KAMIKAZE BURGERS
Fantastic fusion style burgers with a real zing! Season with hot pepper sauce for an even stronger kick!
Provided by Jethro Beltran
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
- Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.
Nutrition Facts : Calories 604 calories, Carbohydrate 32.5 g, Cholesterol 114.1 mg, Fat 36 g, Fiber 1.1 g, Protein 33.6 g, SaturatedFat 13.5 g, Sodium 845.8 mg, Sugar 3.4 g
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
Steps:
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
DIY KOFTA BURGERS
With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van
Provided by Good Food team
Time 50m
Number Of Ingredients 11
Steps:
- Tip the mince into a large bowl (use a clean washing-up bowl if you don't have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.
- To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Protein 26 grams protein, Sodium 0.37 milligram of sodium
BULGARIAN BURGERS (KUFTEH)
aka kafta, kofta, koefta. Served on crusty rolls or country-style bread and reportedly a popular snack in Bulgaria. Not to be confused with Arab kufteh which is grilled ground lamb kebabs or meatballs. Source: Steven Raichlen.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to high.
- Combine all the ingredients in a bowl; stir to mix with a wooden spoon (test the mixture for seasoning by sauteing a teaspoon of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cumin to the remaining mixture; should be highly seasoned).
- Divide the meat into 4 equal parts; lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about ¾ inches thick.
- When ready to cook, oil the grill grate; arrange burgers on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked through, about 4 minutes per side.
- Serve immediately.
Nutrition Facts : Calories 240.9, Fat 16, SaturatedFat 6.1, Cholesterol 87.5, Sodium 662.5, Carbohydrate 2.1, Fiber 0.5, Sugar 0.8, Protein 20.9
BULGARIAN BURGERS / KUFTEH
Number Of Ingredients 7
Steps:
- 1. Preheat the grill to high.2. Combine all the ingredients in a mixing bowl and stir to mix with a wooden spoon. To test the mixture for seasoning, sauté a teaspoon of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cumin to the remaining mixture as necessary the mixture should be highly seasoned.3. Divide the meat into 4 equal portions. Lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about 3/4 inch thick (see Note).4. When ready to cook, oil the grill grate. Arrange the burgers on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked through, about 4 minutes per side. Serve immediately.Serves 4Note: If not planning to cook immediately, place on a large plate, cover loosely with plastic wrap, and refrigerate.
Nutrition Facts : Nutritional Facts Serves
BALKAN BURGERS
Called pljeskavica, pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany, Chicago as well as Queens.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, burgers, main course
Time 30m
Yield 6 burgers
Number Of Ingredients 10
Steps:
- In a large bowl, place meats, 1/2 cup chopped onions, salt, pepper and sparkling water. Using your hands, lightly combine ingredients. Cover and refrigerate at least 3 hours or overnight.
- Divide mixture into six equal balls. Place one ball between two sheets of plastic wrap and use the heel of your hand to pound it to a thin patty, about 1/4-inch thick and 6 inches in diameter. Repeat with remaining meat; refrigerate patties about 1 hour.
- Heat a grill or heavy skillet to very hot. Cook patties, turning often, until well browned on both sides, about 5 minutes total. Cut pita breads in half horizontally, and serve burgers between pieces of pita. Sprinkle with onions and spread with kajmak and ajvar as desired.
PRINCESSES (BULGARIAN GROUND MEAT SANDWICHES)
This is an extremely popular snack food here. Lately it is becoming less popular in cafeterias but it is still a favorite at almost any home. Feel free to alter the condiments but keep the pepper, the onions and the cumin. You could also grate some cheese on top, or add it to the meat mixture.
Provided by Nelka
Categories Lunch/Snacks
Time 20m
Yield 10 sandwiches
Number Of Ingredients 10
Steps:
- Combine ground beef, egg, onion, thyme, black pepper, cumin, coriander, and ginger in a bowl; knead well.
- Mixture should be soft enough to spread. If it is not, add an extra egg. In this recipe too soft is better than too thick.
- Spread the mixture over the bread slices.
- Place in an oven at medium to high heat.
- Bake for 5 to 10 minutes or until meat is golden and cooked through.
Nutrition Facts : Calories 176.8, Fat 8.1, SaturatedFat 3, Cholesterol 49.4, Sodium 165.5, Carbohydrate 14, Fiber 0.9, Sugar 1.6, Protein 11.1
RED LENTIL AND BULGUR KUFTEH
I adapted this from an Armenian recipe that I found on the back of my packet of red lentils. Kufteh (Persian), köfte (Turkish), and kibbeh (Arabic) are round walnut size patties usually made from pounded meat (the word means "pounded") but sometimes made with fish or vegetable pulp, mixed with fine bulgur, herbs, and spices. Serve this vegetarian version as an appetizer or a side dish.
Provided by Martha Rose Shulman
Time 1h30m
Yield about 30 kufteh, serving 6 to 8 as an hors d'oeuvre.
Number Of Ingredients 10
Steps:
- Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
- Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 1 gram
BULGARIAN BURGERS / KUFTEH
Number Of Ingredients 7
Steps:
- 1. Preheat the grill to high.2. Combine all the ingredients in a mixing bowl and stir to mix with a wooden spoon. To test the mixture for seasoning, sauté a teaspoon of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cumin to the remaining mixture as necessary the mixture should be highly seasoned.3. Divide the meat into 4 equal portions. Lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about 3/4 inch thick (see Note).4. When ready to cook, oil the grill grate. Arrange the burgers on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked through, about 4 minutes per side. Serve immediately.Serves 4Note: If not planning to cook immediately, place on a large plate, cover loosely with plastic wrap, and refrigerate.
Nutrition Facts : Nutritional Facts Serves
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