Making homemade burgers is a great way to add your own spices to amp up the flavor. Turkey is a healthy choice for protein since it contains less fat and can be purchased 93% lean. Adding a zucchini to the mix increases nutrients so that every bite packs a punch of protein and potassium.
Ingredients
Turkey
- about 1 ½ lbs minced or ground 93% lean
Zucchini
- 1 large, coarsely grated (about 200 g in total)
Spring_onions
- heaping ⅓ cup, thinly sliced
Egg
- 1 medium free range
Mint - 2 Tablespoon, chopped
Coriander
- 2 Tablespoon, chopped
Garlic
- 2 cloves, crushed
Cumin
- 1 teaspoon ground
Salt
- 1 teaspoon
Black_pepper
- ½ teaspoon course ground
Cayenne
- ½ teaspoon
Sunflower_oil - about ¼-½
Instructions
Step 1
First make the sour cream sauce; place all ingredients (listed in the notes) in a small bowl and stir well. Set aside or chill until needed
Step 2
Preheat the oven to 450 F. In a large bowl mix together all the ingredients for the meatballs, except for the sunflower oil. Once evenly mixed, shape into burgers, evenly distributing to make 18 patties.
Step 3
Pour enough sunflower oil into a large frying pan so you get a thin layer at the bottom. Heat up well and sear the meatballs in batches on medium heat from all sides, roughly 4 minutes, adding oil as needed until golden brown
Step 4
Carefully transfer the meatballs into an oven tray lined with greaseproof paper and place in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temp, with the sauce on the side.
Notes
Sour Cream & Sumac Sauce
Ingredients
-100 g Sour Cream
-150 g Greek Yogurt
-1 tsp grated lemon zest
-1 tbsp lemon juice
-1 small garlic clove, crushed
-1 1/2 tbsp olive oil
-1 tbsp sumac
-1/2 tsp salt
-1/4 tsp black pepper