Kefta Burgers
Although I found this recipe in a Food Network magazine, the flavor is spot-on for the Kafta burgers served at our favorite Lebanese restaurant. I get the impression that the Kefta spelling is Moroccan and the Kafta spelling is Lebanese. I made these for a Middle Eastern-ish theme night at our home. They were a big hit!. Hint: best grilled and served with pita instead of hamburger buns, and tsaziki sauce instead of ketchup (I know, that's Greek, but it still compliments it so well). We enjoyed this meal with a salad of kalamata olives, tomatoes, feta and cucumber with a little oregano and some olive oil (optional splash of lemon juice but not too much if you like), tabouli, roasted red-pepper hummus with plain baked pita chips, and couscous pilaf. It was a healthy feast!
INGREDIENTS
Nutrition- 1⁄2cup lightly packed whole wheat sourdough bread, cubed
- 1⁄4cup walnuts
- 1
- 1teaspoon paprika
- 1⁄2teaspoon ground cinnamon
- 1 1⁄2teaspoons dried mint
- 1⁄2teaspoon ground cumin
- 1⁄4
- 1 1⁄2teaspoons kosher salt
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2
- 1tablespoon fresh dill
- 1 1⁄2lbs ground chuck
-
DIRECTIONS
- Soak the cubed bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, paprika, cinnamon, mint, cumin, cayenne, salt and black pepper. Add the dill and parsley; pulse again until smooth.
- In a bowl, knead the paste and beef together. Form into 8 patties. Refrigerate for 10 minutes.
- Preheat grill to medium-high. Brush the patties with the olive oil. Grill 5 minutes first side, flip and finish cooking about 4 more minutes, or until the patties are cooked but not dried out.