Kofta-Style Burgers

🥘 Ingredients

• black pepper
• brioche buns
  4 unit
• feta cheese
  1 c
• garlic
  2 clove
• ground beef
  20 oz
• oil
• panko breadcrumbs
  ½ cup
• parsley
  ½ oz
• potatoes
  24 oz
• salt
• tomato
  2 unit
• yogurt
  4 tbsp

🍳 Cookware

• baking sheet
• small bowl
• large bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 25 minutes .

   potatoes: 24 oz, oil, salt, black pepper
2. 

   2

   Meanwhile, finely chop parsley . Peel and mince or grate garlic . Thinly slice tomato into rounds; season with salt and black pepper .

   parsley: ½ oz, garlic: 2 clove, tomato: 2 unit, salt, black pepper
3. 

   3

   Reserve ½ tsp parsley in a small bowl . In a large bowl , gently combine ground beef , panko breadcrumbs , half the garlic, remaining parsley, salt (we used ½ tsp; 1 tsp for 4), and black pepper . Form into two patties (four patties for 4), each slightly wider than a burger bun. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, ⏱️ 5 minutes per side.

   ground beef: 20 oz, panko breadcrumbs: ½ cup, salt, black pepper, oil
4. 

   4

   While burgers cook, in a second small bowl, combine yogurt with remaining garlic. Season with salt and black pepper .

   yogurt: 4 tbsp, salt, black pepper
5. 

   5

   Once burgers are almost done, halve and toast brioche buns until golden brown. Spread cut sides of top buns with garlic yogurt.

   brioche buns: 4 unit
6. 

   6

   Fill buns with patties, seasoned tomato, and feta cheese . Sprinkle potato wedges with reserved parsley. Divide burgers and potato wedges between plates. Serve.

   feta cheese: 1 c