Dr. Sheldon’s Recipes – Turkey and Zucchini Burgers

Dr. Sheldon’s Recipes – Turkey and Zucchini Burgers

These turkey burgers are the best you’ll ever eat. I serve them on the those whole-grain sandwich thins rather than a burger bun. Also, you can skip the sour cream sauce, but as you can see in the picture, just 1-2 TBSP is all you need, so it’s not a lot of calories, especially if you use low fat sour cream and yoghurt. I also highly recommend adding the pickled onions. Trust me, you will not miss beef burgers after this!

Turkey and Zucchini Burgers
Prep time:   30 mins
Cook time:   15 mins
Total time:   45 mins
Serves: 4-6

Adapted from the Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamini


  • 1-1.5 lb ground turkey
  • 1 large zucchini, coarsely grated (scant 2 cups)
  • 1-3 green onions, thinly sliced
  • 1 large egg
  • 2 tbsp chopped mint
  • 2 tbsp chopped cilantro
  • 1-2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1/2 – 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp cayenne pepper
  • 1-2 TBSP Canola

Sour cream and Sumac Sauce

  • scant ½ cup sour cream
  • scant ⅔ cup Greek yogurt
  • 1 tsp grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 small clove garlic, crushed
  • 1½ tsp olive oil
  • 1 tbsp sumac
  • 1/2 tsp salt
  • 1/4 tsp ground pepper


  1. Combine the ingredient for the sour cream sauce in a small bowl. Stir well. Refrigerate.
  2. Preheat oven to 425 degrees.
  3. In a large bowl, combine all the ingredients for the burgers except the oil
  4. Mix with your hands and then shape into 6-8 patties depending on how large you like and how much ground turkey you used.
  5. Pour enough oil in a large frying pan* (oven safe if you have it) to form a thin layer at the bottom. Heat over medium heat until hot, then sear the patties in batches on all sides. Cook each batch for about 4-5 minutes, adding oil as needed until golden brown.
  6. If using the oven-safe frying pan, just put the pan directly in the heated oven & cook for 5-7 minutes, or until cooked through.  If you don’t have an oven-safe frying pan or yours is not big enough, transfer the seared patties to a baking sheet lined with parchment paper and bake in the oven for 5 to7 minutes, until cooked through.
  7. Serve warm or at room temperature, with sauce spooned over on on the side.

Pickled Onions

  • 1 small onion (preferably red), sliced thinly
  • 1/2 apple cider vinegar
  • 1/4 cup sugar
  • 1/2 tsp salt

Combine vinegar, sugar & heat mixture just until sugar is dissolved. Turn off heat, add salt, then onions. Let sit 1-4 hrs at room temperature. Stays good in the refrigerator for about a week.

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