Mini Herb and Garlic Kebaburgers

The traditional way to make kebab is to wrap the ground meat around long, flat metal skewers known as shipudim, but I find this method challenging. The meat needs to be really finely chopped, and sometimes it has a hard time adhering to the skewers. Making patties and cooking them straight on the grill—like little burgers but so much better—makes this an easy every-night thing instead of a production.

BURGERS

Makes 12 mini burgers

Active Time: 15 minutes

Total Time: 1 hour

FRIES

Active Time: 10 minutes

Total Time: 40 minutes

BURGERS

1 small red onion, roughly chopped

½ small red bell pepper, seeded

3 large garlic cloves

1 cup lightly packed parsley leaves

1 cup lightly packed cilantro leaves

½ cup lightly packed mint leaves

2 tablespoons fresh za’atar or oregano, or 2 teaspoons dried

¾ pound ground lamb (at least 20–25% fat)

¾ pound ground beef (at least 20–25% fat)

2 teaspoons kosher salt

1½ teaspoons ground cumin

½ teaspoon ground coriander

½ teaspoon freshly ground black pepper

2 teaspoons Honey Harissa (or store-bought), or ½ teaspoon cayenne pepper

¼ teaspoon baking soda

FRIES

2 large Russet potatoes (about 1½ pounds), scrubbed

3 tablespoons vegetable oil

¾ teaspoon kosher salt, plus more for seasoning

¼ teaspoon freshly ground black pepper, plus more for seasoning

Spicy Lemony Carrot Salad, Basic Tahini Sauce, and green salad, for serving

Prep the burgers: Preheat the oven to 400°F. In the bowl of a food processor, pulse the onion, bell pepper, and garlic until finely chopped, 20 pulses. Add the parsley, cilantro, mint, and za’atar and pulse until the herbs are finely chopped, 15 pulses. Transfer the mixture to a large bowl. Add the lamb, beef, salt, cumin, coriander, black pepper, harissa, and baking soda and gently mix with your hands to incorporate. Form the mixture into 12 equal-sized round patties about 1 inch thick, arrange on a plate, cover, and refrigerate for 30 minutes.

Make the fries: Preheat the oven to 425°F. Cut the potatoes into ½-inch batons, then pat them dry with paper towels. In a large bowl toss the potatoes with the oil, salt, and pepper. Arrange in a single layer on a large rimmed baking sheet and bake until crisp and golden, flipping the fries once after 20 minutes only if they seem like they’re burning, 30 to 35 minutes.

Grill the burgers: Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Cook the patties, trying not to move them, until a slight crust forms and the meat is cooked to medium, 3 to 4 minutes per side.

Serve the kebabs with the spicy lemony carrot salad, fries, tahini sauce, and green salad.