Recently I've added some kabobs to the cooking rotation. Kofte recipes I've looked at range from just a few ingredients to ridiculously long lists of spices. The one I've have settled with is pretty simple, but has good flavor and has a Mediterranean taste to it. I thought it would be interesting to try it with burgers.
On the plate from the bottom right counterclockwise: grated ginger for some heat, ground coriander and cumin for savory taste, ground cinnamon for a little more heat, grated onion - well, to be onion, and grated garlic.
Garlic don't need no reason!
No chile, because I am married, and I didn't put all that cinnamon in - maybe a half teaspoon is what I actually used. In the bowl is a pound of ground lamb and a pound of 80/20 chuck. The little jar is mild harissa, I used probably three tablespoons. This all turned into six burgers.
26 with the Slow N Sear XL, Baking Steel positioned over the coals, burgers on. Dog optional.
Burgers flipped. Broke the one in the middle - they are really tender after mixing in onion and harissa.
Plated with buns, mayo, red onion, and a hunk of feta cheese. Farro salad on the side.
Topic: Burger Throwdown - Kofte Burgers (Read 1461 times)