Turkey & Courgette Burgers with Spring Onion & Cumin

ottolenghi.co.uk

Matt Turner

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

subheading: 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

The creamy sumac sauce served with these burgers is fantastically sharp and will go well with most non-red meats (chicken sofrito, page 190, for example) and also with grilled vegetables and fritters. You can make it in advance, or double the quantity, and keep it refrigerated. After a day the flavours will mellow so you may want to reinvigorate it by adding extra sumac and lemon juice. The burgers are very portable. You can have them as a snack from the fridge and they are also ideal for taking over to friends or in a lunchbox for work. The creamy sumac sauce served with these burgers is fantastically sharp and will go well with most non-red meats (chicken sofrito, page 190, for example) and also with grilled vegetables and fritters. You can make it in advance, or double the quantity, and keep it refrigerated. After a day the flavours will mellow so you may want to reinvigorate it by adding extra sumac and lemon juice. The burgers are very portable. You can have them as a snack from the fridge and they are also ideal for taking over to friends or in a lunchbox for work.

Directions at ottolenghi.co.uk

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