Turkish Sumac Burger with Cacik

Serves 4

| Prep Time: 30 mins

| Cook Time: 10 mins

| Total Time: 40 mins

You may need: Dried Garlic Powder

Discover The Recipe

Let us introduce you to not one, but three Turkish-inspired foods in this Turkish Sumac Burger with Cacik recipe. Juicy burgers are seasoned with our Piquant Post Nutty Sumac spice, a proprietary blend that showcases the flavors of the Eastern Mediterranean. Sumac is made from the tart berries of a bush native to the Mediterranean that is popular in Middle Eastern recipes. They are dried and crushed to produce a crimson powder that provides a lovely tanginess similar to lemon, but with a fruitier flair and an overall sweet-sour profile. Our Nutty Sumac spice blend combines the tangy flavors of sumac with the earthy, nutty notes of cumin and sesame, and marries them together with the mild, fruity heat of Syrian Aleppo chili peppers. 

The grilled burgers are topped with marinated red onion and creamy Cacik dip or sauce, a staple dish served with many Turkish foods, instead of mayo. Creamy yogurt is seasoned with garlic, cucumber, dill, and salt. It is the perfect accompaniment to the rich burgers and tangy onions. Use cacik as a salad dressing or vegetable dip as well. Nutty Sumac works great with grilled meats, savory foods, stews, and anywhere you enjoy a tangy dressing.


  • Turkish Pickled Red Onions:

  • 1 red onion, sliced

  • ½ tsp Piquant Post Nutty Sumac spice

  • 1/2 Tbsp fresh lemon juice

  • ¼ tsp salt

  • ¼ cup parsley, chopped

  • 1 Tbsp olive oil

  • Turkish Cacik (Cucumber Garlic Yogurt Sauce):

  • 1 cup plain greek yogurt

  • 1 cucumber, grated

  • 1 garlic clove, minced

  • ½ tsp salt

  • 2 tsp dill (optional)

  • Sumac Burgers:

  • 1 onion, quartered

  • 2 cloves garlic

  • 1 handful parsley

  • 1 Tbsp Piquant Post Nutty Sumac spice

  • ½ tsp salt

  • 1 lb ground beef or lamb (or mix beef and lamb 50/50)

  • 1 egg

  • For Serving:

  • 4 hamburger buns

  • 4 fresh tomatoes (optional)

  • Romaine or greens (optional)


If you are using a grill, rough cook times are as follows. For rare burgers, cook for 4 minutes total (125°F). For medium-rare burgers, cook for 5 minutes total (135°F).  For medium burgers, cook for 6 to 7 minutes total (145°F). For well-done burgers, cook for 8 to 9 minutes total (160 °F)

If weather does not permit using a grill, you can cook on a cast iron skillet (about 3 minutes/side), or bake in the oven at 350 degrees for about 20 minutes.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.


To make the Turkish Pickled Red Onions, combine the red onion, Piquant Post Nutty Sumac, lemon juice, salt, parsley and olive oil in a medium bowl and toss well. Let the onions marinate while you make the rest of the meal.

To make the Cacik, combine the yogurt, cucumber, garlic, salt, and dill in a medium bowl and stir well.

Next, make the burgers. In a food processor, pulse onion, garlic and parsley until finely chopped. In a large mixing bowl, combine ground beef (or lamb), onion mixture, Piquant Post Nutty Sumac, salt and egg. Mix to combine well. Form into 4 patties.

Heat the grill to high heat. Grill patties 3-5 minutes a side, or until desired doneness. Serve with buns, tomatoes, greens, Turkish Pickled onions and cacik as a spread.

Alternatives & Substitutions

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