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