KOOBIDEH BURGER SLIDERS RECIPE Makes: 14 - 16 slider patties Ingredients: -- 2.2 lbs./1100 grams Ground beef (80/20 fat content) OR 900 grams of stew beef/lamb + 200 grams of beef/lamb fat -- 1 large White (or yellow) onion -- 2 tsp Salt -- 1 tsp Fresh ground pepper -- 1/2 tsp Chipotle chili pepper -- 1 tsp Smoked paprika -- Cheese for the burgers (feta, cheddar, your choice) -- Burger condiments of your choice -- Burger slider buns (such as Hawaiian rolls) Instructions: -- Skin and shred the onion using the coarse side of a box shredder. -- Using a piece of cheesecloth, a sieve or a smaller bowl, squeeze/press the shredded onion to remove most of the onion juice. -- Put the shredded and strained onion in a medium bowl. -- Add salt, black pepper, paprika, chipotle pepper to the shredded onion and mix thoroughly. -- If you are grinding the meat yourself: -- Cut up the red meat (flank steak or stew meat) and the extra fat into 1-to-1.5-inch pieces -- Grind through the larger grinder plate (pea sized holes). -- Add the shredded onion and spice mixture to the once-ground meat. -- If you are using pre-ground meat from the store: -- Add the onion flakes and spices to the ground meat. -- Using rubber gloves, massage the meat and onion mixture for 1 minute to partially incorporate before the second grind. -- Change the grinder plate to smaller gage (matchstick sized holes) and grind the meat and onion mixture. -- Knead the twice-ground meat and onion mixture for at least 5 minutes while turning the bowl and folding over as if kneading dough to make bread! -- For each slider, take about 60 grams (2.11 ounces) of the ground meat mixture, and roll it into a ball. -- Put the prepared Koobideh balls in a covered container and refrigerate for at least 2 hours or overnight. -- Heat your griddle to 400 degrees (or put your skillet on medium high) -- Put 2 tsp of vegetable oil on the griddle and place the balls of meat on the griddle. -- After about 30 seconds: -- Use a large spatula (and weight if you have it) to press down on the burgers until they are about 1/2" thick. -- Smash again in the opposite direction. -- Let the burger cook for 3 minutes on one side and then turn over to cook another 3 - 4 minutes. -- After you turn over the burgers, put your preferred cheese on top to slightly melt. -- To toast the buns, put a bit more oil on the griddle and place the bun halves cut side down for 2 minutes. SERVING SUGGESTIONS: -- Dress and serve your koobideh sliders however you normally like your burgers.
@matthewbanno3407
56 минут бұрын
You’ve definitely championed it again as always 👍🤞❤️
@andreleibee354
18 сағат бұрын
great idea! gotta try this :) koobideh is so good to begin with but this take on it is great! thanks!
@Mary87-qo1er
18 сағат бұрын
I love Iranian food. Please share more Iranian recipes ❤
@CafeBagheri
18 сағат бұрын
Persian/Iranian are the same heritage.
@adrianmartin1308
6 сағат бұрын
Can anyone help me? Whenever I do koobideh or just kebab skewers they get dry. What can I do to make them less dry? Do I knead the meat too much? Is fluid missing? Thank you in advance from a persian food fan from switzerland
@CafeBagheri
3 сағат бұрын
@@adrianmartin1308 1- Don't squeeze too much onion juice after shredding (leave some moisture in the kabob). 2- Make sure you have at least 20% fat in the ground meat (and no more than 25% fat, because that will create other problems!) 3- Don't overcook the kabob skewers. I know this is against most Iranians' perception of cooking Persian kabobs, but ideal level of doneness for koobideh kabob is medium rare! If you cook longer than that, it will be dry. Cook koobideh on hot fire for 8-10 minutes and turn skewers often. 4- Serve koobideh as soon as possible. Waiting to serve later, will make the koobideh tougher and drier with every passing minute! Watch my original Koobideh Kabobb video for tips and tricks. I am in the process of producing an up-to-date Koobideh video, since I have learned so much more since I filmed the first one!
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