Moroccan Kefta Burgers Recipes

KEFTA BURGERS

Although I found this recipe in a Food Network magazine, the flavor is spot-on for the Kafta burgers served at our favorite Lebanese restaurant. I get the impression that the Kefta spelling is Moroccan and the Kafta spelling is Lebanese. I made these for a Middle Eastern-ish theme night at our home. They were a big hit!. Hint: best grilled and served with pita instead of hamburger buns, and tsaziki sauce instead of ketchup (I know, that's Greek, but it still compliments it so well). We enjoyed this meal with a salad of kalamata olives, tomatoes, feta and cucumber with a little oregano and some olive oil (optional splash of lemon juice but not too much if you like), tabouli, roasted red-pepper hummus with plain baked pita chips, and couscous pilaf. It was a healthy feast!

Provided by Gina Farina

Categories < 60 Mins

Time 50m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 14

Kefta Burgers image

Steps:

Soak the cubed bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, paprika, cinnamon, mint, cumin, cayenne, salt and black pepper. Add the dill and parsley; pulse again until smooth.
In a bowl, knead the paste and beef together. Form into 8 patties. Refrigerate for 10 minutes.
Preheat grill to medium-high. Brush the patties with the olive oil. Grill 5 minutes first side, flip and finish cooking about 4 more minutes, or until the patties are cooked but not dried out.

Nutrition Facts : Calories 337.4, Fat 19.5, SaturatedFat 5.9, Cholesterol 110.6, Sodium 791.8, Carbohydrate 5.2, Fiber 1.7, Sugar 1.5, Protein 34.5

Ingredients

1/2 cup lightly packed whole wheat sourdough bread, cubed
1/4 cup walnuts
1 medium red onion, grated
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 1/2 teaspoons dried mint
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (or 1/8 if you don't like it too warm)
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh parsley, chopped
1 tablespoon fresh dill
1 1/2 lbs ground chuck
extra virgin olive oil, for brushing (optional)

MOROCCAN KEFTA

Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Moroccans often grill it over charcoal, but it's very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.

Provided by Nargisse Benkabbou

Categories meat

Time 15m

Yield 4 servings

Number Of Ingredients 10

Moroccan Kefta image

Steps:

In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne.
Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.

Ingredients

1 pound ground beef or lamb (15- to 20-percent fat)
1 small yellow onion, grated with its juices reserved (about 120 grams)
1/2 packed cup flat-leaf parsley, finely chopped
1/2 packed cup cilantro, finely chopped
1/2 packed cup mint leaves, finely chopped
2 heaped teaspoons sweet paprika
1 teaspoon ground cumin
1/2 heaped teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper
Pinch of ground cayenne

MOROCCAN KEFTA KEBABS

Grilled with a nice charred flavor and exotic spice, these go great with a salad and a side of couscous. You can also cook these under the broiler as well as the grill.

Provided by PalatablePastime

Categories Meat

Time 1h16m

Yield 4 serving(s)

Number Of Ingredients 9

Moroccan Kefta Kebabs image

Steps:

Mix together all ingredients until blended.
Chill for 45 minutes to 1 hour.
If using bamboo skewers, soak them for 35 minutes to an hour.
Oil your hands, and divide meat into 24 portions.
Take one portion and shape into an elongated patty like a torpedo and run a skewer through it.
Set on waxed paper until time to cook.
Repeat with remaining meat portions.
Grill for 6 minutes until cooked through.

Nutrition Facts : Calories 502, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 590.2, Carbohydrate 3.1, Fiber 0.7, Sugar 1.2, Protein 42.7

Ingredients

2 lbs ground beef
1 onion, finely chopped
1/3 cup chopped fresh parsley
1/2 teaspoon mint
1/4 teaspoon marjoram
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
24 bamboo skewers or 24 metal skewers

MOROCCAN KEFTA BURGERS

Make and share this Moroccan Kefta Burgers recipe from Food.com.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 9

Moroccan Kefta Burgers image

Steps:

Mix ingredients together, adding salt, pepper and cayenne to your taste.
Shape into patties and chill for an hour or two.
Grill until done to your liking.

Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 1.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 0.3

Ingredients

1 lb finely ground chuck or 1 lb ground lamb
1/2 tablespoon chopped parsley
1/4 teaspoon marjoram
salt
black pepper
cayenne pepper
1 teaspoon ras el hanout spice mix or 1 teaspoon curry powder
1 teaspoon cumin
1 small onion, finely chopped

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