Turkey and Zucchini Burgers with Green Onion and Cumin
User Reviews
3.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
9 patties
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Calories
114 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Turkey and Zucchini Burgers with Green Onion and Cumin
Description
This recipe blends ground turkey with grated zucchini, green onions, and a mix of fresh herbs including mint and cilantro, along with garlic and ground cumin for flavor. The egg binds the mixture, which remains moist and slightly loose before cooking. Patties are browned quickly in a hot skillet for a golden exterior, then finished in a parchment-lined oven to cook through evenly. The accompanying sumac sauce, made with yogurt, sour cream, lemon zest and juice, minced garlic, olive oil, and sumac spice, offers a tart and aromatic complement that enhances the earthiness of the burgers. These patties can be sized variably and served in buns, pita, or on greens for meal versatility.
Ingredients
for the burgers
- 1 lb ground turkey I used white meat, you can also use dark meat
- 1 zucchini grated (2 cups grated, large or 2 medium
- 3 green onions sliced
- 1 egg beaten, large
- 2 Tbsp mint chopped, fresh
- 2 Tbsp cilantro chopped, fresh
- 2 cloves garlic minced
- 1 tsp cumin ground
- 1 tsp salt
- 1/2 tsp black pepper fresh ground
- 1/2 tsp cayenne pepper
- cooking oil for browning
for the Sumac Sauce
- 2/3 cup yogurt
- 1/2 cup sour cream
- lemon zest of 1
- lemon juice of half
- 1 garlic minced, small clove
- 1 1/2 tsp olive oil
- 1 Tbsp sumac
- 1/2 tsp salt
- 1/4 tsp black pepper fresh ground
Instructions
- Set oven to 425F
- Make the sumac sauce by combining all the ingredients in a bowl and mixing well. Refrigerate until needed. Thin with a little water if you like a thinner sauce.
- Put all the burger ingredients, except the oil, in a large bowl Mix well, using your hands, making sure to get all the ingredients well incorporated, but don't over-work the meat...use a light touch!
- Form the meat mixture into patties. I used a 1/3 cup as a measure, and made about 9 burgers. (You can make your burgers as large or small as you like, but will need to adjust the cooking time.) Note that the mixture will be very wet. Don't worry, they will firm up as they cook.
- Coat the bottom of a skillet lightly with oil and heat until it is nice and hot. You should hear a good sizzle when the patties hit the pan, If not, let the oil heat more. Working in batches, brown the patties on both sides, for about 2 minutes per side, and add more oil as needed.
- Set the burgers on a parchment lined baking sheet and bake for about 7 to 10 minutes, just until done inside.
- Serve the burgers with the sauce.
Notes
- The burgers can be formed into various sizes from large patties to small meatballs depending on serving preference.
- Use white or dark turkey meat; the mixture is moist but firms up well during cooking.
- Sumac sauce can be thinned with water if a looser consistency is preferred.
- Serve burgers on buns, pita bread, or atop salad greens for different presentations.
- This recipe is sourced from Jerusalem cuisine, highlighting the use of fresh herbs and sumac.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9patties
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 435mg | 18% |
| Potassium | 280mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.