Smash köfte burger

Method

1. Finely grate the garlic into the Greek yogurt, add the salt and stir. Keep it in the fridge until serving.

   Add in this stepGreek yogurt 100 gGarlic clove ½Salt (for the yogurt) 1 pinch

2. Slice the red onion paper-thin, rub it with the sumac for a minute until it softens, then mix in the parsley. Cut the tomato into 5 mm slices.

   Add in this stepRed onion ½Sumac 1 tspFlat-leaf parsley, chopped 2 tbsp

3. Sprinkle the cumin and pul biber over the beef and mix gently with your fingertips, just until evenly spread; overworking makes the patties tough. Divide into 4 loose balls of about 60 g (2 per burger) and keep them in the fridge. Don't salt the meat yet; the salt goes on in the pan.

   Add in this stepGround beef, about 20% fat 240 gGround cumin ½ tspPul biber (Turkish red pepper flakes) ½ tsp

4. Spread the butter on the cut sides of the buns and toast them cut side down in a frying pan over medium heat for 1 min 30 sec, until golden. Set aside.

   Add in this stepButter 10 gSoft burger bun 2

   medium heat

5. Wipe out the pan, set it over high heat and heat it for 3 minutes until smoking hot, then add a thin film of oil. Place 2 meat balls in the pan, lay a piece of baking paper on top and immediately press each one down hard with a sturdy spatula to about 5 mm thick. Peel off the paper, season with salt and pepper and cook for 2 min 30 sec per batch, flipping after about 2 minutes once the edges are deep brown and crisp; the second side needs only 30 seconds. Cook in 2 batch(es). Thin patties cook through quickly: they are done when no pink remains. Turn on the extractor fan, as the pan will smoke.

   Add in this stepVegetable oil 1 tspSalt ½ tspBlack pepper 2 pinch

   high heat

6. Build each burger: bottom bun, a spoonful of garlic yogurt, tomato slices, 2 hot patties, sumac onions, a little more yogurt and the top bun. Eat right away while the edges are crisp.

   Add in this stepTomato 1