Recipe courtesy of Alex McCoy

Kofte Burger with Harissa and Yogurt

  • Level: Intermediate
  • Total: 50 min
  • Active: 45 min
  • Yield: 4 burgers
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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