Kofte Burger with Harissa and Yogurt
- Level: Intermediate
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 520
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 31
- Cholesterol
- 90
- Sodium
- 820
- Total: 50 min
- Active: 45 min
Ingredients
Kofte Burger
1 pound 80/20 ground beef
1/2 large yellow onion, small-diced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon sumac
1/2 tablespoon cayenne
Salt and pepper
Yogurt Sauce
1 cup Greek yogurt
Zest and Juice of 1 small lemon
1 tablespoon finely chopped garlic
1/2 tablespoon ground cumin
1/2 bunch cilantro, finely chopped
1/2 bunch dill, finely chopped
1/2 bunch mint, finely chopped
1 seedless cucumber, diced
Salt and pepper
Assembly
4 burger buns
Harissa, for spreading
Small handful arugula
4 sprigs flat-leaf parsley
Directions
- For the kofte burger: With your hands, mix together the ground beef, onion, coriander, cumin, sumac, cayenne and some salt and pepper in large bowl. Divide the mixture into four 4-inch patties.
- For the yogurt sauce: Mix the Greek yogurt, lemon zest and juice, garlic, cumin, cilantro, dill, mint and cucumber in a large bowl. Season to taste with salt and pepper.
- Cook burgers on a grill or in a skillet (recommended) to the desired doneness. Salt and pepper the burgers liberally and let rest for 5 minutes to ensure a juicy patty.
- Split the burger buns and spread about 1 teaspoon harissa each of the cut-sides. Layer with a burger, arugula and parsley. Top with some yogurt sauce and chow down!
Cook’s Note
Let burger rest for at least 5 minutes off heat after cooking to ensure a juicy patty.