Imagine biting into a burger that transports your taste buds to the vibrant streets of the Middle East, where every ingredient tells a story of culinary passion. These Sumac Spiced Burgers with Pomegranate Aioli aren't just another recipe—they're a gourmet experience that transforms ordinary weeknight dinners into extraordinary culinary adventures. With the tangy, slightly citrusy sumac and the sweet-tart burst of pomegranate, these burgers promise to elevate your cooking from mundane to magnificent.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 2 tbsp sumac
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup pomegranate seeds
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 4 beet buns
Instructions
- In a large mixing bowl, combine ground beef, sumac, salt, and black pepper. Mix thoroughly but gently to ensure even seasoning without overworking the meat.
- Divide the seasoned beef into 4 equal portions and shape into patties approximately 3/4 inch thick. Create a slight indentation in the center of each patty to prevent bulging during cooking.
- Preheat a cast-iron skillet or grill to medium-high heat. If using a skillet, add a light coating of olive oil.
- For the pomegranate aioli, whisk together mayonnaise, minced garlic, and finely chopped pomegranate seeds in a small bowl. Refrigerate until ready to serve.
- Cook burger patties for 4-5 minutes on each side for medium doneness, or adjust cooking time to your preferred level of doneness. Avoid pressing down on the patties to retain moisture.
- Lightly toast the beet buns on the grill or in a skillet for 1-2 minutes until edges are crisp and golden.
- Place each cooked burger on a beet bun, generously spread pomegranate aioli on top, and garnish with additional fresh pomegranate seeds if desired.
- Serve immediately while hot, paired with a side salad or roasted vegetables.
Tips
- Choose high-quality ground beef with a fat content around 80/20 for juiciest results.
- When mixing seasonings, use a light touch to prevent dense, tough burgers.
- Create a thumb-sized dimple in burger patties to prevent them from puffing up during cooking.
- Let meat rest at room temperature for 15-20 minutes before cooking for more even heat distribution.
- Use a meat thermometer to ensure perfect doneness: 160°F for medium, 165°F for well-done.
- Toast beet buns briefly to enhance their natural sweetness and add a delightful crunch.
- Refrigerate aioli for at least 30 minutes before serving to let flavors meld together.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 90mg
