Cooking for the week is a great strategy to save time, energy and to cut costs. One batch of these Turkey & Zucchini Burgers with Green Onion & Cumin from Jerusalem, A Cookbook by Yotam Ottolenghi and Sam Tamimi provides ample food for dinner and will make an ideal lunch for the next day. Serve the burgers in a pita or with a side salad for a balanced meal.
“The creamy sumac sauce served with these burgers is fantastically sharp and will go well with most non-red meats and also grilled vegetables”
Turkey & Zucchini Burgers with Green Onion & Cumin
Serves 4 to 6
1 lb Ground Turkey
1 Large Zucchini, Coarsely Grated
3 Green Onions, Thinly Sliced
1 Large Free-Range Egg
2 Tbsp Chopped Mint
2 Tbsp Chopped Cilantro
2 Cloves Garlic, Crushed
1 Tsp Ground Cumin
1 Tsp Salt
½ Tsp Freshly Ground Pepper
½ Tsp Cayenne Pepper
Sour Cream & Sumac Sauce
½ Cup Sour Cream
2/3 Cup Greek Yogurt
1 Tsp Grated Lemon Zest
1 Tbsp Freshly Squeezed Lemon Juice
1 Small Garlic Clove, Crushed
1 ½ Tbsp Olive Oil
1 Tbsp Sumac
½ Tsp Salt
¼ Tsp Freshly Ground Black Pepper
First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
Preheat the oven to 425 degrees. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 burger, each weighing about 1 ½ oz.
Pour enough sunflower oil into a large frying pan to form a layer about 1/16inch on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.
Carefully transfer the seared meatballs to a baking sheet lined with waxed paper and place in an oven for 5 to 7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.
Jerusalem, A Cookbook published by Ten Speed Press touches on the diverse and historic culture of Jerusalem and how the cuisine of the present embodies the cross cultural influences. Yotam Ottolenghi and Sami Tamimi (both born in Jerusalem in the same year) grew up on opposite ends of the city (Tamimi on the Arab east end and Ottolenghi in the Jewish west) and through this cookbook share the region’s bounty with 120 vibrant and personal recipes. Ottolenghi owns five successful restaurants in London and this is his fourth cookbook.
For more information, please visit: ottolenghi.co.uk
-Joseph Amella, Jr.