Friday, 15 March 2013
My first venture into Jerusalem: Turkey and Courgette Burgers with Sumac and Yoghurt Sauce
When I say 'Jerusalem', I mean the tremendously brilliant 'Ottolenghi' cookbook, rather than the city, but I have to say that watching the BBC Four series last year which depicted Yotam Ottolenghi's culinary tour of Jerusalem was fascinating. I'd love to go! Maybe one day... Anyway, until then I can cook my way through this glorious cookbook, full of exciting recipes to try.
It was natural that I was going to start here, at this recipe, because you see, the first Ottolenghi recipe I ever cooked was this one, which was a total revelation to me and everybody around me who has eaten it. I always thought that turkey mince was really a bit 'meh!', but pimping it up with some fresh herbs, vegetables and a generous amount of seasoning takes something uninspiring to something you can't get enough of.
Lola and Finn were a bit unsure of the yoghurt sauce and that's okay because as a kid I don't think that I would have been too keen. However, it is a lovely sauce, both zingy and cooling and a great match for the cumin infused 'burgers'. I served this with rice cooked in a little chicken stock and Lola and Finn approved.
So, here's the recipe:
Turkey and Courgette Burgers with Sumac and Yoghurt Sauce, adapted from 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi.
Serves Lola, Finn, Mum, Dad and one other
1 lb/500g ground turkey
1 large courgette, coarsely grated about 8oz/200g
3 spring onions, thinly sliced
1 large free-range egg
2 tablespoons chopped mint
2 tablespoons chopped fresh coriander
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
about 6 tablespoons sunflower oil, for searing
Sour cream & sumac sauce
Approx 80ml sour cream
Approx 160ml Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small clove garlic, crushed
11/2 tablespoons olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Make the sour cream sauce first by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
Preheat oven to 425 degrees F. In a large bowl, combine all the ingredients for the burgers except the sunflower oil.
Mix with your hands and then shape into about 18 rounded burgers of about 1½ ounces each.
Pour enough sunflower oil into a large frying pan to form a layer about 1/16-inch thick.
Heat over medium heat until hot, then sear the burgers, in batches, on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.
Carefully transfer the seared burgers to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through.
Serve warm or at room temperature, with the sauce spooned over or on the side