Makes 18 slider size burgers
One of my favorite cookbooks is Jerusalem by Yotam Ottolenghi and Sami Tamimi. They capture the soul of Middle East cooking and the aromas of the markets in Jerusalem are still in my mind as I make this dish.
Ingredients
Turkey and Zucchini Burgers
1 pound ground turkey
1 large zucchini coarsely grated
3 green onions, thinly sliced
1 large free-range egg
2 Tablespoons chopped mint
2 Tablespoons chopped cilantro
2 cloves fresh garlic, minced
1 teasspoon ground cumin
Salt and black pepper to taste
½ teaspoon cayenne pepper
About ¼ cup sunflower oil
Sour Cream and Sumac Sauce
½ cup sour cream
1 cup Greek yogurt
1 teaspoon grated lemon zest
1 Tablespoon freshly squeezed lemon juice
1 clove garlic, crushed
1 ½ Tablespoons olive oil
1 Tablespoon Sumac
Salt and pepper to taste.
Directions
- Make the sour cream sauce: Place all ingredients in a bowl and mix. Refrigerate up to 24 hours.
- For Mini burgers: Preheat oven to 425 degrees. In a large bowl combine all ingredients except the sunflower oil. Mix with your hands then form into mini burgers about 1 ½ ounces each.
- Heat sunflower oil in pan, saving a little if needed for second batch. Sear the patties in batches until seared on all sides and lightly golden brown. Carefully transfer the seared meatballs to a baking sheet lined with wax paper and place in one for 5-7 minutes until cooked throughout.
- Spoon sauce over burgers. Serve on slider buns or in small bowls- 3-4 each.
