Here’s the recipe from the book:
For the burgers, I used a giant yellow squash and needed only half of it to get two cups of grated squash. I used olive oil instead of sunflower oil for searing. For the sauce I used regular plain yogurt a no sour cream, but followed the rest of the ingredients as listed.
- Combine the ingredients for the sauce in a small bowl. Stir well and refrigerate.
- Preheat oven to 425 degrees. (NOTE: I finished these in the pan and never put them in the oven.)
- In a large bowl, combine all the ingredients for the meatballs except the oil
- Mix with your hands and then shape into 18 burgers. (Mine were a bit loose, and in the future I may try to squeeze a little moiseture out of the zucchini first. And yes, I know that is a wooden spoon, and not my hand.)
- Pour enough oil in a large frying pan to form a lawyer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed until golden brown. (I ended up cooking an additional 3 or four minutes on each side in the pan, and skipped the next step).
- Transfer the seared meatballs to a baking sheet lined with waxed paper in the oven for 5 to7 minutes, or until cooked through.
- Serve warm or at room temperature, with sauce spooned over or on the side.