From inthekitchenwithkath.com
(Adapted from Yotam Ottolenghi’s recipe in Jerusalem)
The burger mixture is very loose and wet. You could shape the burgers with your hands, but I found a 2 tablespoon scoop that made it easier.
Serves 4 (Makes 16 – 18 small burgers)
1 pound ground turkey
1 large (about 7 – 7.5 ounces) zucchini
3 green onions, thinly sliced
1 large egg, beaten
2 tablespoons chopped mint
2 tablespoons chopped cilantro
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
About 6½ tablespoons oil for frying
Sour Cream & Sumac Sauce
Scant ½ cup (100g) sour cream
Scant 2/3 cup (150g) Greek yogurt (not nonfat)
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 small clove garlic, crushed
1½ tablespoons olive oil
1 tablespoon sumac
½ teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Coarsely grate the zucchini, put it into a strainer and set aside.
2. Make the Sour Cream & Sumac Sauce. Whisk the sauce ingredients together in a bowl and set aside.
3. Preheat the oven to 425˚.
4. Press the zucchini with paper towels to remove any surface water. (There won’t be much because it wasn’t salted.)
5. Mix all of the burger ingredients together with your hands. Put a large sheet of wax paper or parchment paper on a cutting board. Form into small (about 1½ ounces each) burgers. Place the burgers 2 – 3 inches apart on the wax paper or parchment paper. When they are all formed, cut the paper between the burgers so each one is on its own little piece of paper. (Trust me on this; it makes it much easier to transfer the soft burgers from the board to the pan.)
6. Place a sheet of parchment paper on a large rimmed baking sheet. (Ottolenghi says to use wax paper, but I wouldn’t use that in a 425˚ oven.)
7. Heat enough oil in a large frying pan so you have about 1/16 inch of oil. When the oil is hot, lift a burger with the paper under it and carefully flip the burger into the oil. (You have to be careful not to splatter oil on your hand.) Continue adding burgers to the pan until it’s full but not crowded. (I cooked them in 3 batches.) Cook for about 2 minutes, then turn and cook for an additional 2 minutes. Remove the burgers to the parchment-lined baking sheet. Add more oil to the pan, if necessary. Cook the remaining burgers in 1 or 2 more batches and add them to the baking sheet.
8. Bake the burgers for 5 – 7 minutes, or until just cooked (165˚ with an instant-read thermometer).
9. Serve with the sauce over them or on the side.