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Best Savory Lebanese Kafta Burger Recipe with Garlic Toum

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Juicy, spiced Lebanese kafta patties served on toasted buns with a fluffy, intensely garlicky toum sauce. This quick weeknight burger brings bold Middle Eastern flavors to your table in about 30 minutes.

Ingredients

Scale
  • 500 grams (1.1 lbs) ground beef (80/20 blend)
  • 1 medium yellow onion, grated
  • 1/2 cup fresh parsley, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon black pepper, freshly ground
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup peeled garlic cloves (about 2 heads)
  • 1/4 cup fresh lemon juice, strained
  • 1 1/2 cups neutral oil (grapeseed, avocado, or canola)
  • 1 teaspoon salt (for toum)
  • 2–3 tablespoons ice water (if needed)
  • 4–6 burger buns, toasted
  • Lettuce, tomato, and sliced red onion for serving
  • Pickled turnips or pickles (optional)

Instructions

  1. Make the garlic toum: Add peeled garlic cloves and salt to a food processor. Pulse to break them up. With the motor running, slowly drizzle in lemon juice, then add oil in a very thin, steady stream (about 3-4 minutes). If too thick, add ice water. Set aside.
  2. Prepare the kafta mixture: In a large bowl, combine ground beef, grated onion, parsley, minced garlic, allspice, cinnamon, black pepper, salt, and cayenne (if using). Mix gently with your hands until just combined.
  3. Shape the patties: Divide mixture into 4-6 equal portions. Roll into balls, then flatten into 3/4-inch thick patties. Make a small indent in the center of each patty with your thumb.
  4. Cook the burgers: Preheat grill or cast-iron skillet to medium-high heat. Lightly oil the surface. Cook patties for 4-5 minutes per side for medium, or until internal temperature reaches 160°F (71°C). In the last minute, toast the buns.
  5. Assemble and serve: Spread generous amounts of garlic toum on both buns. Place patty on bottom bun, top with lettuce, tomato, red onion, and pickled turnips if using. Close burger and serve immediately with extra toum on the side.

Notes

For best results, use 80/20 ground beef. Do not overwork the meat. Let the patties rest in the fridge for 10-15 minutes before cooking. If toum splits, start over with one fresh garlic clove and a tablespoon of lemon juice, then slowly add the broken mixture. Toum keeps for up to 2 weeks in the fridge. Uncooked patties can be frozen for up to 3 months.

Nutrition

Keywords: Lebanese kafta burger, garlic toum, Middle Eastern burger, kafta patties, grilled burger, weeknight dinner

Find it online: https://bouncybowl.com/best-savory-lebanese-kafta-burger-recipe-with-garlic-toum/