Middle Eastern Turmeric Burgers
Ingredients:
For the burger:
-
1 lb 80/20 Mill Street ground beef – SGC# 215000
-
1/4 cup fresh cilantro, finely minced – SGC# 193201
-
2 tbsp onion, very finely minced – SGC# 191966
-
1 large egg – SGC# 193029
-
1 1/2 tsp cumin – SGC# 170266
-
1/4 tsp garlic powder – SGC# 170424
-
1/4 tsp cayenne pepper – SGC# 171439
-
1/4 tsp smoked paprika – SGC# 170406
-
1/4 tsp turmeric – SGC# 170530
-
1/2 tsp salt – SGC# 052100
-
1/2 tsp black pepper – SGC# 169540
-
Olive oil – SGC# 053059
For the Sriracha Mayo Sauce (optional):
-
1/3 cup mayonnaise – SGC# 123528
-
2 tsp sriracha sauce – SGC# 487030
-
DIRECTIONS:
-
Place ground beef in a medium mixing bowl. Add the parsley or cilantro, onion, egg, cumin, garlic powder, cayenne pepper, smoked paprika, and turmeric. Cayenne is very spicy - the amount here will give the burgers a slight kick, but won't add a lot of heat. If spice sensitive, adjust to taste. Add salt and pepper to taste - I usually add about 1/2 tsp each of salt and black pepper.
-
Stir all ingredients with a fork and/or clean hands until the spices and herbs are well blended with the meat.
-
Gather the meat mixture in 1/4 cupfuls and make small thick patties (they will shrink up during cooking).
-
Cook the patties. If grilling, grease the preheated grill before you start cooking. Grill for 15-20 minutes until cooked through to desired doneness. Cooking times may vary by grill type. Brush the burgers with olive oil periodically as they grill to keep them nice and moist.
-
If you prefer not to grill the burgers, you can cook them in a skillet using 1/4 cup of olive oil. Heat the oil over medium heat. Fry the burgers for 10-15 minutes, flipping occasionally, until cooked through to desired doneness.
