Mediterranean Turkey And Zucchini Burgers
- 1 pound ground turkey (I like dark meat)
- 1 large zucchini, coarsely grated (scant 2 cups)
- 3 green onions, white and green parts, thinly sliced
- 1 large egg
- 2 Tablespoons chopped mint
- 2 Tablespoons chopped cilantro
- 2 cloves garlic, grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (perfect for us, but the original recipe called for ½ teaspoon; you can use even less if you don’t want them spicy)
- unrefined olive oil, coconut oil or ghee for searing
- Scant 1/3 cup/75 grams full-fat Greek yogurt
- Scant ¼ cup sour cream/50 grams (or use all Greek yogurt)
- ½ teaspoon grated lemon zest
- ½ Tablespoon freshly squeezed lemon juice
- ½ small clove garlic, grated or minced
- 2 ¼ teaspoons unrefined, cold pressed, extra virgin olive oil
- 1 ½ teaspoons sumac
- ¼ teaspoon sea salt
- a few grinds of freshly ground black pepper
- Make the sour cream and sumac sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
- In a large bowl, combine all the ingredients for the patties except the olive oil. Mix gently with your hands and then shape into about 18 burgers, each weighing about 1 ½ ounces or 12 burgers, each weighing about 2 ½ ounces.
- Pour enough 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 patties in batches on both sides. Cook each batch for about 5-7 minutes on each side, adding oil as needed, until golden brown and cooked through.
- Serve warm or at room temperature, with the sauce spooned over or on the side.
These ingredients are fancy.