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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.
1/2 cup lean ground beef
1/4 cup + 2 tbsp chickpea powder
1/3 cup grated onion
3/4 tsp salt
3/4 tsp black pepper
1/2 tsp ground cardamom
1/4 tsp turmeric powder
1 egg
2 tsp canola oil
3 tbsp hot water
Small pinch of saffron (5-6 strands)
3 tbsp mayonnaise
1 clove of garlic, grated
2 tsp lemon juice
Pinch of salt
1 tbsp dried mint
1/8 tsp turmeric powder
3 tbsp olive oil
1 red onion, sliced
4 radishes, sliced into rounds
2-3 sprigs of parsley, de-stemmed
3 burger buns
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.
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