Ottolenghi's Turkey Zucchini Burgers with Sumac Yogurt Sauce

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This is our favorite recipe from all of Ottolenghi's cookbooks!  From the book Jerusalem, these burgers are amazing as a weekday meal with served with a salad made from ingredients in your farm box. They are served bunless, but if a bun floats your boat you can definitely add it...the sauce would work great there too. Also, the original recipe calls for slider size burgers but you can make them bigger if you like, or, shape them into meatballs for an appetizer! 
We've made one adaptation which is we've left out the 1/4 cup of sour cream that the recipe calls for and added more yogurt. You can make the adjustment if you like but we found the yogurt sauce to be perfect without the sour cream.

1 pound ground turkey meat

Just under 2 cups, lightly packed, coarsely grated zucchini (from about 2 to 3 small zucchinis or one medium zucchini) - You can do this on a handheld box grater or food processor. It goes very fast on a handheld grater!

3 green onions, thinly sliced, onion greens included

2 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro (stems included)

1 clove garlic, crushed and minced

1 portion spice mix (the one without the “S” on it)

3 Tbsp vegetable oil

Sumac Yogurt Sauce

2/3 cup plain Greek yogurt

1 teaspoon grated lemon zest

1 Tbsp lemon juice

1/2 teaspoon minced garlic

2 teaspoons olive oil

1 portion spice mix - (the one with the “S” for Sumac on it)

Make the Sumac yogurt sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.

In a large bowl place the grated zucchini, sliced green onions, chopped mint, cilantro, and garlic, ground cumin, salt, pepper, and cayenne. Stir to combine. With your hands, mix in the ground turkey until the zucchini mixture is well distributed through the ground turkey.

Use your hands to form 3 to 4 inch wide patties, placing them on a baking sheet. Note that the patties will be rather wet, so they may be a little tricky to handle.

Heat 3 Tbsp of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes. You want them to brown and to gently cook all the way through. If the temperature is too high, they'll get browned on the outside but the inside will still be raw. So, cook them gently. If the outsides are browned and the insides still aren't done, lower the heat and cook longer.
Once the first batch of patties is done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a 200°F oven.

Makes 8 large patties or up to 18 small ones. Serve with the sour cream sauce.

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