Turkey and Zucchini Burgers with Green Onion and Cumin
for the burgers
1lbground turkeyi used white meat, you can also use dark meat
1large or 2 medium zucchinigrated (2 cups grated)
2Tbspchopped fresh mint
2Tbspchopped fresh cilantro
1/2tspfresh ground pepper
oil for browing
for the Sumac Sauce
zest of 1 lemon
juice of 1/2 lemon
1small clove garlicminced
1 1/2tspolive oil
1/4tspfresh 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.
You can make these any size you want, from a regular burger size, to smaller patties and even meatballs. Serve them on top of salad greens, in a bun, or pita bread.
Recipe from Jerusalem
https://theviewfromgreatisland.com/turkey-and-zucchini-burgers-with-green-onion-and-cumin/ March 28, 2014