Turkey & Zucchini Burgers with Creamy Sumac Sauce


"Oh my!", as George Takei, might say. These mini-"burgers" were delicious! I served them with pita bread (think falafels), but as another option, I also made some brown rice to go with them. That was a winning combination as well.

You can serve alongside some of the same fixings you would with falafels: lettuce, pickled red onions, tomatoes, olives, avocado, cilantro, hummus, etc. However, instead of tahini sauce, spoon on some Creamy Sumac Sauce. It's the perfect finishing touch!


Turkey and Zucchini Burgers with Green Onion and Cumin
Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi
Makes approx. 20 burgers (serves 4-6)

First, make the sumac sauce by combining in a small bowl and stirring well:
1/2 cup sour cream (100g)
2/3 cup Greek yogurt (150g)
1 small clove garlic, crushed
1 tbsp sumac
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp grated lemon zest
1 tbsp lemon juice
1 1/2 tbsp olive oil
Set aside or refrigerate until needed.

Next, prepare the burgers.

Preheat oven to 425°F. Line two 18" x 13" rimmed baking sheets with parchment paper or foil and set aside.

In a large bowl, gently combine, using your hands:
1.25 lb ground turkey
1 large zucchini, coarsely grated (200g), then squeezed to remove some liquid
3 green onions, thinly sliced
1 large egg
2 tbsp chopped mint
2 tbsp chopped cilantro
1 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper




Pour into a large frying pan to a depth of about 1/16":
sunflower or other vegetable oil

Heat the pan over medium heat until hot. Form turkey mixture into burgers, each weighing about 1.5 oz / 45g, and place directly into pan to sear. Cook in batches, searing each side for about 2 minutes (total 4 minutes for each burger/batch), until golden brown. Add additional oil as needed.

Carefully transfer seared burgers to the prepared baking sheets. Place in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature with the sumac sauce.




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