Ok, so this is one of my odd idiosyncrasies; I don’t like skewers. They are a pain to remember to soak ahead of time, I constantly stab myself with them in the back of the drawer, and they are very UN-ladylike to eat off of. With that being said, I LOVE kabob-style meat. It’s char flavor, lean protein supply, and countless flavor possibilities makes it an outdoor cook’s blank canvas.
This burger is a spin on an Israeli flavored beef kabob, made a bit leaner by using ground round, which is typically 85 to 90 percent lean / 10 to 15 percent fat. In an effort to be more health conscious, we have a tendency to cut out all red meat. It’s important for women especially, to eat red meat once or twice a week, for reasons we all probably know (our monthly curse). Not only is LEAN beef a good source of iron, but also B-12 which is good for our energy and mood. (You can always try this out with a ground lamb, but it will be fattier on the grill, so watch the flame and keep your eyebrows!)
Skip the fatty, and in my mind disgusting, mayonnaise and slather this burger with protein and fiber rich Hummus. My recipe for Lebanese Hummus is so simple! Serve alongside of nice salad, grilled veggies, or my Israeli Flavored Bulgar Salad.
Middle Eastern Style Burgers, 4 Servings
Ingredients:1lb ground Beef, Round or Sirloin 1/2 cup Red Onion, finely minced 3 tsp Fresh Mint, finely chopped 1 tsp Cinnamon 1/2 tsp Allspice 1/2 tsp Cardamom 1/2 tsp Cumin 1/4 tsp Ground Red pepper 1/2 tsp salt 4 Sturdy Burger buns, try using small Kaiser rolls or hearty dinner rolls 4 thin slices of Feta Cheese 1/4 cup Red Onion, thinly sliced 1 Medium Tomato 8 Fresh Mint Leaves, whole Hummus, recipe here
1. Using clean hands, combine ground beef and next 8 ingredients (through salt). Form into 4 patties, making the center of the patty thinner than the outside. (It makes for more even cooking.) Chill for 20 minutes.
2. While Patties are chilling, make Hummus. Recipe here. Set aside.
3. Grill patties over hot BBQ for 4 minutes. Turn over and cook a few minutes to desired doneness. DO NOT PRESS DOWN ON THE PATTIES or touch them, other than to flip them over.
4. Remove from grill and allow to rest on a plate covered loosely with foil for 8-10 minutes. This allows the juices to redistribute through the patty.
1. Lay thinly sliced feta on bottom bun, and lay patty over that. Smother with Hummus, and top with Red Onion, Tomato, and Mint Leaves.
Serve with a side of nice salad, grilled veggies, or this Israeli Flavored Bulgar Salad.