Turkey and Zucchini Burgers

These Turkey Zucchini Burgers are healthier than what we're used to in a burger:

• Turkey is a meat with very little fat,
• we add the zucchini into the mix, so we can say we eat vegetables, ahem, and
• We present them without bread, in a lighter way, although you are very good at putting them inside a bun. That you have a lot of vice.

The recipe is from the famous chef Ottolenghi and follows his line of simple combinations with wonderful spices, in this case with cumin and cayenne, two spices that make a phenomenal combo.

We accompany the hamburgers with a very simple yogurt, garlic and lemon sauce that gives them the perfect touch. Let's go there.

Emile Henry ceramic ramekins , Mediterranean crystal glasses and Mineral B De Buyer iron skillet

Ingredients

Burgers:

• 500g of turkey meat
• 200g zucchini
• 40g of onion
• 1 yolk
• a few basil leaves
• 2 garlic cloves
• 1 tsp. ground cumin
• ½ tsp. coarsely ground black pepper
• ½ tsp. ground cayenne or hot paprika
• breadcrumbs to taste
• Salt to taste
• olive oil for frying

yogurt sauce:

• 150g thick Greek yogurt
• 1 tsp. lemon zest
• 1 tbsp. lemon juice
• 1 small garlic clove
• A pinch of salt

Elaboration

Burgers

1. Chop the turkey meat with a knife (it is not difficult, since it is a very soft meat) or pass it through a manual meat grinder , although it must be taken into account that the texture that is achieved in one way or another is completely different, finer in the case of the mincer and coarser in the case of cutting with a knife.
2. We put the meat in a bowl .
3. We cut the zucchini into very small pieces, which we can do by various methods: slicing into slices with a good food processor like the Magimix and then cutting the slices into sticks, or using a spiralizer and cutting the spirals into smaller pieces.
4. Add the zucchini to the bowl with the meat.
5. Chop the onion finely and add it to the bowl as well.
6. Then add the rest of the ingredients: the egg yolk, the basil, a little chopped, the cumin, the pepper, the cayenne or paprika, and the garlic mashed with some salt. We mix perfectly.
7. If the mixture is not very bodied, which depends on the meat and the juiciness of the zucchini, we will add breadcrumbs until the firmness allows us to shape hamburgers.
8. We weigh portions of the mixture of about 45-50gr and mold them, for example, with a mini-hamburger press . We are putting them on an oiled tray.

yogurt sauce

1. Mash the garlic well with a good pinch of salt and add it to a bowl with the Greek yogurt.
2. Grate the lemon skin with a grater and add it, along with a tablespoon of the juice.
3. We mix, we leave it in a bowl to serve and reserve.

Finish

1. Heat a griddle or an iron frying pan to give the burgers a good heat stroke, paint the surface with some olive oil and brown the burgers in batches, over high heat on both sides, salting slightly when removing them from the heat.
2. It is better to salt last so that neither the meat nor the zucchini release liquid.
3. We serve warm with the sauce so that everyone can serve themselves to their liking.

Emile Henry ceramic ramekins , Mediterranean crystal glasses and Iron skillet Mineral B De Buyer

I don't know if my word is worth much, but I assure you that these turkey and zucchini burgers can be eaten by the handfuls, because they are delicious with that addictive spice. At home we ate them between three specimens in one sitting. Little word.