Having a hard time getting your kids to eat zucchini? Such a shame since it’s cheap, available all year round and can be eaten raw, steamed, sautéed or grated and integrated (or hidden) into a recipe like these Super Juicy Turkey Sliders.
Here is a recipe I adapted that my kids love from Ottolenghi and Tamimi’s Jerusalem cookbook. I just love its nutty, earthy, citrusy tones and how it pairs perfectly with cumin and fresh cilantro.
This is an ideal healthy protein-packed snack or main that can be eaten warm or cold.
The lack of breadcrumbs makes it also ideal for any Paleo eaters out there.
ZERO WASTE TIP: Using recycled lids from jars.
No portioner? Use an appropriate-sized lid from a jar to help form patties of equal size.
Super Juicy Turkey Sliders
- 1 egg lightly beaten
- 1 clove garlic finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne
- 1 tsp salt
- pepper to taste
- 3 green onions finely chopped
- 1 cup coarsely grated zucchini
- 2 Tbsp chopped cilantro
- 1 lb. (450g) ground turkey
- 2-4 Tbsp neutral flavored oil
- slider buns, pita, or lettuce cups
- Preheat oven to 425°F (220°C) and line a baking sheet.
- In a large bowl, lightly beat the egg with a fork. Stir in the garlic, spices, salt and pepper. Stir in green onions, zucchini and cilantro.
- Add ground turkey and mix by hand until meat binds with all other ingredients. All this can be done ahead of time and cooked when needed, just cover with plastic wrap and transfer to the fridge.
- Portion slider mix into equal-sized balls, about 2 Tbsp(30 mL) each, and place on another plate or baking sheet. Flatten each slightly to form mini patties.
- Preheat a large cast-iron or sauté pan over medium-high heat. Add in 1 Tbsp (15 mL) oil and sear sliders on both sides, about 3 minutes per side. Do not over-crowd pan; this can be done in batches, adding more oil as needed. Transfer to a lined baking sheet and place in the oven for 5 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve warm or cold, with buns and condiments of choice.
- Ground meat should always be kept cold until ready to cook. This way you will get a better sear and it prevents overcooking the meat inside.
- Use gentle hands; overpacking the meat when forming patties yields tough, dense burgers.
- Fat equals flavour, so you don’t need to buy the extra lean ground meats. It has been drilled into our heads that leaner is better—buy lower fat this and that—but when it comes to making burgers, the fat is what is going to keep them juicy. Quality is better than quantity. Isn’t it better to eat smaller portions of yummy food than large portions of food with no flavour?