Beef Kefta With Melon Slaw

Total Time:
44 min
Prep:
15 min
Inactive:
20 min
Cook:
9 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 1/2 cup lightly packed whole-wheat sourdough bread cubes
  • 1/4 cup walnuts
  • 2 medium red onions; 1 grated, 1 halved and thinly sliced
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons dried mint
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh dill
  • 1/2 cup fresh parsley
  • 1 1/2 pounds ground beef chuck
  • 1/2 firm ripe cantaloupe, cut into matchsticks
  • 1 tablespoon lemon juice
  • Extra-virgin olive oil, for brushing
Directions

Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 tablespoon dill and the parsley; pulse until smooth.

Knead the spice paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain.

Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl.

Preheat the grill to medium-high. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes. Serve with the melon slaw.

Photograph by Antonis Achilleos

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    This recipe is featured in:

    Healthy Grilling & Summer Recipes