Burgers & Kebabs
Posted on 30th of June, 2012 by Lévana
An all-time favorite among comfort foods. I make them 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. Broil or grill 2 to 3 minutes, indoors or outdoors, and serve with sliced tomatoes, a good natural-brand ketchup, with whole-grain hamburger buns. Gluten-free buns will do just as well, for all our GF friends.
If you like your burgers spicy (kebabs), 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 and cook only 1 to 2 minutes on each side, and serve them with Israeli salad and hummus.
Guess what? I recently discovered that all burgers freeze 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 them cold in a salad, or in a sandwich.