Come July and our refrigerator starts to overflow with zucchinis from the garden.
It really is the land of plenty during these summer months!
My zucchini radar bursts into action, homing in onany recipe with zucchiniin it that sounds palatable.
Elise Bauer
All I can say is WOW.
This really is one of the best burger recipes I’ve ever encountered.
You know how turkey burgers can sometimes be on the dry side?
Elise Bauer
The shredded zucchini added to the mix makes these turkey burgers incredibly moist.
I’ve made a few changes to the recipe in the cookbook.
The original recipe calls for including an egg in the mix.
Elise Bauer
The original finishes the burgers in the oven, I cook them entirely on the stove-top.
Also, the original sauce includes sumac, a lemony spice many here do not have easy access to.
Spicy Turkey and Zucchini Burger
Recipe adapted from the cookbookJerusalemby Yotam Ottolenghi and Sami Tamimi.
Elise Bauer
Chill until ready to use.
Use your hands to form 3 to 4 inch wide patties, placing them on a baking sheet.
Note that the patties will be rather wet, so they may be a little tricky to handle.
Elise Bauer
Heat 3 Tbsp of olive oil in a large frying pan on medium high heat.
Once the oil is hot, lower the heat to medium.
Working in batches, place the patties in the pan.
Elise Bauer
You want them to brown and to gently cook all the way through.
So, cook them gently.
If the outsides are browned and the insides still aren’t done, lower the heat and cook longer.
Elise Bauer
Or you’re able to keep the patties warm in a 200F oven.
Makes 8 large patties or up to 18 small ones.
Serve with the sour cream sauce.
Elise Bauer
