Zucchini and Mint Turkey Burgers – with Sumac Sauce

For the burgers:

• 1 lb ground turkey (dark meat is best)
• 1 large zucchini, coarsely grated – a scant 2 c
• 3 green onions, thinly sliced
• 1 egg
• 2 T chopped mint
• 2 T chopped cilantro
• 2 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cayenne
• 3 T olive oil for searing (or sunflower oil)

Sour Cream and Sumac Sauce:

• 1/2 c sour cream
• 2/3 c yogurt
• 1 T lemon juice
• 1 clove garlic, minced
• 1 1/2 T olive oil
• 1 T sumac
• 1/2 tsp salt
• 1/4 tsp pepper

Make the sour cream and sumac sauce by combining all the ingredients in a small bowl and stirring well.  Serve at room temperature.

If you are serving immediately, preheat the oven to 425 degrees.

In a large bowl, combine all the  ingredients, except the oil.  Mix it well with your hands and then shape into about 18 patties, each weighing about 1 1/2 oz.

Heat the oil over medium high heat, then sear the patties in batches on both sides.  Each batch will take about 4 minutes total.  They should be golden brown but not cooked through.

Now you have two choices: if you’re about ready to eat, transfer them to a baking sheet and put them in the pre-heated oven for about 7 minutes or until they’re cooked through.  Serve immediately – or let them cool to room temperature.

If you are fixing them ahead of time, let the fried patties sit at room temperature – or refrigerate if you’re not eating them for several hours.  When you are ready to eat, heat your oven to 425 degrees and roast the turkey burgers for about 10 minutes (assuming they’ve not been chilled.  Refrigerated turkey burgers will require about 15-20 minutes for them to cook through).