The basis of this recipe is from renowned Israeli chef Yotam Ottolenghi, from his “Jerusalem” cookbook. In his recipe he makes these with ground turkey, but I made mine with ground chicken. Ottolenghi calls his Turkey & Zucchini Burgers – here’s the recipe, I highly recommend it and even putting your own flavors and twists on it too.
I served mine with a barley herb salad which is cooked and cooled barley, chopped radish, cucumbers, tomatoes, green onions, parsley and mint with squeezed lemon and salt as the dressing.
I also followed Ottolenghi’s recipe for the sauce that goes with it, instead of sour cream I used non fat greek yoghurt. It’s such a fun dish to make and super fun to play with different flavors
It’s also a winner for al fresco dining served in platters! During Covid we had family over and served it as a platter for two, this time with Israeli cops cops and salad. We put up card tables in the front yard to create a socially distant restaurant of our own!
