Serves 4 to 6 | Makes about 18 burgers
Ingredients for the burger
- 1 lb / ground turkey
- 1 large zucchini, coarsely grated
- 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
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper about 6.5 tbsp of sunflower oil
Ingredients for the Sauce
- 1/2 cup sour cream
- 2/3 cup Greek yogurt
- 1 tsp grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 small clove garlic crushed
- 1/5 tbsp olive oil
- 1 tbsp sumac
- 1/2 tsp salt
- 1/4 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. 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 1.5 oz.
- Pour enough sunflower 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 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.
Citation: Ottolenghi, Yotam, and Sami. Tamimi. Jerusalem : a Cookbook, 200. First United States edition. Berkeley: Ten Speed Press, 2012.