Courgette and Turkey Burgers
I’ve been a long time fan of Ottolenghi’s recipes but aside from anything from his Simple book, more often than not, they tend to require far too many ingredients to make it an easy cook. That being said there are a few recipes of his that tittilate my tastebuds so much that they’ve become regulars in my kitchen. His courgette & turkey burgers are one of them.
Turkey is a bit of a healthier alternative to most minces. I tend to use a 7% fat turkey mince with these, mainly because the fat helps them hold together better, but I’ve used 2% and they’re just as tasty. These can be prepped ahead of time and cooked off when you’re ready to eat them too. I love any recipe that gives you that crucial prep-ahead time!
Don’t skip the yoghurt dip. It’s like a marriage with these burgers! I tend to serve them with a crunchy salad or homemade slaw.
Good for:
Healthy weeknight dinner
Prepping ahead
Transportable lunches
SERVES 4-6, MAKES ABOUT 18 BURGERS
INGREDIENTS
500g minced turkey
1 large courgette, coarsely grated (about 200g in total)
40g spring onions, thinly sliced
1 medium free-range egg
2 tbsp chopped mint
2 tbsp chopped coriander
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp salt
½ tsp course ground black pepper
½ tsp cayenne
About 100ml of sunflower oil for searing
Soured cream & sumac sauce:
100g soured cream
150g Greek yoghurt
1 tsp grated lemon zest
1 tbsp lemon juice
1 small garlic clove, crushed
1½ tbsp olive oil
1 tbsp sumac
½ tsp salt
¼ tsp black pepper
METHOD
First make the soured cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7. In a large bowl mix together all the ingredients for the meatballs, bar the sunflower oil. Once evenly mixed, shape into burgers, about 45g each, making about 18.
Pour enough sunflower oil into a large frying pan so you get a thin layer at the bottom, about 2mm thick. Heat up well and sear the meatballs in batches on medium heat from all sides. Cook them for about 4 minutes, adding oil as needed, until golden brown.
Carefully transfer the seared meatballs into an oven tray lined with greaseproof paper and place in the oven 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce on the side.
Bon appetit,
Jess
