Turkey & courgette burgers with SOURED CREAM & SUMAC SAUCE

INGREDIENTS

for the burgers:

500g minced turkey

200g courgette, coarsely grated

40g spring onions, thinly sliced 

1 medium egg 

2 tbsp chopped mint 

2 tbsp chopped coriander 

2 garlic cloves, crushed 

1 tsp ground cumin 

1 tsp salt 

1/2 tsp coarse ground black pepper 

1/2 tsp cayenne 

about 100ml of sunflower oil for searing 

for the soured cream and sumac sauce: 

100g soured 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 

1/2 tsp salt 

1/4 tsp black pepper

METHOD:

1. First make the soured cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed. Preheat the oven to 220°C/200°C Fan. 

2. In a large bowl mix together all the ingredients for the meatballs, except the sunflower oil. Once evenly mixed, shape into burgers, weighing about 45g each and making about 18. 

3. Pour enough sunflower oil into a large frying pan to get about a 2mm thick layer at the bottom. Heat well and sear the meatballs in batches over medium heat on all sides. Cook them for about 4 minutes on each side, adding oil as needed, until golden brown. Serve warm or at room temperature, with salad or Fench fries with the sauce spooned over or on the side.