Turkey Zucchini Burgers with Lemon Yogurt Sauce

Adapted from Jerusalem: A CookBook


Makes about 10 medium size burgers (enough for 4 to 5 people)


1 lb / 453 gr organic ground turkey

1 large zucchini, grated

2 scallions, thinly chopped

1 free-range organic egg

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

1 garlic clove, minced

1 teaspoon fine grain sea salt

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon ground cumin (optional)

Lemon Yogurt Sauce

1 container (7 oz / 198 gr) plain Greek yogurt

Zest of one lemon

Juice of one lemon

1 tablespoon olive oil

½ teaspoon fine grain sea salt

¼ teaspoon ground black pepper

Chopped scallions for garnish


In a small bowl combine all sauce ingredients, stir well and set aside.

In a large bowl combine all burger ingredients and with dampened hands shape into burgers (you can also make meatballs if feel like.)

Heat 1 tablespoon of olive oil in large skillet over medium-high heat and cook burgers, in batches, until golden brown, about 6 to 7 minutes per side (it really depends on the size of your burgers.)

Serve warm with lemon yogurt sauce on the side.