Turkey & Zucchini Burgers With Green Onion & Cumin

21 ingredients
4 steps

Ingredients

  • 1 pound ground turkey
  • 1 zucchini large, coarsely grated, scant 2 cups
  • 3 green onions thinly sliced
  • 1 large egg
  • 2 tablespoons mint chopped
  • 2 tablespoons chopped cilantro
  • 2 cloves garlic chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 tablespoons sunflower oil for searing
  • 1/2 cup sour cream
  • 2/3 cup greek yogurt
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice freshly squeezed
  • 1 clove garlic crushed
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon sumac
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. 1
    Make the sour cream sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.
  2. 2
    Preheat oven to 425 . In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 burger, each weighing about 1 1/2 oz.
  3. 3
    Pour enough sunflower oil into a large frying pan to form a layer about 2 mm thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.
  4. 4
    Carefully transfer the seared meatballs to baking sheet lined with waxed paper and place in oven for 5 to 7 minutes, or until just cooked through. Serve warm with the sauce spooned over or on the side.

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