Submitted by Jonathan Shakhmoroff
An American take on a Persian meatball dish. Toppings and spices are from the Persian culture while contrast from various toppings brings out what you’re looking for in a good burger.
Heat oil over medium heat for 30 seconds. Add mint and turmeric and stir for 1 minute. Remove from fire.
Mix all ingredients, salt to taste.
Crush saffron with the back of a spoon, add to hot water and let steep for 5 minutes. Mix saffron water with all meat ingredients and mix thoroughly. Consistency should be pasty and somewhat elastic.
Heat up frying pan with oil and reduce heat to medium-low. Make burger patties 1/2-inch thick and size to buns. Note that meat mixture is sticky, and it’s recommended to oil hands to aide in forming the burger patties. Pan fry patties for 2-3 minutes per side.
Put mint oil on inside bun surfaces and toast in pan.
Bottom bun, burger, garlic mayo, radishes, mint oil, onions, few leaves of parsley, mint oil, top bun.