These mini beef burgers are sensational with southern Mediterrannean? African? Algerian? spices. Don't have one of those smoke extractor things? Barbecue them on an open grill outdoors as they produce a lot of smoke.
(My locality has many Middle Eastern migrants. Grills are central to their cuisine and most of them cook outdoors - often year-round. In summer it's a joy to take the dogs on an evening walk around the streets while enjoying the wafting aromas of a thousand different spices melded with barbecuing chicken, fish, lamb or beef. The dogs love it too! In the cooler months people have their grills set up in their garages or carports - winter here is very mild.)
Ground beef, about three quarters of a kilo, mixed with a large minced onion, some chopped parsley, a couple of chopped mint leaves, a teaspoon each of ground black pepper, cinnamon, cumin and coriander and a half teaspoon of cayenne pepper.
Form smallish balls, about an inch or so, flatten slightly and drop them into a heavy pre-heated pan or onto your grill. Flip after three minutes.
Meanwhile cook your rice, maybe add a little saffron for a bit of colour. I cook rice the absorption way, I add two parts of water per one part of rice - by volume - bring it to the boil, stir it round for a bit then turn down the heat, put the lid on and check it a couple times. This is not scientific, try it a few times and you'll refine it, it depends on your pots, the heat source, etc. But I must say it has worked a charm several times, producing perfectly formed rice, just right, and not gluggy.
Serve the 'burgers on the rice, say three to a serve, spoon over some tahini (optional), sprinkle with some pinenuts (I get the long Lebanese ones but all pine nuts are good) and squeeze lemon juice liberally over the top. We're not done yet - now add a dob of plain yogurt and a squirt of medium chili sauce. Sprinkle more parsley or coriander over the top.
Now you can eat.
Oh. The salad. Slice some tomatoes through, place on a plate, lay shredded leaves of basil over them and top that with very thinly sliced spanish onions (the red ones). Add a little salt and pepper then fleck with balsamic vinegar.
The whole meal goes well with very fresh Lebanese bread. Hint: place your Lebanese bread over the burgers for the last twenty seconds of cooking. It will soften with the heat and absorb the aromas.
Eat Middle Eastern-style: just scoop up your burger, with some rice and salad, into the bread, wrap it tight and eat as a sandwich.
(My locality has many Middle Eastern migrants. Grills are central to their cuisine and most of them cook outdoors - often year-round. In summer it's a joy to take the dogs on an evening walk around the streets while enjoying the wafting aromas of a thousand different spices melded with barbecuing chicken, fish, lamb or beef. The dogs love it too! In the cooler months people have their grills set up in their garages or carports - winter here is very mild.)
Ground beef, about three quarters of a kilo, mixed with a large minced onion, some chopped parsley, a couple of chopped mint leaves, a teaspoon each of ground black pepper, cinnamon, cumin and coriander and a half teaspoon of cayenne pepper.
Form smallish balls, about an inch or so, flatten slightly and drop them into a heavy pre-heated pan or onto your grill. Flip after three minutes.
Meanwhile cook your rice, maybe add a little saffron for a bit of colour. I cook rice the absorption way, I add two parts of water per one part of rice - by volume - bring it to the boil, stir it round for a bit then turn down the heat, put the lid on and check it a couple times. This is not scientific, try it a few times and you'll refine it, it depends on your pots, the heat source, etc. But I must say it has worked a charm several times, producing perfectly formed rice, just right, and not gluggy.
Serve the 'burgers on the rice, say three to a serve, spoon over some tahini (optional), sprinkle with some pinenuts (I get the long Lebanese ones but all pine nuts are good) and squeeze lemon juice liberally over the top. We're not done yet - now add a dob of plain yogurt and a squirt of medium chili sauce. Sprinkle more parsley or coriander over the top.
Now you can eat.
Oh. The salad. Slice some tomatoes through, place on a plate, lay shredded leaves of basil over them and top that with very thinly sliced spanish onions (the red ones). Add a little salt and pepper then fleck with balsamic vinegar.
The whole meal goes well with very fresh Lebanese bread. Hint: place your Lebanese bread over the burgers for the last twenty seconds of cooking. It will soften with the heat and absorb the aromas.
Eat Middle Eastern-style: just scoop up your burger, with some rice and salad, into the bread, wrap it tight and eat as a sandwich.
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