|Emily’s Rating||Chris’s Rating|
|7 / 10||7 / 10|
UPDATE: I made these later in the year with ground chicken thighs, and they were super tasty. Much better than the original recipe. I added more heat from the cayenne and also through in some pasilla pepper. Really good.
Another recipe from Jerusalem that was pretty good, but not incredible. Easy to make, however, and healthy for a meat-focused dish, so one to keep in the repertoire.
The yogurt+sumac sauce was incredible, though. Could be really good with lots of middle eastern chicken dishes.
I was also really glad to finally use the Sumac I bought from Ottolenghi. Weirdly enough, a European woman at Mariano’s could not believe that she could not buy Sumac in a US grocery store. I can see why – it is delicious.
|Dish||Turkey & zucchini burgers|
|Difficulty||3 / 10|
|Time to Complete||~ 1 hour|
|Sides Served||Green beans|
|Leftovers?||Yep – makes ~18 burgers – enough for 4-6 people|
|Lessons Learned||Sumac is delicious|
|Any Recipe Deviations?||Nope|
|Changes Next Time?||Cook burgers in cast-iron skillet instead of normal All-Clad. Also use less sunflower oil – basically just enough to give it a good sear. Add a little more cayenne pepper to give it some heat.Consider grilling and/or making patties bigger and serving with some sort of bun|