Who needs a bun when these burgers taste so good! Ditch the bread for a sweet potato and garnish with the usual burger fixings.
It’s time for meat! I realize my last few recipe posts have been all vegetables. Nothing wrong with that – vegetables are good for you. But I wouldn’t want people to start thinking I’m a vegan!
All kidding aside, I love it when you can take the usual and traditional and turn it on its head. When it comes to food, unusual ingredients and spice pairings are the easiest way to change things up. For example, who would have ever thought to pair flaked sea salt with dark chocolate. Yummy!
This hamburger recipe combines seasonings that you might expect with lamb or a Moroccan style dish and the end result is incredibly delicious and unique.
Don’t get me wrong, I love a good old-fashioned beef burger. Even better than ground beef is using ground sirloin for that extra richness in flavor.
Traditionally I have made beef burgers with mustard, oregano, thyme, Worcestershire or Tobasco sauce, eggs, and maybe parsley. For years I’ve also used oats as extra binding to hold the burgers together.
The incredible flavour of these burgers comes from the combination of using an organic whole milk yogurt, fresh cilantro, Spanish paprika, and a heaping amount of ground cumin.
The cilantro and the cumin work together to make a fresher, livelier tasting burger. I believe that using the yogurt provides both binding and more of a solid feel to the burger when you bite into it. The yogurt also seems to counteract the greasy taste that you’ll get from the ground beef as opposed to a ground sirloin.
I think I made these burgers three weeks in a row when I first discovered this flavor combination. If you’re wondering what to pair them with, pick up a copy of my book, Cook a Week of Meals in 4 Hours, for healthy meal plans.
Please rate my recipe and write me a comment below the recipe letting me know how you and your family enjoyed these burgers.
Beef Burgers with Cilantro, Paprika, and Cumin
Roasting pan (or BBQ), cutting board, sharp knife, measuring spoons, large mixing bowl
Carefully wash the cilantro (which can be full of dirt) and then remove as much of the thick stems as possible. You really only want the leaves. Wash again and squeeze out as much of the water as possible.
Finely chop the cilantro by rocking your knife across it in one direction. Then chop perpendicular to that, repeating several times until you have finely chopped cilantro as shown.
Put all of the ingredients into a large mixing bowl. Using your hands, mix well, making sure to evenly combine the spices and liquids, like the eggs and yogurt. You want to squish the meat between you fingers and continually fold the ingredients to thoroughly combine.
Grab a handful of the mixture and form it into a ball. Eyeball the size and duplicate this process to make similar sized patties. Next, pat the “ball” between your hands into the shape of a patty.
Lay out the patties on a roasting pan with a grill top – this allows the excess fat to drip onto the bottom of the pan. Alternatively you can use a cast-iron pan (and drain off the excess fat during cooking), or cook the burgers on your BBQ.
You can easily substitute ground beef for ground sirloin, veal, turkey, chicken or lamb. Turkey and chicken contain more moisture and I would add something to help bind the meat better, like ½ cup of organic, slow-cook oats.