Broiled Beef Patties with Cucumber-Mint Greek Yogurt Dip

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

September 20, 2012 • 0 comments

Broiled beef offers a taste of Morocco

This is another recipe inspired by the Moroccan baby shower I threw last spring. The original dish served at the party, kabab koobideh (say that three times fast), was outsourced from a favorite Middle-Eastern restaurant. I became infatuated with the complex flavors and tenderness of these Iranian beef patties, which are traditionally skewered and browned over coals. To simplify matters, I just shape the beef into patties and slide them under the broiler. The classic dish uses a spice called sumac, but I won’t torment you by asking you to hunt it down at a Middle-Eastern or specialty spice market—especially if you live in the suburbs. Instead, I substitute lemon zest and lemon juice for the sumac, and it mimics the flavors of the tart berry powder quite well.

For the patties:

1 pound (445 g) lean (90/10) ground beef

1 cup (160 g) grated red onion, strained in a fine colander, juices pressed out

2 tablespoons (2 g) chopped mint

1 large egg

1 tablespoon (10 g) minced garlic

2 teaspoons (10 ml) lemon juice

1 teaspoon (2 g) lemon zest

1 teaspoon (5 ml) reduced-sodium soy sauce

1/2 teaspoon sweet paprika

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

For the dip:

1 small cucumber, halved lengthwise, seeded and sliced (about 1 1/2 cups [238 g])

1/4 teaspoon salt (1/4 teaspoon for cucumbers, 1/4 teaspoon for dip)

1 (6-ounce or 175 ml) container low-fat plain Greek yogurt (¾ cup)

2 tablespoons (12 g) chopped mint

2 teaspoons lemon juice

1/4 teaspoon garlic powder

For assembling:

100% whole-wheat pita wedges

Tomato wedges

Mint vinaigrette (optional)

To make the patties: Stir together all of the patty ingredients. Cover and refrigerate for 1-2 hours.

To make the dip: Spread the cucumbers out in a colander and sprinkle with 1/8 teaspoon salt. Stir and allow cucumbers to rest for 1 hour, allowing the salt to extract water. Dab cucumbers with a clean kitchen towel or paper towel. Mix cucumbers, 1/8 teaspoon salt, yogurt, mint, lemon juice and garlic powder. Chill.

Move oven rack to 6 inches below the broiler element and pre-heat to high broil. Shape beef into 12 patties and place on a sheet pan. Place pan on oven rack and broil until browned and cooked halfway through, about 5 minutes. Turn and cook until done, about 4 minutes.

To assemble: Serve patties with dip, pita wedges and tomatoes drizzled with vinaigrette (optional).

Prep time: 25 minutes

Cook time: 10 minutes

Makes 4 servings, 3 patties each (with dip)

Nutrition Facts (per serving): 277 calories, 11 g total fat (4.5 g saturated fat, 0 g trans fat), 349 mg sodium, 57 mg cholesterol, 9 g total carbohydrate (1 g fiber), 24 g protein, 13% DV iron, 10% DV calcium, 10% DV Vitamin A, 19% DV Vitamin C.