Ingredients
- 1½ lb 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
Instructions
- Cut six 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.
- 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 2-3 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.
Notes
You can assemble the burgers a few days in advance. Place them, raw, lying flat, in a large storage bag in the fridge to cook fresh later in the week.
- Prep Time: 5-10 minutes
- Cook Time: 10 minutes
- Category: Summertime
- Method: Grilling
- Cuisine: Middle Eastern