Amy sent me this recipe a couple of weeks ago and I made them last night- they were seriously the TASTIEST burgers I have ever eaten. I could have eaten them all day long b/c they tasted so unique and refreshing. They are a bit labor intensive, but I promise they're worth every single second. You have to make the sauce too- its incredible. Sumac is a common spice used in Middle Eastern cooking. I actually doubled the burgers, but not the sauce and still had lots of leftover sauce- it made 12 big burgers. Amazing!!
Turkey and Zucchini Burgers with Green Onion and Cumin
Yotam Ottolenghi
- SOUR CREAM and SUMAC SAUCE
- 1/2 cup sour cream
- 2/3 cup non-fat Greek yogurt
- 1 tsp lemon zest
- Fresh lemon juice (about 1 tablespoon) of half a lemon
- 1 clove garlic, minced
- 1 1/2 Tbs. olive oil
- 1 Tablespoon sumac (found in spice aisle or on amazon)
- 1/2 tsp salt
- 1/4 tsp. freshly ground black pepper
TURKEY BURGERS
1 lb. ground turkey
1-2 large zucchinis, coarsely grated (scant 2 cups)
3 green onions, thinly sliced
1 large egg
2 Tbs. chopped fresh mint
2 Tbs. chopped cilantro
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper
Sunflower oil for searing
First make the sour cream sauce by mixing all ingredients together in a small bowl. Stir well and set aside or refrigerate until needed (can be made a day ahead of time).
Preheat oven to 425F. In a large bowl, combine all of the ingredients for the burgers, except the sunflower oil. Combine meat mixture with your hands and shape into burgers. Pour enough oil into a large non-stick frying pan. Heat over medium heat until hot, then sear the burgers in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown. Carefully transfer burgers onto a baking sheet lined with wax paper and place in oven for 5-7 minutes, or until just cooked through. Serve warm, or at room temp with the sauce spooned over, or on the side for dipping. Enjoy!
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