Keto Turkey and Zucchini Sliders with Green Onion and Cumin

  • Ingredients
    1 lb/ 500 grams ground turkey
  • 1 large zucchini, coarsely grated (about 2 cups)
  • 3 green onions, thinly sliced
  • ½ cup ground chia seed meal
  • 2 tbsp chopped mint
  • 2 tbsp chopped cilantro
  • 2 cloves garlic, crushed 2 tsp ground cumin
  • 1 tsp sea salt ½ tsp freshly ground black pepper
  • 6 ½ tbsp oil for searing, consider coconut, avocado, duck fat, ghee

Option

If you have completed two months of gut repair or are using small amounts of dried fruit, you can add ½ cup of currents to the turkey burgers

Option (not gut repair friendly)

After 2 months of gut repair or if you are not being strict, you can add ½ tsp cayenne pepper

Sumac Sauce Ingredients

  • 1 cup coconut yogurt-plain
  • 1 tsp lemon zest
  • 1-2 tbsp freshly squeezed lemon juice
  • 1 small clove garlic, crushed
  • 2 tbsp olive oil 1 tbsp sumac (I found it at Whole Foods or on line)
  • ½ tsp sea salt
  • ¼ tsp freshly ground pepper

Preparation
1. First make the Sumac sauce by placing all ingredients in a small bowl. Stir well and chill.

2. Preheat oven to 425 degrees Fahrenheit

3. In a large bowl, combine all the ingredients for the meat balls expect the oil for searing

4. Mix with your hands and shape into 18 small burgers, each weighing about 1 ½ oz

5. Pour enough oil into a large frying pan to form a layer about 1/16 inch on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch about 4 minutes, adding oil as needed, until they are golden brown.

6. Carefully transfer the meatballs to a baking sheet or into a pyrex dish. Bake until just cooked through.

7. Serve warm or room temperature, with the Sumac sauce spooned over them or on the side

Bon Appetit!

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