November 09, 2012
I am in love with my new cookbook, Yotam Ottolenghi’s Jerusalem. The book itself is beautiful enough to be displayed on your coffee table, and the recipes caused my mouth to water. These turkey burgers were the first recipe I tried. They are loaded with so many amazing flavors that all compliment each other. It may seem as though you are adding too many herbs and a lot of zuccchini, but just go with it and you wont be disappointed. I adjusted the quantity a little to have leftovers.
- 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
- about 6-7 tbsp sunflower oil, for searing
- 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
- ***the recipe called for 1 tbsp sumac, I skipped this
- 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 them more like a meatball, I made them large like a burger.
- 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. Try not to over cook.
- ***I served mine on small whole wheat pitas with the sauce, YUMMY is an understatement!!!