I lived in Israel for six years as a kid so I’ve always loved Middle Eastern flavors. I love sprinkling kufte kabob spices all over crispy thin smash burgers to make the perfect weeknight dinner. Then, grown up ketchup is what takes this burger over the top. This meal is super simple to prep for the week ahead.
This recipe is reprinted with permission from Prep + Rally by Dini Klein. Copyright © 2022 by Dini Delivers LLC.
Ingredients
- 1½ lbs ground beef (you can also use ground lamb)
- 2 Tbsp sweet paprika
- 2 tsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp ground cumin
- 1 Tbsp kosher salt
- ¼ tsp pepper
Directions
- Cut 6 rectangles of parchment paper, about 6 inches wide and the length of the parchment, and fold each in half to make 3-inch squares. Open each parchment square and place the meat between the two layers, portioning out the meat equally. Don’t overwork the meat—just place it freeform.
- Cover the top layer of parchment over and press down flatten, rolling each one with a rolling pin or wine bottle (use what you got). These will be extra-crispy burgers with lots of surface area for crunchy edges. Place everything, lying flat, in a large storage bag in the fridge to cook fresh later in the week.
- For the spice blend, combine all the spices in a small jar, cover, and leave on the counter.
- In a large skillet, heat 1 Tbsp oil over medium-high heat. Peel off the top layer of parchment paper from one of the burgers and sprinkle the top of the burger with ¾ tsp of the spice rub.
- Flip the burger into the hot pan, spiced-side down, and remove the parchment completely. Sprinkle the top of the burger with another ¾ tsp of the spice rub. Fry for 3 minutes or so on the first side, until crisp and golden, then flip and cook on the other side for 2 to 3 minutes more.
- Transfer to a plate and repeat to cook the remaining burgers. Wipe out the pan halfway through and add more oil as needed.
