Middle Eastern Burgers

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, to a traditional burger.

Author

Jill O'Brien

Ingredients

• ½ - cup Patagonia Provisions Kale & Kamut Grains or Bulgar Wheat, 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
• tzatziki sauce
• red onion, sliced thin
• cucumber, chopped
• tomatoes, chopped
• 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

Directions

1. In a food processor add the grains, onion, and seasonings, and mix.
2. Add the ground buffalo and continue to process, adding 2 tablespoons of oil as it is processing.
3. Add the fresh herbs and pulse process.
4. Remove the processing blade and scrape off the meat mixture. Oil your hands with the remaining oil and form the mixture into patties.
5. 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. Keep the burgers snugged up to the pan edges to also brown the sides.
6. Spread the inside of the pita pocket with tzatziki sauce and stuff the burger in the pocket. Serve with with thinly sliced red onion, cucumbers, and tomatoes. 
7. *Process the cucumber, in a food processor. Pour the cucumber mixture through a cheesecloth lined strainer to remove the excess water. Return the solid cumber back to the processor.
8. Add the dill, cilantro and garlic, and process until incorporated.
9. Transfer the cucumber mixture to a bowl, and add the yogurt and lemon juice, stirring to incorporate.
10. *Season to taste.