Turkey Zucchini Burgers

 

I saw this recipe on Weelicious and decided to make it. I doubled the amounts to have leftovers (though I left the amounts of yogurt sumac sauce as is and had too much sauce even then). I did have some trouble making it, though: the Weelicious recipe called for a large zucchini and no bread crumbs, but when I made it, I realized that it was much too wet with one large zucchini (I didn’t even add the second one) and I had to add 1 cup of breadcrumbs to compensate. After some digging, I found that the original recipe was by Yotam Ottolenghi, who had made it into meatballs. His version specifies a weight of zucchini (200 g), so I’d go with that next time. That being said, the burgers were really good!

For the burgers (4) 

1 lb. ground turkey, light or dark meat 

1 large zucchini, coarsely grated (see note above) 

3 scallions, thinly sliced 

1 large egg 

2 Tbsp. chopped mint 

2 Tbsp. chopped cilantro 

2 garlic cloves, minced 

1 tsp. ground cumin 

1 tsp. kosher salt 

4 hamburger buns 

For the yogurt sauce (consider halving this) 

1 cup lactose-free Greek yogurt 

1 tsp. grated lemon zest 

1 Tbsp. lemon juice 

1 garlic clove, minced 

1 Tbsp. olive oil 

2 tsp. sumac 

½ tsp. kosher salt 

In a large bowl, combine first 9 ingredients. Mix well. With dampened hands, form the mixture into burgers about 1 inch thick. 

In a large sauté pan or stove top grill over medium, add 1-2 tablespoons olive oil and add the burger patties. Cook burgers 5-6 minutes on each side. 

Place all the sauce ingredients in a small bowl and stir to combine. 

Place the burgers on buns and top with the yogurt-sumac sauce. (I added a few extra cilantro leaves.)