Easter weekend used to be a big travel weekend for me, but this year, family is coming to me! My mum’s up from Ottawa, Dave’s parents are back from Florida, and my little brother’s making the trek from his Toronto neighbourhood to mine. My contribution to the family feasting starts tonight for dinner, where it’s just Dave (no lactose), my mum (no gluten), and me. We’re going to have these turkey and zucchini sliders with green onion and cumin, and it’s going to be delicious.
I made these for the first time earlier this spring, and they were the happiest discovery. These tiny two-bite burgers don’t even need buns – we ate them with forks out of a bowl, sopping up the sour cream-yogurt sauce as we went. Like the baked quinoa patties, they’re packed with spring flavours (lemon, mint, cilantro, and green onions make me want to open all the windows), but this recipe comes together with less prep and less mess. Because they serve warm or at room temperature, I’ll bring these to potlucks and picnics, and they’re good enough that everyone’s going to want to snatch one up. Remember: If everyone has raw garlic, it’s like no one’s had raw garlic.
Notes: The ingredient list here looks long, but check out how short the steps are! It’s pretty much variations on “put everything in a bowl and stir.” I love it. I should also note that the first time I made this, I subbed in lactose-free yogurt for the sour cream; this had the double bonus of simplifying the ingredient list a bit and making the recipe both gluten-free and lactose-free. Serious win. The biggest trick in this recipe might be tracking down the dried sumac for the sour cream sauce. A Middle Eastern grocery store is probably your best bet, but if you can’t find any or don’t want to make the trek, make this recipe anyway. Garlic and lemon juice can hold their own.
Turkey & Zucchini Sliders with Green Onion & Cumin
500 g ground turkey
1 large zucchini, grated (2 scant cups)
3 green onions, thinly sliced
1 large egg
2 tbsp mint, chopped
2 tbsp cilantro, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
6-7 tbsp sunflower oil
Sour Cream Sauce:
scant 1/2 cup sour cream (or more yogurt)
scant 2/3 cup plain yogurt
1 tsp grated lemon zest
1 tbsp lemon juice
1 small clove garlic, crushed
1 1/2 tbsp olive oil
1 tbsp sumac
1/2 tsp salt
1/4 tsp black pepper
1. Make the sauce: Combine all ingredients in a small bowl. Set aside.
2. Make the burgers: In a large bowl, use your hands to combine all ingredients but the sunflower oil. Carefully shape the mixture into 18 small patties.
3. Fry the burgers: Coat a large frying pan with the sunflower oil; you want a shallow depth of oil, just 2mm. Place over medium heat and, when hot, add the patties in batches, rotating them until seared on all sides. This should take about 4 minutes per batch. Remove the seared patties to a baking sheet lined with parchment paper, and continue with the remaining patties.
4. Bake the burgers: Place the baking sheet in a 425 degree oven for 5-7 minutes, or until cooked. Serve (warm or room temperature) with the sour cream sauce.