This is a really healthy delicious burger recipe which tastes out of this world. It is another Ottolenghi recipe I tried out from his book Jersualem. One of the best burger recipes if you ask me. The mix of spices is just perfect. I used only zero fat greek yogurt for the sauce and did not put any sour cream (replace the sour cream quantity with greek yoghurt) so it would be a little lower on calories. The sauce with this burgers is to die for and with summer here every one should try this recipe out on their BBQ too! The egg in this recipe does make it a little more wet and sticky, and it also works really well if you leave the egg out, the choice is yours. A tip is to wet the palm of your hands with a bit of water before you shape each burger, and not so much of the mix will stick to your hands. I also added a two teaspoons of fish sauce to the burger mix for a bit of umami and it works really well. The recipe says to make 18 tiny burgers, these would be perfect as little snacks to serve at a party too, but for a meal I would just make them into bigger burger size patties and they are just perfect. Â Also the recipe says to finish them off in the oven, but they are fine just finished off on the stove in your frying pan too. The recipe original recipe uses mint and coriander leaves in this, but I always prefer making these with dill and corianderÂ instead. Use the herbs you like!
These also taste great reheated the next day as a snack or with a bit of salad for a nice lite lunch. If you are trying to eat healthier this is a no brainer recipe with full on flavor. Very satisfying indeed!
- 1 lb / 450 grams ground turkey
- 1 large zucchini, coarsely grated (scant 2 cups)
- 3 green onions, thinly sliced
- 1 large egg
- 2 tbsp chopped mint or dill
- 2 tbsp chopped cilantro
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp salt
- Â½ tsp fresh ground pepper
- Â½ tsp cayenne pepper
- oil, for searing
- 100g sour cream
- 150 gramsÂ Greek yogurt
- 1 tsp grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 small clove garlic, crushed
- 1Â½ tsp olive oil
- 1 tbsp sumac
- Â½ tsp salt
- Â¼ tsp ground pepper
- Combine the ingredient for the sour cream sauce in a small bowl. Stir well. Refrigerate.
- Preheat oven to 425 degrees.
- In a large bowl, combine all the ingredients for the meatballs except the sunflower oil
- Mix with your hands and then shape into 18 burgers/
- Pour enough sunflower oil in a large frying pan to form a lawyer about 1/16 inch 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.
- Transfer the seared meatballs to a baking sheet lined with waxed paper in the oven for 5 to7 minutes, or until cooked through.
- Serve warm or at room temperature, with sauce spooned over on on the side.
Dolly Nigam says
Lovely burgers I will make it soon
Dolly Nigam says
Very nice recipe I will make it soon.
I made these when I read the cookbook and they are SUPER! The zucchini keeps the meat so moist, they are seriously fantastic.