Spicy Turkey and Zucchini Burger

Ingredients

• 1 pound ground turkey meat
• Just under 2 cups, lightly packed, coarsely grated zucchini
• 3 green onions, thinly sliced, onion greens included
• 2 tablespoons chopped fresh mint, spearmint
• 2 tablespoons chopped fresh cilantro, tender stems included
• 1 clove garlic, crushed and minced
• 1 teaspoon ground cumin
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne
• 3 tablespoons extra virgin olive oil
• 1/4 cup sour cream
• 1/3 cup plain Greek yogurt
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon minced garlic
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper

Directions

1. Combine all of the sauce ingredients in a bowl, stirring until everything is smooth and evenly mixed. Put it in the refrigerator until you’re ready for it. For the turkey mixture, add the grated zucchini, green onions, mint, cilantro, garlic, cumin, salt, pepper, and cayenne to a large bowl, and stir until the vegetables and seasonings are evenly combined.
2. Add the ground turkey to the zucchini mixture and use your hands to work it together, making sure the zucchini mixture is spread throughout the meat. Shape the mixture into patties that are 3 to 4 inch wide, setting them on a baking sheet as you go. The mixture will be pretty wet, so don’t worry if the patties feel a little delicate.
3. Heat 3 Tbsp of olive oil in a large frying pan over medium high heat. When the oil is hot, turn the heat down to medium. Add the patties to the pan in batches, leaving yourself enough room to flip them. Cook them for about 5 minutes, turn them over, and cook for another 5 to 6 minutes.
4. Let the patties brown while cooking through gently. If the heat is cranked too high, the outside will color before the center is cooked, which is not the goal here. If they’re browned on the outside but still not done in the middle, reduce the heat and give them more time.
5. As each batch finishes, transfer the patties to a paper towel-lined plate while you cook the next batch. If you’d rather hold them warm, keep them in a 200 degrees F oven. Makes 8 large patties or up to 18 small ones. Serve with the sour cream sauce.