Turkey Zucchini Burgers with Sumac Sauce! 🤘

Written by on in Dinner

I love Yotam Ottolenghi’s cookbooks. Here is one of my favorites from his book Jerusalem that I’ve been making for years.

Details

Servings

6 servings

Prep time

30 minutes

Cooking time

15 minutes

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Ingredients

  • Burgers

  • 1 lb / 500 g ground turkey

  • 1 large zucchini, coarsely grated (scant 2 cups / 200 g in total)

  • 3 green onions, thinly sliced

  • 1 large free-range egg

  • 2 tbsp chopped mint

  • 2 tbsp chopped cilantro

  • 2 cloves garlic, crushed

  • 1 tsp ground cumin

  • 1 tsp salt

  • ½ tsp freshly ground black pepper

  • ½ tsp cayenne pepper

  • about 6½ tbsp / 100 ml of sunflower oil, for searing

  • Sumac Sauce

  • scant ½ cup / 100 g sour cream

  • scant ⅔ cup / 150 g Greek yogurt

  • 1 tsp grated lemon zest

  • 1 tbsp freshly squeezed lemon juice

  • 1 small clove garlic, crushed

  • 1½ tbsp olive oil

  • 1 tbsp sumac

  • ½ tsp salt

  • ¼ tsp freshly ground black pepper

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Directions

  • First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
  • Preheat the oven to 425°F / 220°C. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 burgers, each weighing about 1½ oz / 45 g.
  • Pour enough sunflower oil into a large frying pan to form a layer about 1/16 inch / 2 mm 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.
  • Carefully transfer the seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.

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