- TM 5
Ingredients
Turkey burgers
- 500 g turkey breast, skinless, partly frozen for 30 min
- 1 zucchini, cut into 5 cm
- 40 g spring onions, cut into 5 cm
- 1 egg
- 2 tablespoons fresh mint
- 2 tablespoons fresh coriander
- 2 garlic cloves
- 1 teaspoons ground cumin
- 1 teaspoons salt
- 1/2 teaspoons black pepper, freshly ground
- 1/4 teaspoons cayenne pepper
- olive oil
Sour cream and sumac sauce
- 100 g sour cream
- 150 g Greek yoghurt
- 1 teaspoons lemon zest, grated
- 1 tablespoons lemon juice
- 1 garlic clove, crushed
- 1 1/2 tablespoons olive oil, cold pressed
- 1/2 teaspoons salt
- 1/2 teaspoons black pepper, freshly ground
- 1 tablespoons sumac
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Dice turkey breasts. Place into TM bowl and mince for 10 seconds/Speed 6. Set aside.
Add zucchini, spring onions and garlic to TM bowl and chop for 15 seconds/Speed 7.
Scrape down bowl and ensure zucchini is coarsely chopped, chop again if necessary. Add to mince bowl.
Add fresh mint and coriander to the TM bowl. Chop for 3 sec/Speed 7.
Add meat and zucchini mixture back to bowl, along with egg, cumin, salt, black pepper and cayenne pepper. Mix Reverse/3 Min/Speed 1 or until combined.
Shape into small burgers (wet your hands under cold water, it will help!), making about 16. Refrigerate for about 10 minutes.
Preheat oven to 220C.
Heat some oil in a large frypan and sear the meatballs in batches over a medium heat on all sides.
Cook them for about 4 minutes, adding oil as needed, until golden brown.
Carefully transfer the seared meatballs into an oven tray and place in the oven for 5-7 minutes, or until just cooked through.
Serve warm or at room temperature, with the sauce spooned over on the side. - To make the sauce, place all ingredients into a small bowl and stir well until combined.
Set aside or chill until needed.
Turkey burgers
Sour cream and sumac sauce
Tip
This is an amazing recipe. I usually make it with the Baby spinach salad with dates and almonds - click link to see recipe in my blog. It is just an unbelievable combination of flavours. Love it! From the cookbook 'Jerusalem'.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thank you! I bought minced turkey for the recipe. Patties were delicious with the Sumac sauce. we made the recommended spinach salad with the dates and slivered almonds, but omitted the butter and pita. Yummm. Also included roast pumkin to round out the plate.
Definately will revisit this one