Mediterranean Turkey-Zucchini Burgers

Swapping beef for turkey will save you calories and fat. In this recipe, adapted from “Jerusalem: A Cookbook,” grated zucchini adds fiber and keeps these patties nice and juicy.

Fresh herbs, garlic, and a dose of cumin perk up the taste. Frying them in olive oil adds another layer of caramelized flavor, and a dollop of citrus-infused yogurt provides just the right tart, creamy contrast. Serves 4-6. – Susan Puckett

Lemony Yogurt Sauce

2/3 cup plain Greek yogurt

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

Salt and pepper

Burgers

1¾ cups lightly packed, coarsely grated zucchini (from 1 medium zucchini)

3 scallions, white and green parts, thinly sliced

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves and tender part of stems

1 to 2 teaspoons grated garlic (1 medium to large clove)

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon pepper

½ teaspoon cayenne

1 pound ground turkey

3 tablespoons extra-virgin olive oil (for frying)

Make the Sauce

Place everything in a small bowl and stir to blend. Season to taste with salt and pepper and refrigerate until ready to use.

Make the Burgers

1.) Place the grated zucchini, green onions, mint, cilantro, garlic, cumin, salt, pepper, and cayenne in a large bowl. Stir to combine.

2.) Add the turkey and mix with your hands until the zucchini mixture is well distributed throughout the turkey. Form into 3- to 4-inch-wide patties and place them on a baking sheet. (The patties will be quite wet.)

3.) Preheat the oven to 200 degrees.

4.) Heat the olive oil in a large frying pan on medium-high heat. When hot, lower the heat to medium.

5.) Working in batches, place half the patties in the pan and let them cook gently for about 5 minutes. Then flip the patties and cook about 5 minutes longer. The patties should feel more firm than soft when pressed and register 165 degrees on an instant-read thermometer.

6.) Serve with the lemony yogurt sauce.