Friday, January 18, 2013

Turkey and Zucchini Mini Burgers


My photo, absolutely does not do these justice. They were so delicious. The recipe comes from a cookbook called Jerusalem, by Yotam Ottolenghi and Sami Tamimi,  that my sister got as a gift for my parents. So far every recipe we have tried from there it has been amazing.

The recipe called these burgers, but then described them later as meatballs. I was unsure what size to make them, so mine ended up being a bit bigger and therefore had to cook a bit longer. I think you can make them larger and eat them as burgers or smaller for meatballs  I ate them as for dinner and leftovers wrapped in a pita for lunch the next day.

  • 2½ lbs ground turkey thigh
  • 2 large zucchini, coarsely chopped (about 3 cups), she suggested more.
  • 6 green onions, thinly sliced
  • 2 large eggs, lightly beaten
  • 4 tbsp chopped mint
  • 4 tbsp chopped cilantro
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 2 Tbsp sunflower oil,  for searing

  • For Sour cream Sauce: 
  • ½ cup sour cream
  • ⅔ cup Greek yogurt
  • 2 tsp. grated lemon zest
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1½ tbs olive oil
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  •  1 tbsp sumac
  1. First, make the sour cream sauce by mixing all ingredients in small bowl and placing in the fridge.
  2. Preheat oven to 425 degrees.  In a large bowl combine all burger ingredients except sunflower oil.  Mix with your hands and form into desired patty sizes.  She makes 18 small ones 1.5 ounces)
  3. Pour enough sunflower oil to cover bottom of large frying pan and form a layer about 2 mm high.  Heat over medium heat until hot, then sear burgers about 2 minutes per side or until golden brown.
  4. Carefully transfer the seared burgers to a baking sheet lined with parchment and place in oven 7-10 minutes, or until just cooked through

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