jerusalem's turkey and zucchini burgers with creamy sumac sauce

1 tsp lemon zest
1 tsp lemon juice
1 clove garlic
1 1/2 tbsp sumac
1 1/2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sour cream
2/3 cup Greek yogurt
1 lb turkey
select fatty meat if available
1 large zucchini
coarsely grated, about 2 cups
3 whole green onion
thinly sliced
2 tbsp mint
2 tbsp cilantro
2 cloves garlic
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 large egg
1/2 tsp cayenne pepper
6 1/2 tbsp avocado oil
butter leaf lettuce
whole pieces washed and spun
The flavors in this recipe are clean and complete. The shredded zucchini adds moisture and body to the burgers and the sharp yet creamy sumac sauce compliments it perfectly. Leftovers - whether warm or even cold out of the fridge - are delicious! We like to wrap these burgers in butter leaf lettuce so that they are easy to pick up and eat.
The creamy sumac sauce can be prepared in advance. Combine the lemon zest, lemon juice, garlic, sumac, olive oil, salt, pepper, sour cream, and yogurt. Stir and reserve if using shortly; chill in fridge if preparing in advance.
Preheat the oven to 425°F. Preheat the large cast iron skillet over low heat. Line the baking sheet with parchment paper. Wash and prep all the veggies for the burgers.
For the meatballs, first combine the turkey, zucchini, green onion, mint, cilantro, garlic, cumin, salt and black pepper in a mixing bowl with gloved hands. If needed, portion out patties for children at this point.
Then mix in the egg and cayenne. Increase the heat under the cast iron skillet to medium. Using a #30 scoop, measure out even portions of the turkey mixture and shape them into fluffy patties.
Add enough oil to the skillet until you have a 2mm layer of oil. Once the oil is hot, brown the meatballs in batches, about 4 minutes per batch.
Transfer the browned patties to the parchment paper-lined baking sheet. Repeat the browning for additional batches. Add more oil between batches if needed.
Finish off the patties by baking them in the oven for 5-7 minutes.
Serve the patties warm or at room temp. Wrap each burger in a piece of butter leaf lettuce. Dollop with sumac sauce, wrap, and enjoy!
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi