This recipe comes from one of the greatest cookbook ever…Jerusalem, written by Yotam Ottolenghi and Sami Tamimi. The whole book is incredible and this particular dish is another one of my favorites! The combination of flavors are spectacular and it is another very easy recipe to make and is great for making ahead as they are just as delicious the next day.
As usual I have altered the recipe slightly to suit my taste and desired quantity.
Definitely drop me a note after trying these would love to know what you think!
Ingredients:
For the Turkey Zucchini Burgers:
1 1/2 pounds ground tureky breast
2 medium zucchini, coarsely grated (about 2 cups)
3 green onions, thinly sliced
1 large free range egg
2-3 tablespoons chopped mint
2-3 tablespoons chopped cilantro
4 large garlic cloves, crushed
1 1/4 teaspoon ground cumin
1 1/4 teaspoon salt
3/4 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
For The Sumac Sauce:
1/2 cup sour cream
2/3 cup greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 garlic cloves, crushed
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon ground black pepper
( I prefer the sauce on the thicker side, if you want it thinner you can add 1 1/2 tablespoon of olive oil)
Instructions:
First make the Sumac Sauce by combining all the ingredients in one bowl, stir well and chill.
Preheat the oven to 425F.
In a large bowl combine all ingredients for the meatballs except the sunflower oil. Mix with your hands and shape into about 20 small burgers.
Pour 1 1/2 tablespoons into a large frying pan and heat over medium heat until hot, then sear the burgers in batches so they get golden brown on both sides.on both sides, about 3 to 4 minutes per side. then transfer the burgers to a baking sheet lined with either wax paper or parchment paper and transfer to the oven for about 10 minutes, or until the burgers are cooked through.
Divide the burgers evenly n plates and spoon the sauce over the top and then enjoy!
