Super Bowl Sunday always seems to be about dips. Salsa, guacamole, Lipton onion soup mix, ranch, maybe hummus. If you’re looking for a little something different for your Super Bowl shindig the sumac-spiced sauce that goes with these turkey zucchini burgers may be just the thing.The burgers, from the Jerusalem cookbook, are very good, and they’re an even better conveyance for getting more sumac sauce into your face.
Sumac is a vibrantly red-purple spice with a slighty sour, lemony zing that’s all together different than lemon. It wakes up the palate and just 1 tablespoon transforms this yogurt and sour cream-based sauce from a standard tzatziki-like dip to the real star here. Whip it up before you begin putting together the burgers and let the flavors meld. Any extra sauce will make a great dip for crudite or pita chips. If you can’t find sumac in your local supermarket, Penzeys carries it.
As for the burgers, turkey always needs a good dose of spice and other mix-ins to give it flavor and there’s plenty here. Green onion, cumin, cayenne, garlic, herbs. The recipe specifies 45 gram (essentially two-bite) patties, which makes them perfect little appetizers for the Big Game. A pound of turkey makes about 18 patties, so consider doubling it depending on your crowd and the rest of your Super Bowl spread.
Are you cooking from the Jerusalem cookbook? Consider joining in on Tasting Jerusalem, a virtual cooking community exploring the vibrant flavors and cuisine of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi published by Ten Speed Press. You can follow along and cook with us by subscribing to omgyummy.com, following the hashtag #TastingJrslm on Twitter and Instagram, and liking the Facebook page.
RECIPE: Turkey and Zucchini Burgers w/ Sumac Yogurt Sauce
View Comments (2)
Did you find these were a little sloppy before they were cooked? I was worried they would not "come together" (perhaps 11 pairs of hands working the mix made it a little sloppy, I think they thought they were mixing cake batter LOL!) but they were ok once they had seared in the pan. I love the idea of these for parties and just finished writing on my post that I would like to make meatballs out of this mix (easy for dipping!). Beautiful pictures!
Hi Mardi - A little sloppy, maybe, but not too bad. 'Course, the zucchini I had to mix in were pretty tiny, and I probably gave them a squeeze before mixing everything together. Glad yours came out in the end, I'll definitely check out your post. Are you planning to keep cookin' along with Tasting Jerusalem? Cute Nutella truffles, btw! :)