cookware
- mixing bowl
- #30 scoop
- large cast iron skillet
- parchment paper
- baking sheet
1 | The creamy sumac sauce can be prepared in advance. Combine the lemon zest, lemon juice, garlic, sumac, olive oil, salt, pepper, sour cream, and yogurt. Stir and reserve if using shortly; chill in fridge if preparing in advance. |
2 | Preheat the oven to 425°F. Preheat the large cast iron skillet over low heat. Line the baking sheet with parchment paper. Wash and prep all the veggies for the burgers. |
3 | For the meatballs, first combine the turkey, zucchini, green onion, mint, cilantro, garlic, cumin, salt and black pepper in a mixing bowl with gloved hands. If needed, portion out patties for children at this point. |
4 | Then mix in the egg and cayenne. Increase the heat under the cast iron skillet to medium. Using a #30 scoop, measure out even portions of the turkey mixture and shape them into fluffy patties. |
5 | Add enough oil to the skillet until you have a 2mm layer of oil. Once the oil is hot, brown the meatballs in batches, about 4 minutes per batch. |
6 | Transfer the browned patties to the parchment paper-lined baking sheet. Repeat the browning for additional batches. Add more oil between batches if needed. |
7 | Finish off the patties by baking them in the oven for 5-7 minutes. |
8 | Serve the patties warm or at room temp. Wrap each burger in a piece of butter leaf lettuce. Dollop with sumac sauce, wrap, and enjoy! |
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi