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.
Ingredients
- 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
Instructions
- First, make the sour cream sauce by mixing all ingredients in small bowl and placing in the fridge.
- 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)
- 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.
- 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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