Sunset Meals | Jerusalem Cookbook

Friday, June 7, 2013

DSC_0329 (1) Ireland has been ridiculously sunny all week. And as life would have it, I've been on night shifts so have been waking up for meals just as that glorious sun is setting. 
DSC_0323 (5) Last night, I tucked into this book again. After success with a stuffed aubergine, lamb and pine nuts recipe (seriously, so good)-- we went with burgers. Jerusalem has been making the rounds for a while now and admittedly while only a few recipes in, I am already totally sold.

Turkey, courgette burgers with spring onion & cumin
(recipe from Jerusalem)

For turkey burger:

500g minced turkey
1 large courgette, coarsely grated
1 spring onion, thinly sliced
1 medium egg
2 tbsp chopped mint
2 tbsp chopped cilantro (coriander)
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
sunflower oil

For sour cream & sumac sauce:

100g light sour cream
150g low fat Greek yogurt
1 tsp grated lemon zest
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp olive oil
1 tbsp sumac
salt and pepper to taste

First, make the soured cream sauce by placing all ingredients in a small bowl. Stir well and chill until needed.
Preheat oven to 220 C (425 F).
In a large bowl, mix together all ingredients for turkey burger. Evenly mix and shape into burgers, making about 18.
Add sunflower oil into large frying pan to get a thin layer at the bottom.
Cook burgers in batches over medium heat (about 4 minutes) until golden brown.
Transfer to oven tray lined with greaseproof paper.
Cook further 7-10 minutes in pre-heated oven.
Serve warm or at room temperature with sauce on side/ on top.

1 comments:

  1. I love Jerusalem! Haven't made these yet, minced turkey is hard to find here in Denmark, might have to try with chicken instead. These look gorgeous.

    ReplyDelete

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