Beef Kefta With Melon Slaw |
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Prep Time: 35 Minutes Cook Time: 9 Minutes |
Ready In: 44 Minutes Servings: 4 |
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Ingredients:
1/2 cup lightly packed whole-wheat sourdough bread cubes |
1/4 cup walnuts |
2 medium red onions, 1 grated, 1 halved and thinly sliced |
1 1/2 teaspoons paprika |
1/2 teaspoon ground cinnamon |
1 1/2 teaspoons dried mint |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
kosher salt |
fresh ground black pepper |
2 tablespoons chopped fresh dill |
1/2 cup fresh parsley |
1 1/2 lbs ground chuck |
1/2 firm ripe cantaloupe, cut into matchsticks |
1 tablespoon lemon juice |
extra virgin olive oil, for brushing |
Directions:
1. Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 tablespoon dill and the parsley; pulse until smooth.
2. Knead the spiced paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain.
3. Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl.
4. Preheat the grill to medium-high. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes. Serve with the melon slaw.
5. Per serving: Calories: 416; Fat 24g (Saturated Fat 8g); Cholesterol 104 mg; Carbohydrates 17g; Fiber 3g; Protein 33g.
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