Kafta Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


For the patties –
1 lb. ground beef (80/20)
1/2 cup finely chopped curly leaf parsley
1 medium Vidalia (or other sweet) onion, very finely chopped
2 tsp. ground allspice
1/2 tsp. ground cinamon
1/2 tsp. salt
Whole wheat hamburger buns
For the Hummus –
2 cans garbanzo beans
Juice of 2 lemons
3/4 cup of tahini (sesame paste)
1 clove garlic
1/2 tsp. salt
For onion relish –
1 large Vidalia (or other sweet) onion
1/2 tsp. sumac Olive oil
Topping –
Thick slices of ripe beefsteak tomatoes



Hummus – In a food processor, place the garlic, lemon juice and salt, and process until the garlic is copmletely crushed. Drain the the garbanzo beans preserving some of the liquid in one of the cans. Add the beans and process until very smooth. Add the tahini and process until blended. Relish – Peal and cut the onion in half. Slice each half and seperate into a bowl. Add the sumac and blend well. Kafta Patties – Combine beef, parsley, allspice, cinamon, onion, and salt in a bowl. Mix well. Form into thin patties (about 1/2 inch thick) – should make about 5 or 6. Preparation – Grill the patties for 2-3 minutes per. side. Remove from grill and toast the buns for about 30 seconds. Spread hummus on each side of the bun. Place a kafta patty on the bun and top with a generous portion of onion relish. Top with tomato slice (optional). Enjoy!