A juicy spiced beef and pork burger inspired by Georgian kebabi, grilled and served with a sharp onion and herb topping.
Kebabi is Georgia's answer to a grilled meat patty — a mix of beef and pork seasoned with plenty of onion, garlic and dried herbs, cooked over open flame and traditionally wrapped in flatbread with raw onion and a sour plum sauce called tkemali. This burger takes that same seasoned patty and puts it into a bun format, keeping the assertive garlic and coriander seasoning that makes kebabi distinct from a plain beef burger. The pork adds fat and juiciness that lean beef alone doesn't provide, which matters since Georgian kebabi is grilled hot and fast rather than slow-cooked. Grated onion mixed directly into the meat, rather than just on top, is a technique borrowed from many Caucasus and Middle Eastern kebab traditions — it keeps the patty moist from the inside as it cooks. A tangy plum or tamarind-based sauce in place of ketchup nods to tkemali, the sour plum condiment Georgians pair with grilled meats, giving the burger a sharper, more savory finish than a typical burger sauce.
Serves 4
Combine beef, pork, grated onion, garlic, coriander, fenugreek, chili flakes, salt and pepper in a bowl. Mix just until combined — overworking makes the patties dense.
Squeeze the grated onion in a clean towel before adding it, or the patties will be too wet to hold their shape.
Divide into 4 portions and shape into patties about 2 cm thick, pressing a slight dimple in the center of each to keep them flat as they cook.
Whisk tamarind paste with honey and 2 tablespoons warm water until smooth and pourable.
Grill or pan-sear over medium-high heat 5-6 minutes per side until well browned outside and cooked through (internal temperature 71°C / 160°F).
Toast the buns cut-side down on the grill or in a dry pan for 1 minute until lightly golden.
Spread tamarind sauce on the bun, add the patty, top with sliced red onion and cilantro, and serve immediately.
Use a beef-pork blend rather than all beef — the pork fat keeps the patty juicy through the high, fast heat kebabi is traditionally cooked with.
Rest the shaped patties in the fridge 15 minutes before grilling so they hold together better over direct heat.
If tamarind paste is unavailable, a mix of plum jam and vinegar approximates the tart-sweet profile of tkemali sauce.
Wrap the grilled patty in warm lavash or pita with raw onion instead of using a bun, closer to how kebabi is traditionally served.
Add a slice of tomato and a dollop of plain yogurt for extra freshness.
Make it spicier by doubling the chili flakes and adding a fresh green chile to the topping.
Cooked patties keep refrigerated up to 3 days; reheat in a skillet over medium heat rather than the microwave to preserve the sear. The tamarind sauce keeps up to a week refrigerated.
Kebabi is a widely eaten grilled meat dish across Georgia, typically found at roadside stalls and casual restaurants, distinct from the skewered mtsvadi and instead formed into flat, seasoned patties cooked directly over coals.
Yes — shape the raw patties, separate with parchment, and freeze up to 2 months. Thaw overnight in the fridge before grilling.
A cast-iron skillet over medium-high heat works just as well and gives a good crust — just make sure the pan is fully preheated before adding the patties.
The onion likely wasn't squeezed dry enough, or the meat mix was too wet. Chilling the shaped patties for at least 15 minutes before cooking also helps them hold together.
Per serving (300g / 10.6 oz) · 4 servings total
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