Jerusalem: A Cookbook
Turkey & Zucchini Burgers with Green Onion & Cumin
Page 200
Cuisine: Middle Eastern | Course Type: Main Courses
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Recipe Reviews
This is a wonderful recipe. It takes a while to shred/cut all the vegetables and spices, but definitely worth the effort. While the meatballs themselves are delicious, I would say that the sauce is even better (a 5 star sauce for sure). My husband and I keep it around to drizzle on chicken or simple lamb steaks.
Zosia from Toronto, ON
Very flavourful and the zucchini kept the ultra lean ground turkey meat moist.
I had 2 small zucchini (200g) but when I saw the pile just one produced in its shredded form, I stopped at that – too much green and the carnivores in the family wouldn’t have tried them. As I normally do with burgers and meatballs, I broiled them instead of frying then baking them in the oven.
The accompanying sour cream and sumac sauce was as sharp as the authors warn and tasted great with the burgers but wasn’t to everyone’s taste.
Moist and delicious hot or at room temperature….this mixture will make great full sized burgers for outdoor grilling.
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