Spiced Turkey Patties with Lemony Yogurt Sauce and Sumac-Roasted Veggies

If you love the crispy edges of a burger and the tender juiciness of meatballs, these spiced turkey patties are about to become your new favorite dinner. Made with ground turkey, scallions, garlic, Parmesan and a Tunisian-inspired spice blend, these patties are pan-seared until golden and crispy. Meanwhile, zucchini and red onion get roasted with tangy sumac for a bright, aromatic side.

Serve everything over fluffy Israeli couscous simmered with tomato and scallions, then drizzle with a zesty lemon-garlic yogurt sauce that ties the whole dish together. It’s a balanced, flavorful meal that comes together in under 40 minutes.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Halve and peel the red onion, then cut into 1/2-inch wedges. Trim and quarter the zucchini lengthwise, then cut into 1/2-inch pieces. Place both on the baking sheet, drizzle with 1 tsp oil, sprinkle with sumac, salt and pepper. Toss to coat and roast for 15-20 minutes until tender and lightly charred.
3. While veggies roast, bring a small pot of salted water to a boil. Add Israeli couscous and cook according to package directions (about 8-10 minutes). Drain and return to pot.
4. Meanwhile, finely chop the scallions (white and green parts separated). Mince the garlic. Zest and juice the lemon. Dice the tomato.
5. In a bowl, combine ground turkey, half the scallion greens, half the minced garlic, Parmesan, Tunisian spice blend, 1/2 tsp salt and a pinch of pepper. Mix gently and form into 4 equal patties (about 1/2-inch thick).
6. Heat 2 tsp oil in a large non-stick skillet over medium-high heat. Add patties and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and tent with foil.
7. In a small bowl, whisk together yogurt, remaining garlic, lemon juice (to taste) and a pinch of salt. Set aside.
8. To the pot of cooked couscous, add the diced tomato, remaining scallion whites and 1 tsp oil. Stir to combine. Season with salt and pepper.
9. Serve the patties over the couscous, alongside the roasted veggies. Drizzle with lemon-garlic yogurt sauce and garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute. Just ensure it’s cooked through to an internal temperature of 165°F.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo would work well. Adjust cooking time as needed.

Can I make the yogurt sauce ahead of time?

Absolutely! The sauce can be made up to 2 days in advance and stored in the refrigerator.