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

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