I’m excited to share this recipe because I LOVE sliders and because it’s quick, easy and healthy. I also love that it has a middle eastern twist to make it more exciting than just traditional sliders. These are great to serve for Superbowl Sunday!
- 1 large zucchini, shredded on the large holes of a cheese grater (about 2 cups of grated zucchini)
- 1 lb ground turkey
- 3 green onions, minced
- 2 Tbs chopped fresh mint
- 2 Tbs chopped fresh cilantro
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 4 Tbs canola oil
First, make the sauce (recipe below) by whisking al the ingredients together in a small bowl. Taste and season with salt and pepper. Set aside or refrigerate until ready to serve.
To make the burgers, preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Wrap the zucchini in a lint-free kitchen towel and squeeze over the sink to remove as much moisture as possible.
Combine all of the ingredients (up to the oil) in a large bowl. Mix with your hands or a fork. Shape into about 18 burgers, each weighing about 1.5 oz/45 g (this is really easy if you have a kitchen scale). At this point, the patties can be chilled for several hours in the refrigerator, or you can proceed with the recipe.
Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat. Carefully add about half the patties to the pan, and cook about 2 minutes per side. Repeat with the remaining oil and patties.
As you finish cooking the patties on the stovetop, transfer them to the prepared baking sheet, and arrange in a single layer. Cook the patties for 5 to 7 minutes, or until they are cooked through.
Serve with the sauce, either as sliders, lettuce wraps, or as-is.
Sumac-Sour Cream Sauce
- scant 1/2 cup sour cream (low-fat is fine, but avoid fat-free)
- scant 2/3 cup Greek yogurt
- 1 tsp grated lemon zest
- 1 Tbs freshly squeezed lemon juice
- 1 small garlic clove, minced
- 1 Tbs olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 Tbs sumac