While visiting my cousin and her new babba recently I picked up her copy of Jerusalem by Yotam Ottolenghi
. I had heard a couple of my friends talking about this chap: who forgets a name that is so nice to roll around your mouth especially when associated with memories of delicious nibbles with friends? So I was intrigued and flicked through a few pages. The recipe below caught my eye (Turkey & Courgette Burgers with Spring Onion & Cumin p.200) and I found it online after a little googling. I have yet to find sumac so first time I made this I just left it out and it was still divine. The second time I made them they had no turkey mince left in Superquinn so I went for lamb instead which I added to the turkey from my freezer. Still they had no sumac in Superquinn (which I wouldn’t hold against them having only become aware of its existence myself in the very recent past) but I picked up a jar of Epicure Lebanese Paste
which was nommy. All the family loved these wee burgers which we served with couscous with pine nuts and sultanas or chopped apricots. (I’ll add a picture next time we have them which will be soon no doubt.
Ingredients:
1 lb/500g turkey mince
1 large courgette, coarsely grated about 8oz/200g
3 spring onions, thinly sliced
1 large free-range egg
2 tablespoons chopped mint
2 tablespoons chopped fresh coriander
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
about 6 tablespoons sunflower oil, for searing
Sour cream & sumac sauce
Approx 80ml sour cream
Approx 160ml Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small clove garlic, crushed
11/2 tablespoons olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method:
- Make the sour cream sauce first by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
- Preheat oven to 425 degrees F. In a large bowl, combine all the ingredients for the burgers except the sunflower oil.
- Mix with your hands and then shape into about 18 rounded burgers of about 1½ ounces each.
- Pour enough sunflower oil into a large frying pan to form a layer about 1/16-inch thick.
- Heat over medium heat until hot, then sear the burgers, in batches, on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.
- 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. We served them in pitta pockets with optional tomatoes and lettuce/ rocket.