Turkey & Zucchini Burgers with Green Onion & Cumin

Emily’s Rating Chris’s Rating
7 / 10 7 / 10

photo 2

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
Recipe Source Jerusalem
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
Make Again? Yes
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
This entry was posted in Easy, Healthy, Keepers, Main Dishes and tagged . Bookmark the permalink.

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