Turkey and Zucchini Mini Burgers

There are hardly enough words to express the joy of a few weeks off between a busy school year and the next work endeavor. While the past year has been rewarding in its own way, making it clear to me that I made the right decision when I was deciding which school to attend, there is still a lot to be said for the rewards of a day spent simply. It’s the difference between sitting on the couch with a textbook versus a best seller, with a much-needed late evening coffee to power through a study session versus a beer just because, with cheap Chinese food from the hole-in-the-wall by the subway stop versus a seasonally-inspired home-cooked meal.

Flowers

While I spent the first bit of my brief break relaxing on the beaches and mini golf courses of Delaware, I have returned with a small but sufficient farmer’s market load (do you see those flowers?), dusted off my cookbooks, and restocked the pantry for a few days of quality cooking before my upcoming internship becomes all-consuming. And after a delicious but not nutritious very long weekend of meals out, daily ice cream, and more than daily beer, I am going to be going the healthy route for these next few posts.

Turkey Zucchini Burger

But change works best when it is implemented gradually. So, today, I bring you turkey and zucchini mini burgers. They’re as satisfying as a traditional burger (though they taste nothing like it), pack a nice melange of green vegetables and herbs, and go great with a yogurt-based sauce and some salad. They’re even great at room temperature, making them a solid cook-ahead meal to enjoy with your lunch, at, say, a new summer internship.

Turkey and Zucchini Mini Burgers

Adapted from Jerusalem: A Cookbook

Makes about 18 mini burgers

1 1/4 pound ground turkey (preferably from the thigh)

1 medium zucchini, coarsely grated

3 green onions, finely sliced

1 egg

2 tablespoons chopped mint

2 1/2 tablespoons chopped cilantro

3 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup sunflower or vegetable oil, approximately

Sumac Sauce

Preheat the oven to 425 degrees. Line a large baking sheet with aluminum foil.

Place all the ingredients except for the oil in a large bowl and use your hands to mix together. Use your hands to form about 15-20 small burger patties.

Ready for Mixing

Heat the oil (it should be enough to coat the pan with about 1/8 of an inch of oil) over medium-high heat on a frying pan. Cook the burgers until they are seared on each side, but do not worry about cooking them through. This should take about 5 minutes per side.

That Turkey Zucchini Base

Place the burgers on the baking sheet and cook in the oven for about 8 minutes, until they are cooked through.

Serve with pita, a Mediterranean salad, and a sumac sauce (made by throwing together your favorite proportions of greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and sumac).

Turkey  Zucchini Burgers

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