Zucchini Turkey Sliders
By jamielavarnway on February 25, 2014
Over the winter my mom and dad bought the Jerusalem cookbook a few months ago, and I was lucky enough to dine on quite a few dishes from the book over the off season. If you haven’t seen it, check it out. The pictures are incredible, but more importantly, all of the dishes have been superb. If you have any interest in Middle Eastern cuisine, this book will really expand your repertoire. I had mentioned that I was going to make some sort of slider recipe for my Academy Awards menu, and my mom had mentioned that she had just made turkey and zucchini burgers with yogurt sauce from the book that were outstanding. I didn’t really ask for the recipe, but went into making them with that Middle Eastern spiced mind frame. The good news is that the burgers really are outstanding. The bad news is that in all of the sliders you see below, I was only able to eat one. Ryan wolfed them down after a workout and I have yet to see a single crumb since.
The zucchini plays a big role in these sliders for a number of reasons. It bulks up the vegetable content, and makes your turkey go a lot further in the recipe. It also plays a big role in keeping the turkey moist. I don’t know about you, but I have about a 50/50 chance of ordering a turkey burger and having it come out totally dry. Not with these. You’ll almost think they are undercooked, that is how tender they stay. The burgers are also filled with bold spices like garlic, paprika, cumin, and coriander. It creates warmth and a little bit of spice, which is cooled down by the dill-yogurt sauce. Bookmark this recipe for this weekend and many nights over the summer; it is a knockout.
Turkey and Zucchini Sliders
Author: Cooking in Red Socks
Serves: 8, 3-4 oz sliders
- 1 lb ground turkey
- 2 zucchini, ends and seeds removed, grated
- 1 egg, whisked
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 1 large clove garlic, minced
- 1 shallot, minced
- salt and pepper to taste
- 8 slider buns, toasted
- 1 cup packed mixed greens for the sliders
- ½ red onion, thinly sliced
- ¼ cup Greek yogurt
- ¼ cup sour cream
- 1 tbs fresh dill
- 1 clove garlic, minced
- 2 tsp sumac
- zest and juice of 1 lemon
- salt and pepper to taste
- I like to prepare all of the accompanying components before I make the burgers. Heat a small saute pan over medium heat. Add a few teaspoons of olive oil and saute the onions until they are caramelized, or for about 10 minutes. You can make the yogurt sauce and toast the buns while the onions are caramelizing.
- Make the sour cream and yogurt sauce by combining those ingredients with the dill, garlic, sumac, lemon zest and juice. Season to taste with salt and pepper, cover, and set aside in the refrigerator until you are ready to serve the sliders.
- Make the burgers by combining the first nine ingredients in a large bowl (ground turkey – salt and pepper). Mix with your hands until all of the ingredients are blended evenly throughout. Make the mixture into 8 sliders that are 3-4 oz each. Place them on a cookie sheet that is lined with saran wrap as you finish making them. Gently press into small patties.
- Heat a large saute pan over medium heat. Add a light drizzle of vegetable oil or spray the pan with cooking spray. Add the sliders to the pan and cook for 6 minutes per side, covering the pan as they cook. They sliders will be firm to the touch when they are cooked through.
- Assemble the sliders by laying all of the bottom buns on a serving tray. Add a few pieces of the mixed greens to the bottom, and place the sliders on top. Add a scant tablespoon of red onion to each burger. Slather the yogurt sauce onto the tops of each of the buns before assembling. Serve hot to room temperature.
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