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Thursday, July 31, 2008

Building burgers with Turkish Baharat

(photo by Desmond)
Featured in photo: Elk burger with Turkish Baharat and Fennel Sausage on Naan Bread from Halal Meats and Specialty Foods with Caramelized onions with new spice blend: Mitmita.

I took 2 pounds ground elk (you can use beef or bison as well)
2 Fennel Sausages from De Luca's
2 heaping tablespoons Turkish Baharat
1 tsp. Sea Salt
2 tablespoons pomegranate molasses.

Mix all ingredients by hand and form into 1/4 lb patties. The spice blend gives it a flavour of Turkish kofta, the pomegranate adds a lovely tang and the fennel sausage has a wonderful flavour and aroma that when served in naan or pide with the yoghurt tahini sauce, you are transported to the Mediterranean.

Nice Summer enjoyment!


Elatia Harris said...

I have a meatloaf fancier on my client list at present -- can't wait to try this. Alas a really good fennel sausage doesn't exist around here, but I have gotten good results with using wild fennel pollen mixed into a routine garlic sausage.

Karen Food said...

sounds very nice indeed. I don't have access to wild fennel pollen. I'm very intrigued.