Good food, starts with good ingredients, and this recipe is loaded with goodness! A variation of my Kibbe-naye recipe, a Lebanese dish that is traditionally eaten raw, but it also makes a great burger! Accompany with tzatziki sauce, red onion, cucumber & tomato, for a fresh taste.
Ingredients: (makes 6 burgers)
½ - cup Patagonia Provisions Kale & Kamut Grains, cooked
1 - cup chopped onion
1 - teaspoon salt
2 - teaspoon black pepper
1 - teaspoon cumin
1 - teaspoon allspice
½ - teaspoon cinnamon
1 - pound Wild Idea Ground Buffalo
3 - tablespoons olive oil
2 - tablespoon fresh parsley or basil, chopped + additional sprigs for garnish
pita bread, halved for pockets
red onion, sliced thin
- In food processor add, grains onion and seasonings and mix.
- Add the ground buffalo and process, adding 2 tablespoons of oil as it is processing.
- Add the fresh herbs and pulse process.
- Remove mixture and oil your hands with the remaining oil and form the mixture into patties.
- In a heavy skillet over medium high heat, pan sear the burgers for a bout 3 minutes total, turning a couple of times during cooking.
- Spread the inside of the pocket with tzatziki sauce and stuff the burger in the pocket. Serve with with thinly sliced red onion, cucumbers, and tomatoes.
My version of this Middle Eastern dipping sauce. Adjust ingredients to your preference.
½ - cucumber, half peeled in stripes & chopped
2 – tablespoons fresh dill
½ - cup cilantro or parsley
1 or 2 – cloves garlic
1½ - cups whole fat yogurt
2 – tablespoons fresh lemon juice
*Process cucumber, dill, cilantro and garlic in a food processor. *Pour cucumber mixture through cheesecloth lined strainer to remove water. *Transfer solid cucumber mixture to a bowl and add yogurt and lemon juices and stir to incorporate. *Season to taste.
Bulgar wheat, could be substituted for the Patagonia Provisions Grains.