I’m a little late on the au courant cookbook scene, having just checked out Ottolenghi and Tamini’s Jerusalem a couple of weeks ago, but I’m so pleased with the first dish I made out of it that I’ve been exploring more recipes ever since. The night I made burgers, we also had homemade bread and butter, as well as a big bowl of fruit, and I thought 1) I wish this meal would magically appear on my table again tomorrow night and 2) the sunshine, this meal, and my family have made this night perfect. So far, these burgers are still my favorite dish from the book, but there’s still more I’m trying . . .
Turkey & Zucchini Burgers
- 1 lb. ground turkey
- 1 large zucchini, coarsely grated (scant 2 cups)
- 3 green onions, thinly sliced
- 1 large egg
- 2 T. chopped mint
- 2 T. chopped cilantro
- 2 cloves garlic, crushed
- 1 t. ground cumin
- 1 t. salt
- ½ t. fresh ground pepper
- ½ t. cayenne pepper
- 6½ T. sunflower oil, for searing
- scant ½ c. sour cream
- scant ⅔ c. Greek yogurt
- 1 t. grated lemon zest
- 1 T. freshly squeezed lemon juice
- 1 small clove garlic, crushed
- 1½ t. olive oil
- 1 T. sumac (I omitted, because I have to search harder to find this here)
- ½ t. salt
- ¼ t. ground pepper
Set oven to 425F. Line a baking sheet with aluminum foil.
Make the yogurt sauce by combining all the ingredients in a bowl and mixing well, and then place in the refrigerator until ready to serve.
Place all the burger ingredients, except the oil, in a large bowl. Mix well, using your hands, making sure to get all the ingredients well incorporated, but don’t over-work the meat; fold gently and quickly.
Make the meat patties: a 1/3 cup measurement will make 9 burgers. (You can make your burgers as large or small as you like, but will need to adjust the cooking time.) Note that the mixture will be quite wet.
Heat a cast iron skillet over medium heat, adding half of the oil once it is heated up. Once the oil is sizzling, brown the patties on both sides, for about 2 minutes per side, working in batches, and adding more oil as needed.
Set the browned burgers on the prepared baking sheet and bake for about 7 to 10 minutes, or until an instant thermometer registers 165 degrees F. Serve with yogurt sauce on top. Enjoy this delightful meal!