Turkey & courgette burgers with spring onion & cumin

Name: Turkey & courgette burgers with spring onion & cumin
Yield: Serves 4–6 makes about 18 burgers
Cuisine: Israel
Ingredients: 2 tbsp chopped mint; 2 tbsp chopped coriander; 2 garlic cloves, crushed; 1 tsp ground cumin; 500 g minced turkey; 1 large courgette, coarsely grated (about 200 g in total); 40 g spring onions, thinly sliced; 1 medium free-range egg; ¼ tsp black pepper; 1½ tbsp olive oil; 1 small garlic clove, crushed; ½ tsp salt; 1 tbsp sumac; 150 g Greek yoghurt; 100 g soured cream; 1 tbsp lemon juice; 1 tsp grated lemon zest; ½ tsp coarse ground black pepper; 1 tsp salt; about 100 ml of sunflower oil for searing; ½ tsp cayenne

Preparation info

Serves
4–6
makes about 18 burgers

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

The creamy sumac sauce served with these burgers is fantastically sharp and will go well with most non-red meats (CHICKEN SOFRITO, FOR EXAMPLE) and also with grilled vegetables and fritters. You can make it in advance, or double the quantity, and keep it refrigerated. After a day the flavours will mellow so you may want to reinvigorate it by adding extra sumac and lemon juice. The burgers are very portable. You can have them as a snack from the fridge and

Ingredients

Asia
Israel
Jerusalem
Burger
Main course
Jewish
Spring
Gluten-free
Mediterranean

Ingredients

Method