Yotam_Ottolenghi_Turky & courgette burgers

Ingrediënten

• 500 g minced turkey
• 1 large courgette — coarsely grated, about 200g in total
• 40 g spring onions — thinly sliced
• 1 medium free-range egg
• 2 tbsp chopped mint
• 2 tbsp chopped coriander
• 2 cloves garlic — crushed
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp course ground black pepper
• ½ tsp cayenne
• 100 ml sunflower oil — about, for searing
• Soured cream & sumac sauce
  100 g soured cream
• 150 g Greek yoghurt
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 1 small garlic clove — crushed
• 1½ tbsp olive oil
• 1 tbsp sumac
• ½ tsp salt
• ¼ tsp black pepper

Materiaal

• small bowl
• large bowl
• large frying pan
• oven tray
• greaseproof paper

Bereiding

1. 1

   First make the soured cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

2. 2

   Preheat the oven to 220°C/200°C Fan/Gas Mark 7. In a large bowl mix together all the ingredients for the meatballs, bar the sunflower oil. Once evenly mixed, shape into burgers, about 45g each, making about 18.

3. 3

   Pour enough sunflower oil into a large frying pan so you get a thin layer at the bottom, about 2mm thick. Heat up well and sear the meatballs in batches on medium heat from all sides. Cook them for about 4 minutes, adding oil as needed, until golden brown.⏱ 4 min

4. 4

   Carefully transfer the seared meatballs into an oven tray lined with greaseproof paper and place in the oven 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce on the side.