This recipe is from Jerusalem by the amazing Yotam Ottolenghi. The burgers are easy to make and packed with flavour. They are also very portable. You can have them as a snack from the fridge, or great for lunchbox.
( Serves 4-6, about 8 burgers)
- 500g minced turkey
- 1 large courgette, coarsely grated (about 200g in total)
- 40g spring onions, thinly sliced
- 1 medium free-range egg
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp course ground black pepper
- ½ tsp cayenne
- about 100ml of sunflower oil for searingSoured cream & sumac sauce:
- 100g soured cream
- 150g Greek yoghurt
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- 1 small garlic clove, crushed
- 1½ tbsp olive oil
- 1 tbsp sumac
- ½ tsp salt
- First make the sauce by placing all the the ingredients in a small bowl. Stir well. Refrigerate.
- Preheat oven to 220/200C Fan/ Gas mark 7.
- In a large bowl, combine all the ingredients for the meatballs except the sunflower oil, once evenly mixed shape into burgers weighing abut 45g each and making about 18.
- Pour enough sunflower oil in a large frying pan so you get a thin layer at the bottom, about 2mm think. Heat well and sear the meatballs in batches over medium heat. Cook each batch for about 4 minutes, adding oil as needed until golden brown.
- Carefully transfer the seared meatballs into an oven tray lined with greaseproof paper and place 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.
Thanks for looking and come back soon! xx