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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.

Kate Washington
This Story Originally Appeared On sunset.com

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Annabelle Breakey Styling: Jeffrey Larsen

Recipe Summary

total:
40 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a gas or charcoal grill to medium-high (400°), or heat a stovetop grill pan over medium-high heat.

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  • 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.

  • Add ground beef. With your hands, gently mix.

  • 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.

  • 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).

Nutrition Facts

317 calories; calories from fat 42%; protein 24g; fat 15g; saturated fat 5.3g; carbohydrates 20g; fiber 1.4g; sodium 603mg; cholesterol 70mg.
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