Every so often we have a meal that absolutely blows us away. These little sliders may look humble and unassuming, but don't be fooled: this has been unanimously voted to be the best meal we've had all year! I believe it was Caroline who loudly proclaimed "best dinner EVER" as we finished up. I try not to be overly-effusive about every meal I share with you guys, so trust me when I tell you that these are absolutely fan-freaking-tastic!
These little patties are made up of ground turkey, zucchini, lots of fresh herbs, and cumin. And then you serve them with a tangy and creamy sumac sauce. They can also be served any number of ways: Joey ate his as sliders, Caroline ate hers as-is, dipping them in the sauce, and I made lettuce wraps out of mine. I chopped up the leftover patties and ate them on a salad with tons of veggies, and thinned out the sumac sauce to use as a dressing -- also highly recommend this vehicle! The burgers are super flavorful from the zucchini and fresh herbs, with a nice smokiness and spice from the cumin and cayenne. It's been almost a month since we ate these, and my mouth still waters when I think about that dinner.
I served these sliders with root veggie fries, and we all loved dipping them in the sauce as well. Really, this sauce should become a staple condiment, one that you keep on hand for pretty much everything!
Sadly, my local Williams-Sonoma closed in January, and I was lucky enough to snag a copy of Ottolenghi's Jerusalem for an absolute steal. This was the first recipe I've made from it, but I have a ton flagged and saved to make soon. And if any of them are half as good as these burgers, then I'm definitely in for a treat. Now go make these sliders!
Middle Eastern-Spiced Turkey and Zucchini Sliders
adapted from Ottolenghi's Jerusalem
makes 16-18 burgers
- 1 large zucchini, shredded on the large holes of a cheese grater (about 2 cups of grated zucchini)
- 1 lb ground turkey
- 3 green onions, minced
- 2 Tbs chopped fresh mint
- 2 Tbs chopped fresh cilantro
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 4 Tbs canola oil
First, make the sauce (recipe below) by whisking al the ingredients together in a small bowl. Taste and season with salt and pepper. Set aside or refrigerate until ready to serve.
To make the burgers, preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Wrap the zucchini in a lint-free kitchen towel and squeeze over the sink to remove as much moisture as possible.
Combine all of the ingredients (up to the oil) in a large bowl. Mix with your hands or a fork. Shape into about 18 burgers, each weighing about 1.5 oz/45 g (this is really easy if you have a kitchen scale). At this point, the patties can be chilled for several hours in the refrigerator, or you can proceed with the recipe.
Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat. Carefully add about half the patties to the pan, and cook about 2 minutes per side. Repeat with the remaining oil and patties.
As you finish cooking the patties on the stovetop, transfer them to the prepared baking sheet, and arrange in a single layer. Cook the patties for 5 to 7 minutes, or until they are cooked through.
Serve with the sauce, either as sliders, lettuce wraps, or as-is.
Sumac-Sour Cream Sauce
- scant 1/2 cup sour cream (low-fat is fine, but avoid fat-free)
- scant 2/3 cup Greek yogurt
- 1 tsp grated lemon zest
- 1 Tbs freshly squeezed lemon juice
- 1 small garlic clove, minced
- 1 Tbs olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 Tbs sumac