This fabulous recipe was adapted from Yotam Ottolenghi and Sami Tamimi’s recipe for turkey and courgette burgers from their book Jerusalem. I have made my own sour cream dip to go with it (inspired by theirs), and I have used pork because this is what I had in my freezer. Also, minced turkey is not easy to come by in South Africa.
I pretty much love everything these guys do and adore the Middle Eastern flavour combinations. My mixture was quite wet and didn’t bind well, so I added breadcrumbs and an extra egg. I never like it when my burgers fall apart into crumbs which can easily happen when you are adding so many extra things. I made big and small burgers. Smaller, because they cook more easily and speedily. Great as a snack. Big because I wanted this for shooting purposes. The smaller burgers can be eaten just with the soured cream and sumac dip, or stuffed into a mini pita breads to make sliders. All were delicious.
* Cooks notes ~ I am always concerned about cooking pork / poultry all the way through, so with the big burger pattys, I finished them off in the oven. I prefer to do this as I find by frying them until cooked all the way through they tend to both dry out and over brown. I simply put them in a 180 C oven for about 15 mintes and loosely covered the tray with foil. The original recipe also recommends this but at 200C for a shorter period of time.
- 500g minced pork
- 200g zucchini / courgette, coarsely grated
- 40g spiring onoins, finely chopped
- 2 large or medium eggs - free-range
- 2T chopped mint
- 2T chopped coriander
- 1t ground cumin
- 1/2 ground white pepper
- a few grinds of black pepper
- 1t cayenne
- 1/2 cup breadcrumbs
- 1 t salt
- aprox 100ml sunflower oil for frying
- soured cream dip
- 1/2 cup creme fraiche
- 1T lemon juice
- 1t lemon zest
- 1/2 salt
- 1/2 pepper
- 1t sumac
- 2T olive oil
- 1t chopped mint
- 1/4 cup mayonnaise
- To make the dip add all the ingredients together and mix until well combined.
- Pre heat the oven to 180C
- Heat some olive oil in a large non - stick frying pan and roll out the burgers to your size preference. Fry in batches until brown on all sides. Transfer to a baking tray and finish off in the oven for 8 - 20 minutes depending on their size.
- Serve warm or at room temperature with the sour cream dip.
- make into burgers or mini sliders with sliced red onion and lettuce (optional)
The dip is a wonderful all-round condiment that would be delicious with grilled lamb, vegetables or chicken. I love the zesty, mintiness of it, and the sumac gives it a nice sharp edge.
I look forward to connecting with you again in the future.