TURKEY & ZUCCHINI BURGERS

This is an amazing recipe. I usually make it with the Baby spinach salad with dates and almonds - see recipe in blog. It is just an unbelievable combination of flavours. Love it! From the cookbook 'Jerusalem'.

INGREDIENTS

500g minced turkey

1 large zucchini, coarsely grated

40g spring onions, thinly sliced

1 egg

2 Tbsp mint, chopped

2 Tbsp coriander, chopped

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp salt

1/2 tsp coarse ground black pepper

1/4 tsp cayenne pepper

olive oil

Sour cream & sumac sauce

100g sour cream

150g Greek yoghurt

1 tsp grated lemon zest

1 Tbsp lemon juice

1 garlic clove, crushed

1 1/2 Tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper
1 Tbsp sumac

METHOD:

To make the sauce, place all the ingredients in a small bowl. 

Stir well and set aside or chill until needed.

Preheat oven to 220C.

In a large bowl, mix together all the ingredients for the meatballs, except for the oil.

Once evenly mixed, shape into small burgers (wet your hands under cold water, it will help!), making about 16. Refrigerate for about 10 minutes.

Pour enough oil into a large frying pan so you get a thin layer at the bottom, about 2mm thick. 

Heat well and sear the meatballs in batches over a medium heat on all sides.

Cook them for about 4 minutes, adding oil as needed, until golden brown.

Carefully transfer the seared meatballs into an oven dish and place in the oven for 5-7 minutes, or until just cooked through. 

Serve warm or at room temperature, with the sauce spooned over on the side.

Serves 4-6

Served here with the Baby spinach, dates and almond salad.