Lebanese spiced turkey burger with tzatziki
Summah-time, summah-time. Burger time, it continues.
This week has been hot hot hot, and smell of people weeknight grilling is spreading through the neighborhood and it makes me drool as I walk down the street. Like, Pavlov’s dog. Anyway, the grill and these burgers this week are inspiring me, and giving me the chance to revisit recipes neglected but not quite forgotten. Ones that I loved the first time around, and now get a chance to eat again.
In that vein, this time turning Lebanon’s kibbeh into a kibbeh burger with tzatziki. As simply spiced as the original, it packs a burst of flavor thanks to the allspice (the magical all-in-one?). Dressed with some cool and creamy tzatziki, fresh tomatoes and cukes, the whole thing is stuffed into a pita pocket rather than the traditional bun, making the whole thing all the more portable for this weekend’s cookout.
This one comes from Mom. To make uniform burgers, use the deep lid of a jar and some plastic wrap to shape them. These come from a large JIF jar, and work perfectly.
- 1 pound ground turkey thighs
- 2 TB grated onion
- 1 tsp salt
- 1 tsp pepper
- ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp crushed red pepper flakes
- tzatziki sauce
- 1/4 cup chopped parsley
- 4 pita pockets
- tomatoes, sliced
- cucumbers, sliced
- Preheat the grill to medium-high heat.
- Make the burgers: In a medium bowl, combine the turkey, onion, and spices. With your hands, combine well and form into 4 uniform patties.
- Grill about 4 minutes per side, until the burger is cooked through. Once they are cooked, set aside to rest about 5 minutes.
- Assemble your burger by placing it in a pita, slathering with tzatziki, and stuffing it with fresh parsley, cucumber slices and tomatoes