Turkey Zucchini Burgers With Creamy Sumac Sauce And Great Hummus Recipe

I have been extremely busy lately, haven’t really had the time to spend in the kitchen or on the blog for that matter. Honestly, I have been struggling to find inspiration, feeling like I did not have anything new and exciting to offer. As I was sitting with Percy the other day and I looked at my stack of cookbooks that are collecting dust and I grabbed my copy of Jerusalem by the divine team of Ottolenghi and Tamimi. Thumbing through the book this recipe leaped out at me, it sounds delicious and simple to make full of flavor and texture.  I doubled the recipe using ground turkey and turkey breast. Below is the recipe as written in the cookbook.

I am bringing the burgers, hummus and fixings to Fiesta Friday #117 this week. Angie always manages to throw an incredible party and this week to help her the co hosts are: Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife

Turkey Zucchini Burgers

Recipe from Jerusalem by Ottolenghi and Tamimi

Makes 18 small burgers (I doubled the recipe and made bigger ones and got 18)

1 lb ground turkey

1 large zucchini coursely grated (a scant 2 cups)

2 green onions thinly sliced

1 large free range egg

2 tbs chopped mint

2 tbs chopped cilantro

2 cloves garlic crushed

1 tsp ground cumin

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp cayenne pepper

about 6 1/2 tbs sunflower oil for searing

Sour Cream and Sumac Sauce

scant 1/2 cup sour cream

scant 2/3 cup greek yogurt

1 tsp grated lemon zest

1 tbs freshly squeezed lemon juice

1 small clove garlic crushed

1 1/2 tbs olive oil

1 tbs sumac

1/2 tsp salt

1/4 tsp black pepper

First make the sour cream sauce by placing all the ingredients in a small bowl.

hummus with pita

This is such an easy recipe. It’s on food52 and they use dry chickpeas but I can’t really be bothered soaking them etc… so I used canned in the interest of time and my hunger. What’s a bit different about this is that the garlic is processed peel and all with the lemon juice, left to sit for a few minutes then strained and the garlicky lemony liquid is used to flavor the hummus. It’s such a nice recipe, for the one on Food52 just click on the link above.

Hummus

3 cloves garlic with skin on

A generous 1/3 cup freshly squeezed lemon juice

pinch of salt

2/3 cup tahini

1/4 cup ice water

1 15.5 oz can chick peas drained

1/4 tsp cummin

Olive oil and sumac to garnish

In the bowl of the food processor add the garlic and lemon juice and process until the garlic is completely pulverized. Let sit for a couple of minutes and then pour through a sieve leaving the solids behind. Pour the liquid back in the processor and add the tahini, process and add the ice water a tbs at a time. It will sieze but thats ok keep going until all the water is added and its smooth. Now add the chick peas, salt and cumin and process until smooth and creamy. Serve with vegetables, crackers or bread. Generously pour olive oil on top and I like to sprinkle with sumac.