Today on SASTV: Gobble Gobble!

What to do with all those zucchini in the garden? How about Turkey & Courgette Sliders?



Turkey & courgette burgers with spring onion & cumin – serves 4-6 (about 18 burgers)

• 500g turkey mince
• 1 large courgette/zucchini, coarsely grated
• 40g scallions/green onion, thinly sliced
• 1 medium egg
• 2 tbsp chopped mint
• 2 tbsp chopped coriander/cilantro
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp coarse ground black pepper
• ½ tsp cayenne
• about 100ml sunflower oil for searing

Sour cream & sumac sauce:

• 100g sour cream
• 150g Greek yoghurt
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 1 small garlic clove, crushed
• 1½ tbsp olive oil
• 1 tbsp sumac
• ½ tsp salt
• ¼ tsp black pepper

To make sauce by putting all of the ingredients in a small bowl. Stir well and chill until needed.

Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7/400°F

Mix all ingredients for the meatballs, except the sunflower oil, together in a large bowl. Shape into small burgers – they should weigh about 45g each and you should aim for around 18 of them.

Pour enough of the sunflower oil into a frying pan to get a thin layer on the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides. Cook for about 4 minutes, adding more oil as needed, until golden brown.

Carefully transfer the meatballs onto an oven tray lined with greaseproof paper and cook in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over.

Wine Suggestion: a fresh, vibrant rosé suits the dish and the time of the year. Something like the Roc des Anges “Effet Papillon” rosé made from Grenache Gris really hits the mark with this.

https://jonoandjules.com/2016/06/06/turkey-courgette-burgers/