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Absolutely wonderful, even for cooks like me with more enthusiasm than skill. I made a mistake and put oil into the turkey mixture (the 3 TBL go into the pan). The burgers didn’t hold together, and the next time I make the recipe, I may make the mixture into meatballs (on purpose). The combination of spices is perfect. I was reluctant to add the mint (with cayenne???), but it was perfect. Pretty foolproof.
I made these burgers exactly per the recipe. The only way I found to improve them was to nestle one, cut in half, in pita bread and top with diced cucumber, feta cheese and the recipe’s sour cream sauce. Soooooo good! Very well received by the whole family!!
I made the burgers according to the recipe, just cutting back the cayenne a bit, and in small patties. I served them with tehina instead of the yogurt sauce, with Israeli salad and pita. Easy enough for a weeknight dinner and very tasty! Definitely a keeper!
I plan to make these for the first time tomorrow and will add za’atar seasoning, which contains sumac, to the sauce.
I made these tonight and first off, they were so easy to make, second of all they were delicious! I will definitely be making these again. I love that you can store the extra patties in the refrigerator and use them for lunches or leftovers for the rest of the week.
As a novice cook, these were very easy to make and were delicious!
This is the end of boring turkey burgers! Actually, I made mine with chicken mince as I’m living in Singapore right now and ground turkey isn’t sold here. And I cut the cayenne in half for my first attempt and I thought perfect for my heat tolerance. I’m doing online Weight Watchers and it fits right into the program. These smelled DIVINE as they were cooking and were just delicious. Will be making them again. Thank you, Elise, for the great recipe. I shared your link with my Facebook friends.
Thanks Jeanne, I’m so glad you like it! Can’t take credit for the base recipe, it’s by Yotam Ottolenghi in his seminal Jerusalem cookbook. I highly recommend this cookbook for its innovative and delicious recipes.
These burgers were delicious, I baked them instead of frying added chipotle seasoning placed on onion buns, absolutely a hit, thanks so much
Loved burger recipe. Added teriyaki garlic sauce to dressing mixture for flavor.
I have made this recipe over and over again and shared it with friends and colleagues who also adore it. Thank you for sharing it!!! WE LOVE IT! The yogurt sauce, too!
This looks wonderful. Do you peel the zucchini before grating it?
Hi Carol, no need to peel the zucchini.
The zucchini really adds a great depth of flavor as well as helping with the overall juiciness. We make this all the time!
My mom made these for me and I loved them so much! We put them on warmed Naan bread :)
Made meatloaf with this base recipe. Added one egg to mixture and homemade burnt toast croutons. Baked with previously browned onion, garlic, green pepper and orange pepper. Cooked one hour. Made gravy with the pan leftovers. Glazed top for last10 minutes with ketchup. Awesome. The base burger recipe is my favorite!
These were fantastic! The sauce was sooo good. In my opinion, the burgers didn’t need bread. In fact, I cooked up small ‘meat’ balls and dipped those in the sauce. Believe the reviews and impress your friends.
I just had some leftovers, I still can’t believe how tasty this is. Change up the spices if you want. I was tired of cumin and used ground coriander seed instead- not much. Elise, thanks again for a great recipe!
Everyone loved them here. The boys gave them a big thumbs up. We added fresh garden tomatoes, a bit of stone ground mustard mustard and garnished it with shredded kale.
Holy moly these were amazing. I will definitely be making these throughout the summer!
These look wonderful, do you eat them as a burger with a bun, or alone with a side dish?
I would eat them without a bun, though there’s no reason you couldn’t use a bun if you wanted to.
Yum! I made these even easier than they already are – grated the zucchini with the grating attachment on my food processor, then chopped the green onions, garlic, mint and cilantro in the regular bowl of the food processor. I opted for ground chicken instead of turkey since that is the only thing my neighborhood stores carry that hasn’t been previously frozen. Instead of making the sour cream sauce I topped with a store-bought tzatziki sauce. They were so good! Thanks for the inspiration!
Has anyone tried this recipe as meatballs?
I always make them as meatballs or Poppers as One Lovely Life calls this recipe (onelovelylife.com/chicken-zucchini-poppers-gf-df/ but Elise had it first after Jeruselm!). I don’t cook in pan with oil, I put them in the oven for 20-25 minutes. I also squeezed out some of the water in the zucchini. See my Aug 1, 2013 comment.