Burgers & Kebabs Recipe
Posted on 30th of June, 2012 by Lévana
An all-time favorite among comfort foods. I make Burgers and Kebabs all the time, lean and healthy. No need for a recipe. Form patties about 1 inch thick with lean ground meat (turkey, beef, bison, lamb) or coarsely ground fresh tuna. Lamb burgers are my great favorite. Broil or grill the burgers 2 to 3 minutes, indoors or outdoors, and serve with sliced tomatoes, a good natural-brand ketchup, fried onions, with whole-grain hamburger buns. Gluten-free buns will do just as well, for all our GF friends. Limiting your bread intake? Burgers sans buns! Incidentally this is the way we ate burgers growing up, with condiments and a salad.
Sliders are nothing more than tiny burgers on tiny buns. If you like your burgers and sliders spicy the Moroccan/Sephardi (kebabs, Kefta), choose from your favorite seasonings and add to the meat before cooking: bottled hot sauce, cumin, oregano, chopped mint, chopped parsley, chopped cilantro, ground coriander, etc. Make the burgers smaller, shaped into patties or like sausages and cook only 1 to 2 minutes on each side. Serve them with Israeli salad, tehina sauce and hummus.
Guess what? I recently discovered that all burgers freeze very well, including fish-based ones, so no more worrying about all that good stuff going to waste (and no overeating at one seating). Go ahead and make a full size recipe, and freeze the uneaten portions. At serving time, simply bring those burgers to room temperature, or microwave them 1-2 minutes. Or just do as I do: dice the burgers cold in a salad, or in a sandwich, with a good sharp condiment like Dijon mustard or Sriracha sauce