These burgers are a riff on the popular Middle Eastern skewered meat, Kofta, which you may often see in the form of a kabob. The spiced beef paired with the mint and cucumber yogurt is awesome! Serve with whole wheat naan and a quick slaw for a super healthy dinner! Another creative meal thanks to the wonderful ingredients from our Fresh Fork Market share!
The following serves 2 with leftovers (adapted from eat. live. travel. write):
- ½ cup fresh cilantro, finely chopped
- 3 green onions, finely chopped
- 1 lb organic ground beef
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 egg
- ½ cup panko breadcrumbs
- Salt and pepper
- 1/2 cup plain Greek yogurt
- 1 Tbsp fresh mint, finely chopped
- 1 small cucumber, peeled, shredded and liquid squeezed out through a paper towel
- 1 small carrot, julienned
- 1 small beet, julienned
- ½ cup julienned cabbage
- ½ red onion, julienned
- 1 Tbsp olive oil
- Zest and juice of 1 lemon
- Whole wheat naan, sliced
In a large bowl, combine the cilantro, green onions, beef, ground coriander, cumin, paprika, egg and breadcrumbs. Season with salt and pepper to taste. Mix with your hands until all ingredients are combined, but don’t over mix. Form between 2 and 4 round burger patties (depends how big you want the patties). Using your thumb, press an indent into the center of each patty. Cover with plastic wrap and store in the fridge until ready to grill.
For the slaw, combine half the cucumber, the carrots, beets, cabbage and red onion in a medium bowl. Add the olive oil, lemon zest and juice. Stir to combine and store covered in the fridge. Before serving, season with salt and pepper to taste.
Preheat grill to medium-high. Grill the burgers to your desired temperature. Grill the naan until warmed through and just beginning to char. Remove burgers from the grill and let rest. Remove naan.
Combine the yogurt, mint and the remaining cucumber. Season with salt and pepper to taste. Store covered in the fridge until ready to serve.