I had no idea what to make for supper last night so I asked my friend. She was making a recipe from the JERUSALEM cookbook & decided to make the same thing!
I am sure glad I spoke to her! I have made a few recipes from this cookbook but have never made these before.
The recipe is: Turkey & zucchini burgers with green onion & cumin page 200 from the cookbook JERUSALEM A COOKBOOK YOTAM OTTOLENGHI & SAMI TAMIMI
Their recipe has a sour cream sauce to serve with the burgers but I decided to make a tahini sauce since we love tahini sauce so I will give you the recipe I used for that & it calls for ground turkey but I used ground chicken.
I called these mini burgers because they are small flat burger/meatballs…you can make them any size you want. Just adjust the cooking time accordingly so that they are cooked through completely.
Here is the recipe…inspired by the recipe by Ottolenghi & Tamimi
1 lb ground chicken …I used ground chicken breast
1 cup grated zucchini *** that is all I had, the original recipe calls for about 2 cups
3 green onions, thinly sliced
1 large egg
1 tbsp dried mint *** I did not have fresh… you can use 2 tbsp fresh chopped mint if you want…also we don’t really love a lot of mint in out good…. I was happy with the 1 tbsp dried mint
2 tbsp chopped cilantro
1 tsp minced garlic
1 tsp cumin
1 tsp salt
1/2 ts cayenne pepper
oil to fry the burgers in
***this recipe is inspired by a recipe on epicurious.. TAHINI SAUCE…I adapted the recipe
1/2 cup tahini
1/3 cup lemon juice
1/4 cup water
1/4 cup olive oil
1 tsp minced garlic
salt & pepper
Preheat oven to 425f
You will need a skillet to quickly fry the burgers in & they will be finish cooking in the oven
Line a baking sheet with foil & spray the foil with non-stick spray or gently grease the foil if you do not have any spray!
- In large bowl, combine all of the ingredients except the oil. Mix well, I used my hands with kitchen gloves on..which I buy at Costco, since the ground chicken is a bit gooey…
- The recipe in the cookbook says to form the mixture into 18 small burgers … I made mine about the size of 4 tbsp…I used a couple scoopfuls…I have a meatball scoop…The mixture is wet, so you can use your hands to form the burgers or use spoons & I did not pre-form them… I formed the burgers as I put them into the skillet.
- So, heat some oil in the skillet. about 1/8 inch deep… & move your bowl of meat mixture close to the skillet..get 2 spoons if you are not using your hands…
- I had to make these in 2 batches…. when the oil is hot, form your burgers & put them one by one into the skillet. Brown on one side then turn them over to brown on the other side. I find that using a knife,… just a knife from your cutlery & a fork makes turning these over easy. When both sides are brown, move them from the skillet to the prepared baking sheet.
- Finish making all of the burgers & they will all fit on one baking sheet
- Put them into the preheated oven & finish cooking them for about 8 – 10 minutes… cooking time will depend on how big they are & how cooked they are from the skillet. Make sure they are cooked completely before serving them
- I put all of the ingredients for the tahini sauce into a jar big enough to accommodate the ingredients & shook the jar to mix the ingredients together… or you can put all of the ingredients into a bowl & whisk them together
- Now..this sauce was really thick so I added some water to make it thinner…the amount of water you add will be up to you. I would have made it thinner but Murray liked the sauce thick so I only added about 2 tbsp of water.
Serve the meatballs with the tahini sauce on the side so everyone can drizzle as much sauce on that they want…
We had a spinach salad with this & I actually thinned some of the tahini sauce with about 2 tbsp of lemon juice & some water & made it into a salad dressing …