In a measuring Cup or small bowl, combine the sugar, salt, and vinegars and whisk to dissolve the sugar and salt.
Pour this pickling mixture over your sliced onions and let set until ready to plate.
Muhammara Sauce
Wash, dry and roughly chop the Baby Spinach.
Combine the Spinach with the Pignoli nuts and garlic in a food processor and pulse a few times.
Add the salt, pepper and red peppers and pulse a few more times.
Slowly add the Olive Oil in a constant stream while the food processor is running.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add the cream cheese and blend until smooth and completely incorporated.
Set aside and keep cool.
Cucumber Garnish
Do not peel the cucumber.
Slice as thin as you can.
Set aside until ready to plate
Burgers
Preheat grill to medium.
Thoroughly, but gently combine all the burger ingredients in a medium bowl, being careful not to over-mix.
Form six patties and cook for approximately six minutes, then turn and cook an additional 3 minutes until internal temperature reaches at least 125 degrees or your desired level of doneness.
Garnish and Finish
Spread a tablespoon of the Muhammara Sauce on the top of each roll and another tablespoon on bottom.
Place a burger on the bottom half and top with cucumber slices and pickled red onions.
Kofta Burger With Muhammara Sauce
Wine Varietal:
Ingredients
Pickled Red Onions Garnish
1 Large Red Onion
2 Tablespoons Granulated Sugar
1 1/2 teaspoon Kosher Salt
1/2 Cup Apple Cider Vinegar
2 Tablespoons Red Wine Vinegar
Muhammara Sauce
1 Cup Baby Spinach, roughly chopped and packed
1 Tablespoon Pine Nuts
1/2 teaspoon Garlic, minced
1/2 teaspoon Kosher Salt
1/8 teaspoon Black Pepper
1 Cup Roasted Red Peppers, chopped and drained
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Parmesan Cheese, grated
2 Tablespoons Cream Cheese
Cucumber Garnish
1 Large English (or seedless) Cucumber
Kofta Burgers
2 1/4 Pounds Ground Beef (80% Lean)
2 Cloves Garlic, minced
1 Small Onion, grated and drained
2 Cups Spinach, roughly chopped or 2 Tablespoons
1/2 Cup Roasted Red Pepper, chopped and drained
1/8 Teaspoon Ground Allspice
1/2 Teaspoon Aleppo Pepper
1/8 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Coriander
1 Teaspoon Paprika
6 Hamburger Rolls
Instructions
Pickled Red Onions
Slice the red onions as thin as you can.
Place the red onions in a pint mason jar.
In a measuring Cup or small bowl, combine the sugar, salt, and vinegars and whisk to dissolve the sugar and salt.
Pour this pickling mixture over your sliced onions and let set until ready to plate.
Muhammara Sauce
Wash, dry and roughly chop the Baby Spinach.
Combine the Spinach with the Pignoli nuts and garlic in a food processor and pulse a few times.
Add the salt, pepper and red peppers and pulse a few more times.
Slowly add the Olive Oil in a constant stream while the food processor is running.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add the cream cheese and blend until smooth and completely incorporated.
Set aside and keep cool.
Cucumber Garnish
Do not peel the cucumber.
Slice as thin as you can.
Set aside until ready to plate
Burgers
Preheat grill to medium.
Thoroughly, but gently combine all the burger ingredients in a medium bowl, being careful not to over-mix.
Form six patties and cook for approximately six minutes, then turn and cook an additional 3 minutes until internal temperature reaches at least 125 degrees or your desired level of doneness.
Garnish and Finish
Spread a tablespoon of the Muhammara Sauce on the top of each roll and another tablespoon on bottom.
Place a burger on the bottom half and top with cucumber slices and pickled red onions.
