• 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


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


  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!