Monday, April 12, 2021

Turkey Zucchini Burgers


I saw this recipe on Weelicious and decided to make it. I doubled the amounts to have leftovers (though I left the amounts of yogurt sumac sauce as is and had too much sauce even then). I did have some trouble making it, though: the Weelicious recipe called for a large zucchini and no bread crumbs, but when I made it, I realized that it was much too wet with one large zucchini (I didn’t even add the second one) and I had to add 1 cup of breadcrumbs to compensate. After some digging, I found that the original recipe was by Yotam Ottolenghi, who had made it into meatballs. His version specifies a weight of zucchini (200 g), so I’d go with that next time. That being said, the burgers were really good!

For the burgers (4) 
1 lb. ground turkey, light or dark meat 
1 large zucchini, coarsely grated (see note above) 
3 scallions, thinly sliced 
1 large egg 
2 Tbsp. chopped mint 
2 Tbsp. chopped cilantro 
2 garlic cloves, minced 
1 tsp. ground cumin 
1 tsp. kosher salt 
4 hamburger buns 

For the yogurt sauce (consider halving this) 
1 cup lactose-free Greek yogurt 
1 tsp. grated lemon zest 
1 Tbsp. lemon juice 
1 garlic clove, minced 
1 Tbsp. olive oil 
2 tsp. sumac 
½ tsp. kosher salt 

In a large bowl, combine first 9 ingredients. Mix well. With dampened hands, form the mixture into burgers about 1 inch thick. 

In a large sauté pan or stove top grill over medium, add 1-2 tablespoons olive oil and add the burger patties. Cook burgers 5-6 minutes on each side. 

Place all the sauce ingredients in a small bowl and stir to combine. 

Place the burgers on buns and top with the yogurt-sumac sauce. (I added a few extra cilantro leaves.)

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