Alex's book of recipes

Turkey and courgette burgers

Simple and portable turkey burgers, with spring onion and cumin.


500g minced turkey breast

1 large courgette, coarsely grated (about 200g)

4 spring onions (about 40g)

1 medium egg

2 tbsp chopped mint

2 tbsp chopped coriander

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp salt

½ tsp ground black pepper

1 tsp aleppo pepper

sunflower oil (for searing)


Preheat oven to 220°C / 200°C Fan. Mix all the ingredients (apart from the sunflower oil) in a large bowl.

Once evenly mixed, shape into burgers, about 45g each and about 18. Pour sunflower oil into a large frying pan to form a thin layer on the bottom. Prepare a baking sheet with parchment paper. Sear at medium heat in batches until browned on all sides, and transfer to prepared sheet. Bake in the oven for 5-7 minutes, or until just cooked through.


Serve with soured cream and sumac sauce.

The mix is pretty soft when uncooked, but it firms up nicely once fried.

recipe from: 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi