RECIPES: Recipe Details

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Spicy Kafta burgers with grilled Zucchini, onions, tomatoes and garlic sauce

Searching for something out of the ordinary.

Ingredients 

Slaw:

2 cups shredded cabbage

1 cup diced fresh peach

¼ cup canned beets, drained and diced

¼ cup pitted black olives, drained and diced

1 12 oz can Coca Cola

1/2 cup real mayonnaise

2 tablespoons spicy brown mustard

1/2 cup sweet home style relish

Sauce:

2 med cloves garlic, peeled, pounded

A pinch of salt

8 oz package cream cheese, softened

1/2 cup dairy sour cream

1 tablespoon olive oil

1 tablespoon Prepared horseradish

2 tablespoons fresh basil leaves finely chopped

Onions

1 med Vidalia onion

1 beef flavored bullion cubes

1/2 tablespoon Butter

Condiments:

2 med zucchinis

6 med Roma tomatoes cut in half, lengthwise

1/2 cup Italian salad dressing

The meat patties:

6 med cloves garlic, peeled, pounded

2 teaspoons salt + one pinch

2 teaspoons allspice

2 teaspoons chili powder

1 teaspoon freshly ground black pepper

1 teaspoon hot red pepper

1/2 cup real mayonnaise

1 tablespoon lemon juice

1 egg

1/4 cup fresh basil leaves, finely chopped

1/4 cup fresh parsley leaves, finely chopped

1 and ½ pounds ground chuck, freshly ground

6 slices provolone cheese

Vegetable oil to brush the grill

6 kaiser rolls cut in half

Instructions 

Pre heat gas grill to medium heat.

To prepare Slaw:
In a med bowl, place cabbage, peach, olives then pour Coca Cola over them. Let them marinate for about an hour. Drain, add beets, mayonnaise, mustard, and relish. Mix well, set aside.

To prepare Sauce:
Using mortar and pestle, pound garlic with a pinch of salt until it becomes paste like. No chunks should remain. Place in a small bowl, add cream cheese, sour cream, olive oil, horseradish, and basil. Mix well. Set aside until ready to use.

To prepare Onions:
Cut both ends off onion. Peel, then dig a hole 3/4 inch wide, and 3/4 inch deep in the opposite side of the tail of the onion (the root side). Place a bouillon cube in the hole, and fill the rest of the hole with about ½ TBL butter. With the hole side up, wrap onion with aluminum foil in a way that resembles a giant Hershy’s kiss. This will ensure the hole stays right side up. Place in corner of grill, cover and grill on med heat for about 45-60 min with the hole-side up. Do not turn onion, simply rotate it for even heat distribution. Onion should be soft, mushy, soggy, and not burnt. Remove from heat, unwrap, drain, cut in quarters and break apart the different layers. Set aside and keep warm.

To prepare Zucchini:
Brush grill with veg oil. Cut zucchini in half. Then cut length wise into ¼ inch thick slices. Discard end and side pieces. Brush zucchini on both sides with Italian salad dressing and grill about 5-10 min on each side, brushing often, to keep them moist and keep them from burning. Zucchini will be soft and brown, but not burnt when done. Remove from grill. Set aside and keep warm.

To prepare Tomatoes:
Brush grill with veg oil. Brush tomatoes with salad dressing. Place on grill skin side down first. Grill about 5-7 min on each side (med heat). Do not flip too many times. Brush with dressing before you turn. Tomatoes will be soft and wrinkly when done. Remove from grill, set aside and keep warm.

To prepare meat:
Using a mortar and pestle, pound the garlic with a pinch of salt until it becomes paste like. It should not remain chunky.
In a med mixing bowl, place pounded garlic, salt, allspice, chili powder, freshly ground black pepper, hot red pepper, mayonnaise, lemon juice, egg and basil. Mix all ingredients well before adding meat. This ensures uniform blending. Add meat.
Using a butter knife, mix by cutting through and turning mix over to avoid compacting it. Make 6 equal balls, and shape into patties using wax paper and 2 flat plates. After removing wax paper, set aside until ready to grill.

To grill meat:
Brush grill with veg oil. Grill meat patties about 5 min on each side, turning only once.
During the last min of cooking, place cheese slices on patties. Grill one minute, or until cheese melts.
Also during the last min of cooking place rolls cut side down on sides of grill to toast.

To assemble burger:
Spread about 1 Tablespoon garlic sauce over each of the cut sides of the rolls. On each roll bottom, place a meat patty, 2 to 3 layers of onions, 2 zucchini pieces, 2 tomato halves and a generous portion of the slaw. Add roll tops and serve. Use tooth picks to hold burger together.

Comments 

Burgers are a common menu item for the backyard grill. As a result, a wide variety of ways to cook and dress the burgers have developed. Unfortunately, for many, burgers are nothing but meat inside a bun, with the traditional, salt, pepper, ketchup… However, cooking burgers can be an art. After all, every meat patty deserves nothing but the finest ingredients. Add a few untraditional burger items such as garlic, allspice and basil, and you have a recipe for tantalizing the taste buds.

This is exactly what this recipe will do. It awakens taste buds you never thought you had. The combination of garlic and mayonnaise along with the rest of the spices not only give the burger a great taste, but mixing the mayo with the meat keeps it moist during cooking. In addition, the slaw has such a unique flavor that puts the rest of the slaws to shame. I think it is a great recipe that everyone should try, I am sure they will fall in love with it.