OCD'ing on OTZ burgers~Oh. So. Good.
I've been sitting on this recipe for awhile now. It's from Ottolengi's Jerusalem and I knew it would be great in spite of my reservations with ground turkey. So, when I realized I had to kick up the healthy cooking a notch (again), I figured now was as good of a time as any to give ground turkey another chance (again).
I've never been a fan of ground turkey, except for the time I made an Ellie Krieger recipe for Big Fat Greek Turkey Burgers. I'd always found the gamey smell, insipid flavor and mushy texture a huge turn-off. What I know now is that there are endless ways to flavor it up and give it great texture. It's a blank canvas.
These amazingly flavorful meatballs or slider sized burgers are packed full of zucchini, fresh herbs, scallions and spices. The sour cream and yogurt sauce is enhanced with sumac, a middle eastern spice that comes from dried sumac berries. Sumac is a deep red powder with a tart lemony flavor. It creates a pink creamy sauce that is so gorgeous and fresh tasting. I made these twice last week. The first batch disappeared before I could get a picture off. The second batch was about to go the same way so I dashed this pic off in the murky light of the night time kitchen. I have to keep reminding myself that it's ok that I'm not smitten kitchen or 101 cookbooks with my low rent cell phone cam and generic blogger template, hence the link to the recipe above. I aspire to its inspiration.