kebab burgers | kebabeh gu samooneh

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  • 1/4 cup finely chopped parsley
  • 3 tablespoons finely chopped green onions *
  • 1 tablespoon + 1 teaspoon sumac (or 2 tablespoons lemon juice)
  • 1/4 teaspoon fine sea salt or table salt (or to taste)
  • 2 1/2 pounds ground beef (a combination of chuck and sirloin, or a mix that is about 80% lean)
  • 1 cup chopped cilantro leaves *
  • 1/2 cup chopped green onions *
  • 2 teaspoons kosher salt (or 1 1/2 teaspoon fine sea salt/table salt), or to taste
  • 1/4 teaspoon black pepper, or to taste
  • About 2 to 3 thinly sliced plum tomatoes (for serving)
  • About 2 to 3 thinly sliced small Persian cucumbers (for serving)
  • Samoon or any other kind of bread (lawash, pita, or even burger buns all work great)


  1. For the dry salsa: Combine parsley, green onions, sumac, and 1/4 teaspoon salt, and set aside.
  2. Preheat a gas or charcoal grill to medium high heat (or turn your oven’s broiler on 5 to 10 minutes before you’re ready to cook the patties).
  3. Combine the ground beef with the cilantro, green onions, kosher salt, and black pepper. Mix everything just until it comes together. Do not over-mix or your kebabs will be tough and rubbery.
  4. Shape the kebabs into approximately 12 ovals.
  5. Grill or broil for about 5 to 7 minutes per side until they are cooked all the way through. **
  6. Serve the kebabs on samoon (or your bread of choice), topping each with a heaping teaspoon of the salsa, and a couple slices of tomato and cucumber.


* For grocery shopping purposes, this normally comes out to about 1 bunch cilantro and 1 bunch green onions (with the onion bunch split between the two components of the dish).

** Kebabs are most often served medium-well or well, but you can serve yours medium rare if that’s what you prefer.