Name: Chicken Zucchini Burgers with Sumac Sauce and Pickled Onions
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 pound ground chicken; 2 cups grated zucchini; 3 scallions, sliced thinly; 1 egg; 4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; oil, to grease the grill; 2/3 cup Gefen Mayonnaise; 1/2 cup pareve sour cream, such as Tofutti; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1 clove garlic, chopped or 1 cube Gefen Frozen Garlic; 1 and 1/2 tablespoons Gefen Olive Oil; 1 tablespoon Pereg Sumac; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 cup distilled white vinegar; 1/2 cup water; 2 tablespoons sugar; 2 small red onions, thinly sliced

Chicken Zucchini Burgers with Sumac Sauce and Pickled Onions

The original recipe and inspiration for these amazing burgers is from Yotam Ottolenghi, the author of the Jerusalem and Plenty cookbooks who helped bring Israeli cooking to the forefront of international cuisine. Yotam’s version uses ground turkey and a few other cooking techniques. I’ve changed it up a bit, simplifying the method and swapping the turkey for ground chicken. I also added pickled onions for a sweet, tangy, crisp finishing touch. These light burgers are gluten-free and easy to prep ahead. I serve them on big leaves of butter lettuce or toasted homemade sourdough.

Ingredients

Chicken Burgers

1 pound ground chicken
2 cups grated zucchini
3 scallions, sliced thinly
1 egg
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
oil, to grease the grill

Sumac Sauce

2/3 cup Gefen Mayonnaise
1/2 cup pareve sour cream, such as Tofutti
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
1 and 1/2 tablespoons Gefen Olive Oil
1 tablespoon Pereg Sumac
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Pickled Onions

1/2 cup distilled white vinegar
1/2 cup water
2 tablespoons sugar
1/2 teaspoon kosher salt
2 small red onions, thinly sliced

Directions

In a large bowl, use your hands to mix together the chicken, zucchini, scallions, egg, garlic, mint, cilantro, cumin, salt, and pepper. Shape into 15–18 small burgers or eight larger burgers.
Preheat a gas grill (or grill pan) to high heat and grease the grates with oil. When the grill reaches 375 degrees Fahrenheit–450 degrees Fahrenheit, reduce the burners to low heat.
Place burgers on the grill and cook for about four minutes. Flip and cook on the second side until they reach an internal temperature of 160 degrees Fahrenheit. Set aside.

In a small bowl, whisk together the mayonnaise, sour cream, lemon zest, lemon juice, garlic, olive oil, sumac, salt, and pepper. Store in the fridge until ready to use, up to two days.

In a small saucepan over medium-high heat, stir together the vinegar, water, sugar, and salt.

Bring to a simmer.
Add the onions to a glass container and pour the liquid over them. Set aside to cool completely, then store in the refrigerator until ready to use, up to one week.

Serve the burgers warm or at room temperature with sumac sauce and pickled onions.

Description:
Photography and Styling by Chay Berger

Chicken Zucchini Burgers with Sumac Sauce and Pickled Onions

Elizabeth Kurtz

Whisk by Ami Magazine

Recipe Description:

Ingredients

Chicken Burgers

1 pound ground chicken
2 cups grated zucchini
3 scallions, sliced thinly
1 egg
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
oil, to grease the grill

Sumac Sauce

2/3 cup Gefen Mayonnaise
1/2 cup pareve sour cream, such as Tofutti
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
1 and 1/2 tablespoons Gefen Olive Oil
1 tablespoon Pereg Sumac
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Pickled Onions

1/2 cup distilled white vinegar
1/2 cup water
2 tablespoons sugar
1/2 teaspoon kosher salt
2 small red onions, thinly sliced

Directions

Step 1 - Prepare the Burgers

In a large bowl, use your hands to mix together the chicken, zucchini, scallions, egg, garlic, mint, cilantro, cumin, salt, and pepper. Shape into 15–18 small burgers or eight larger burgers.
Preheat a gas grill (or grill pan) to high heat and grease the grates with oil. When the grill reaches 375 degrees Fahrenheit–450 degrees Fahrenheit, reduce the burners to low heat.
Place burgers on the grill and cook for about four minutes. Flip and cook on the second side until they reach an internal temperature of 160 degrees Fahrenheit. Set aside.

Step 2 - Prepare the Sumac Sauce

In a small bowl, whisk together the mayonnaise, sour cream, lemon zest, lemon juice, garlic, olive oil, sumac, salt, and pepper. Store in the fridge until ready to use, up to two days.

Step 3 - Prepare the Pickled Onions

In a small saucepan over medium-high heat, stir together the vinegar, water, sugar, and salt.

Bring to a simmer.
Add the onions to a glass container and pour the liquid over them. Set aside to cool completely, then store in the refrigerator until ready to use, up to one week.

Step 4 - To Serve

Serve the burgers warm or at room temperature with sumac sauce and pickled onions.

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Chicken Zucchini Burgers with Sumac Sauce and Pickled Onions

Directions

Prepare the Burgers

Prepare the Sumac Sauce

Prepare the Pickled Onions

To Serve

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