Turkey and Zucchini Burgers with Green Onion and Cumin ~ I can’t resist a burger that’s packed with greens, whether it’s green veggies, leafy greens, or fresh herbs, it doesn’t matter, greens mixed in with the meat make burgers extra tender, juicy and bursting with flavor.
These turkey burgers get their green personality from grated zucchini, green onions, mint and cilantro. They’re browned in a skillet and then finished off in the oven, which gives them great caramelization on the outside and helps insure that they aren’t tough inside. With their spring green color, almost meatball-like texture, and subtle Middle Eastern spicing, these patties are worlds away from any turkey burger you’ve had lately. But it gets even better — they’re topped off with a wonderfully tangy sumac yogurt sauce. Sumac is a deep red tart spice that’s well worth tracking down. It looks a little like chili powder, and it’s used in a lot of Middle Eastern dishes. It gives a citrusy tang to meats, rice, hummus and salads.
This recipe is from Jerusalem, the cookbook that came out a couple of years ago to great fanfare, and the fanfare hasn’t died down one bit, at least in my kitchen. It is hands down my favorite cookbook, and everything I’ve made from it has turned out perfect, and has introduced me to something new. Sami Tamimi have a flair for vivid flavors and compelling, but not at all fussy, presentation. I most often choose what I want to cook by eye, and the photos in this book are so enticing that I can hardly get past a page or two before I’ve made my choice. Every page is a killer. If you don’t have this book, I can’t recommend it enough. When I get in a rut and can’t think of anything to make, I turn to this book. It never lets me down.
You could of course eat these just like a classic hamburger, on a bun with all the fixings, but you can forgo the bun and eat these just as they are, drizzled with the sauce, or on top of a pile of fresh salad greens for a super low carb option. You could also put them in pockets of soft pita bread, topped with tabouleh or hummus. Aaaaaand you could also make these into cocktail meatballs…they’re very versatile little fellows.
Turkey and Zucchini Burgers with Green Onion and Cumin
for the burgers
- 1 lb ground turkey i used white meat, you can also use dark meat
- 1 large or 2 medium zucchini grated (2 cups grated)
- 3 green onions sliced
- 1 large egg beaten
- 2 Tbsp chopped fresh mint
- 2 Tbsp chopped fresh cilantro
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp cayenne pepper
- oil for browing
for the Sumac Sauce
- 2/3 cup yogurt
- 1/2 cup sour cream
- zest of 1 lemon
- juice of 1/2 lemon
- 1 small clove garlic minced
- 1 1/2 tsp olive oil
- 1 Tbsp sumac
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- Set oven to 425F
- Make the sumac sauce by combining all the ingredients in a bowl and mixing well. Refrigerate until needed. Thin with a little water if you like a thinner sauce.
- Put all the burger ingredients, except the oil, in a large bowl Mix well, using your hands, making sure to get all the ingredients well incorporated, but don't over-work the meat...use a light touch!
- Form the meat mixture into patties. I used a 1/3 cup as a measure, and made about 9 burgers. (You can make your burgers as large or small as you like, but will need to adjust the cooking time.) Note that the mixture will be very wet. Don't worry, they will firm up as they cook.
- Coat the bottom of a skillet lightly with oil and heat until it is nice and hot. You should hear a good sizzle when the patties hit the pan, If not, let the oil heat more. Working in batches, brown the patties on both sides, for about 2 minutes per side, and add more oil as needed.
- Set the burgers on a parchment lined baking sheet and bake for about 7 to 10 minutes, just until done inside.
- Serve the burgers with the sauce.
Recipe from Jerusalem
Promise me you’ll give these a try — they’ll change the way you look at turkey burgers, for sure, and I bet they’ll inspire you to get creative with all your spring and summer grilling.