Mediterranean turkey and zucchini burgers recipe
Servings: 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
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- For the Sour Cream & Sumac Sauce:
- Scant 1/3 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.