Author: Pamela, adapted from "Jerusalem" by Yotam Ottolenghi and Sami Tammy
Serves: 4-6 (Makes about 18 1½ ounce burgers or 12 2½ ounce burgers)
Ingredients
1 pound ground turkey (I like dark meat)
1 large zucchini, coarsely grated (scant 2 cups)
3 scallions, white and green parts, thinly sliced
1 large egg
2 Tablespoons chopped mint
2 Tablespoons chopped cilantro
2 cloves garlic, grated or minced
1 teaspoon ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (perfect for us, but the original recipe called for ½ teaspoon; you can use even less if you don’t want them spicy)
unrefined olive oil, coconut oil or ghee for searing
For the Sour Cream & Sumac Sauce:
Scant ⅓ cup full-fat Greek yogurt
Scant ¼ cup sour cream (or use all Greek yogurt)
½ teaspoon grated lemon zest
½ Tablespoon freshly squeezed lemon juice
½ small clove garlic, grated or minced
2 ¼ teaspoons unrefined, cold pressed, extra virgin olive oil
1 ½ teaspoons sumac
¼ teaspoon sea salt
a few grinds of freshly ground black pepper
Instructions
Make the sour cream and sumac sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
In a large bowl, combine all the ingredients for the patties except the olive oil. Mix gently with your hands and then shape into about 18 burgers, each weighing about 1 ½ ounces or 12 burgers, each weighing about 2 ½ ounces.
Pour enough oil into a large frying pan to form a layer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the patties in batches on both sides. Cook each batch for about 5-7 minutes on each side, adding oil as needed, until golden brown and cooked through.
Serve warm or at room temperature, with the sauce spooned over or on the side.
Recipe by Pamela Salzman at https://pamelasalzman.com/mediterranean-turkey-and-zucchini-burgers-recipe/