Turkey and Courgette burgers de Marisa CC Octubre 2012 casa de Ale

Burgers:
300g mince turkey
1 large courgette, coarsley grated (200g)
3 green onions, thinly sliced
1 large free-range egg
2 tablespoons chopped mint
2 tablespoons chopped coriander
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
about 6 1/2 teaspoons sunflower oil 

Sour Cream & Sumac Sauce:
100g sour cream
150g Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, crushed
1 1/2 tablespoon olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

2. Preheat the oven to 220C. In a large bowl, combine all the ingredients for the burgers except the sunflower oil. Mix with your hands. Using a tablespoon, scoop a tablespoon and a half of the turkey mixture and shape into burgers.

3. Pour enough oil into a large frying pan to form a layer about 1/16 inch thick 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.

4. Carefully transfer the seared burgers to a baking sheet lined with waxed paper and place in the 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.

Recipe from JERUSALEM by Yotam Ottolenghi and Sami Tamimi