Photo: Annabelle Breakey Styling: Jeffrey Larsen
Middle Eastern kofta kebabs (spiced ground lamb or beef shaped around skewers) are delicious, but a bit of a project. Here, a similar spice blend flavors a weeknight-friendly burger.
How to Make It
Step 1
Heat a gas or charcoal grill to medium-high (400°), or heat a stovetop grill pan over medium-high heat.
Step 2
Mince garlic with salt, then smash with the flat side of the knife into a paste. Scrape into a large bowl and stir in ginger, onion, cayenne, coriander, cumin, allspice, pepper, and parsley until thoroughly combined.
Step 3
Add ground beef. With your hands, gently mix.
Step 4
Shape mixture into 6 oblong patties that will each fit in a pita half, making patties about 3/4 in. thick. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill patties until well browned and just pink inside, 4 to 5 minutes per side.
Step 5
Cut pita breads in half crosswise. Gently loosen the halves to form pockets. Brush each with oil and add to grill. Toast pita until pale golden and crisp, 1 to 2 minutes. Spread inside of each pocket with 1 to 2 tbsp. tzatziki. Tuck burger inside, followed by cucumber, tomato, lettuce, and mint leaves.
Chef's Notes
Wine pairing: Lasseter Family 2012 "Chemin de Fer" (Sonoma Valley; $56).
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