Georgian Kebabi Burger

About This Recipe

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.

Ingredients

Serves 4

• 400 gground beef
• 200 gground pork
• 1onion(grated, liquid squeezed out)
• 4 clovesgarlic(minced)
• 1 tspground coriander
• 0.5 tspground fenugreek(optional)
• 0.25 tspchili flakes
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 4burger buns
• 0.33 cuptamarind paste(for the sauce)
• 2 tbsphoney
• 1red onion(thinly sliced, for topping)
• 0.33 cupcilantro(for topping)

Instructions

1. 1

   Mix the patties

   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.

2. 2

   Shape the patties

   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.

3. 3

   Make the sauce

   Whisk tamarind paste with honey and 2 tablespoons warm water until smooth and pourable.

4. 4

   Grill the patties

   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).

5. 5

   Toast the buns

   Toast the buns cut-side down on the grill or in a dry pan for 1 minute until lightly golden.

6. 6

   Assemble

   Spread tamarind sauce on the bun, add the patty, top with sliced red onion and cilantro, and serve immediately.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions