It was back to the Jerusalem cookbook this past week. A. made Turkey and Zucchini Burgers, and just like everything else from this beautifully illustrated book, these little morsels are delicious. I wanted seconds, but stopped myself and instead finished up the pappardelle that escorted the burgers to the table.
Note the recipe calls for grated zucchini.
I have a story about zucchini.
I had lunch with a friend at V Street on 19th Street in Philadelphia. V Street is a wonderful vegetarian restaurant that serves all kinds of delicious fare and, bonus, employs some of the friendliest most polite servers I have ever encountered.
Anyway, I really wanted an item on the menu — Dan Dan Noodles — but it was pasta. I explained to the waiter that I was watching carbs and asked if he could suggest a yummy alternative. He told me they could make the dish with zucchini pasta. Hmmmm, that sounds interesting, and let me tell you, the dish was not only scrumptious but also game-changing. I got to thinking….I have a tool to make veggie pasta, a Veggetti, that I unearthed during my recent basement excavation. So I whipped it out and am starting to experiment as part of my low-carb extravaganza.
If you have not seen the infomercials for the Veggetti, let me explain. First, there are two versions, a fancy crank model and the more modest hand-held version. I have the latter that I purchased at Target for $10 in the “As Seen on TV” isle. Basically, you hold the Veggetti over a bowl, insert your vegetable of choice (typically carrots, zucchini, parsnips, potatoes or cucumbers), and twist the vegetable clockwise against the blades. This action produces the most delicious little ribbons of pasta that you either boil or sauté and top with you favorite sauces.
Sorry to digress from the delectable turkey burgers but I just had to tell you my zucchini story. Oh, and the sauce that accompanies this dish can be served on top of anything. It would be wonderful dolloped on a baked sweet potato or grilled chicken!
Turkey and Zucchini Burgers with Green Onion & Cumin
From: Jerusalem Cookbook
1 lb ground turkey
1 large zucchini, grated
3 green onions, thinly sliced
1 large egg
2 Tablespoons chopped mint
2 Tablespoons chopped cilantro
2 cloves garlic, crushed
1 teaspoon salt
½ teaspoon cayenne pepper
Sunflower oil for searing, about 6 Tablespoons
Sour Cream & Sumac Sauce
½ cup sour cream
2/3 cup Greek yogurt
1 teaspoon lemon zest
1 Tablespoon freshly squeezed lemon juice
1 small clove garlic, crushed
1 ½ Tablespoons olive
1 Tablespoon sumac or za’atar which can be found in a Mediterranean food store
½ teaspoon salt
¼ teaspoon freshly ground pepper
First, make the sauce by mixing all ingredients together, stir well and chill until needed.
Preheat the over to 425°. In a large bowl, combine all the ingredients for the burgers except the sunflower oil. Mix with your hands and then shape into 18 burgers, each weighing about 1 ½ oz.
Pour enough sunflower oil into a large frying pan to form a layer on the bottom of the pan. Heat over medium heat until hot, then sear the burgers in batches on all sides. Don’t crowd the burgers, they won’t brown properly. Add more oil as needed until all burgers are golden brown.
Transfer the seared burgers to a baking sheet lined with parchment paper and place in the oven for 5-7 minutes. Serve warm with the sauce spooned over or on the side.