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Jerusalem Turkey and courgette burgers with sour cream and sumac sauce

We had this on a very very hot Sunday for lunch. We will definitely do it again. It tasted good and felt pretty virtuous to eat.
I might try experimenting with chicken as an alternative and also I think the turkey we had was minced a little too finely which resulted in a slightly granular texture. In common with all turkey this really musn't be overcooked.

Makes 4 servings (about 12 burgers)

Ingredients

For turkey burger

500g minced turkey (I think chicken would be good too)
1 large courgette, coarsely grated
1 spring onion, thinly sliced (I had to use a red onion but it worked ok)
1 medium free range egg
2 tbsp chopped mint
2 tbsp chopped coriander
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
sunflower oil

For sour cream & sumac sauce

100g light sour cream
150g low fat Greek yogurt
1 tsp grated lemon zest
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp olive oil
1 tbsp sumac
salt and pepper to taste

1.  For the sauce, mix sour cream with the Greek yogurt.  Add the lemon zest, juice, garlic, oil and sumac.  Mix well.  Salt and pepper to taste. Set aside.It will chill happily in the fridge
2.  Preheat oven to 220C
3.  In a large bowl, mix all of the turkey meatball ingredients (excluding the sunflower oil). Form small burgers (about 12 of them. I used a pastry ring to get reasonably similar sizes).
4. Add sunflower oil to a non stick frying pan. Put on medium high heat.  Sear patties on both sides until golden brown, roughly 4 minutes.
5.  Transfer the burger patties onto a lined baking tray.  Leave to cook further in oven for 7 minutes.
6.  When ready to serve, place burgers on a serving platter with sauce on side or on top.

we served it with a chopped salad with chickpeas from the same book

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