Kofte Burger With Harissa And Yogurt Food

KOFTE BURGER WITH HARISSA AND YOGURT

Steps:

• 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!

LAMB KOFTA BURGER

Steps:

• For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water. Cover and reserve in the refrigerator.
• For the pickled turnips: In a small saucepan over medium-high heat, combine 1 1/2 cups water with the cider vinegar, brown sugar, salt, bay leaves, garlic, beets and turnips. Bring to a quick boil to dissolve the sugar. Set aside to cool, then refrigerate until ready to serve. Serve the turnips only; discard the beets, bay leaves and pickling brine.
• For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes. Add the parsley and mix well. Set aside in a small bowl.
• For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat.
• In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to overmix. Divide into six equal portions and shape into a round, tight patties, about 4 inches wide.
• Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside.
• Brush the cut sides of the brioche buns lightly with garlic butter and toast on the grill until golden and crisp, 5 to 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds.
• To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion. Cover with the top buns and serve immediately.

BAKED TURKEY BURGERS WITH HARISSA YOGURT SAUCE

Steps:

• Prepare the burgers: Line a baking sheet with aluminum foil or coat with cooking spray.
• Combine the turkey, harissa, onion, garlic, herbs, panko, egg in a medium bowl. Season with salt and pepper and mix with your hands (avoid over mixing!) Form into 3 or 4 patties and place on the prepared baking sheet. Refrigerate for at least 20 minutes.
• Preheat the oven to 375 degrees F.
• Bake the burgers, flipping once halfway through, until the internal temperature of a burger reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, make the harissa yogurt sauce: Combine all the ingredients in a small bowl and stir. Refrigerate until ready to use.
• Spread some of the sauce on the buns, then fill with the turkey patties, baby spinach and red onions.

HARISSA TURKEY BURGERS

Steps:

• Cook the grains according to pack instructions. Leave to cool, then tip into a bowl and use your hands to mix in the turkey, garlic, coriander, harissa and parsley. Shape into four patties. Cover and chill.
• To make the sauce, coarsely grate the courgette, discarding the seeds, then wrap in a clean cloth and squeeze out any liquid. Put in a bowl and mix with the dill, yogurt, 2 tbsp water and the mayonnaise.
• Put the peppers on the barbecue and cook for 10-15 mins or until blistered and starting to char. Or, heat a grill to its highest setting and grill for 15-20 mins, turning halfway. Leave to cool a little, then peel and cut into strips.
• Toss the rocket with half the oil and lemon juice.
• Brush the burgers with the remaining oil and cook for 6 mins each side. Alternatively, heat the oil in a frying pan over a medium heat and fry for 6 mins each side. Serve with the sauce, peppers, beetroot, buns and salad so everyone can assemble their own burger.

LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA

Steps:

• For yogurt sauce:
• Stir all ingredients in medium bowl to blend. Cover and chill.
• For Köfte:
• Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
• Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
• Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes.
• Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
• Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
• For muhammara:
• Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
• Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
• Available at some supermarkets, natural foods stores, and Middle Eastern markets.
• ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.