Having been on my shelf for over a year now, and still untouched by my kitcheny hands, it was time to explore this beautiful fabric-covered book.
The recipe for Turkey & Courgette Burgers with Spring Onion and Cumin jumped out at me, as turkey is one of those ingredients that in my culinary world often gets relegated to Christmas dinner… It needed to make its way into the everyday. I have based the following recipe on the one in the book but have made some adjustments.
Simple enough to make and bursting with flavour – especially if you double the cumin – these patties make a great mid-week dinner and an even better day-after lunch, as the flavours have gained interest. Ka-ching. The sauce in this recipe is lip-smackingly good and goes very far. Try using it spread on Lebanese bread the next day with some salad. Yum. Oh and sumac, where have you been all my life? Why have I never had you in my cupboard until now?!
Ingredients
- Burger – 500g turkey mince
- 1 large courgette (zucchini) grated (approx. 200g)
- 40g spring onion, finely sliced
- 1 medium free-range egg
- 2 tablespoons chopped mint
- 2 tablespoon chopped coriander
- 2 cloves of garlic, crushed
- 2 tablespoons ground cumin (I doubled this from 1 tablespoon)
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
- about 100ml olive oil for frying
Directions
- Make the sauce by combining all ingredients in a small bowl. Stir well and set aside until needed. Refrigerate if needed.
- In a large bowl, mix together all the ingredients for the patties, except for the olive oil. Once evenly mixed, shape the mixture into patties. I made 8 from this amount.
- Pour enough olive oil into a large frying pan so the base is covered, and you have a thin layer of 2mm. Heat well and fry the patties until golden brown, turning after about 4 minutes or so.
- Serve however you like, bunless, bunned, plated, with salad… I served them bunless with an asparagus and beetroot salad. Delicious.
