Turkey & Courgette burgers with Spring onion & Cumin – served with Sumac sauce

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.

Turkey & courgette burgers with spring onion & cumin

Turkey & courgette burgers with spring onion & cumin


( 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


  1.  First make the sauce by placing all the the ingredients in a small bowl. Stir well. Refrigerate.
  2. Preheat oven to 220/200C Fan/ Gas mark 7.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm or at room temperature, with sauce spooned over on on the side.

Thanks for looking and come back soon! xx


This entry was published on October 11, 2015 at 12:38 pm. It’s filed under POULTRY and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 thoughts on “Turkey & Courgette burgers with Spring onion & Cumin – served with Sumac sauce

  1. Those burgers look wonderful and sound delicious.

  2. Oh my goodness, I’m going to make these for sure! They are little flattened meatballs…right? Fabulous recipe, Yotam Ottolenghi is a genius! Great to see your post this morning. 🙂

  3. Annie Gargano on said:

    I used chicken mince & half a finely diced red onion, did not have mint or spring onions. I squeezed out the liquid from the zucchini in between sheets of paper towel, which made them much easier to form. They were yummo! Have made them many times now.

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