Turkey and Zucchini Burgers
Prep time: 
Cook time: 
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Serves: 4-6
From the Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamini
  • 1 lb ground turkey
  • 1 large zucchini, coarsely grated (scant 2 cups)
  • 3 green onions, thinly sliced
  • 1 large egg
  • 2 tbsp chopped mint
  • 2 tbsp chopped cilantro
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  • ½ tsp cayenne pepper
  • 6½ tbsp sunflower oil, for searing
Sour cream and Sumac Sauce
  • scant ½ cup sour cream
  • scant ⅔ cup Greek yogurt
  • 1 tsp grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 small clove garlic, crushed
  • 1½ tsp olive oil
  • 1 tbsp sumac
  • ½ tsp salt
  • ¼ tsp ground pepper
  1. Combine the ingredient for the sour cream sauce in a small bowl. Stir well. Refrigerate.
  2. Preheat oven to 425 degrees.
  3. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil
  4. Mix with your hands and then shape into 18 burgers/
  5. Pour enough sunflower oil in a large frying pan to form a lawyer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed until golden brown.
  6. Transfer the seared meatballs to a baking sheet lined with waxed paper in the oven for 5 to7 minutes, or until cooked through.
  7. Serve warm or at room temperature, with sauce spooned over on on the side.
Recipe by Weekend Table at http://weekendtable.com/2013/05/05/turkey-and-zucchini-burgers/