The Persia Burger is a burger that is inspired by Persian meat kebabs. Grated onion combined with minced meat and spices grilled together then topped off with a roasted garlic lemon aioli.
Change is Good
Change is good, I am always quoting that here on Seduction in the Kitchen. Over the years I, myself have gone through many changes. Some good, some bad, but from each change I have learned something.
I have been working hard to improve and change some things up on Seduction, mostly this SEO stuff. Also, my biggest change has been photography over the years. I had another blogger reach out to ask me how I do my videos recently.
I told her step by step what I do and what I use. She was blown away that I was so detailed. That is who I am. I am not going to give you half the details. I mean sure you should guard maybe a few of the tricks you do, but I am not like that. You ask for help I will help you.
Anyway, she has known me back when Seduction in the Kitchen first started and complimented how proud she was to see how far I have come as a photographer. My photos are really professional looking now. Those words really made me proud. I really work hard to improve myself in photography.
Sunday, May 21st Parade Magazine
I will be featured in print again. Briefly, I mentioned it in the Honey Roasted Strawberry Cheesecake Smoothie. I have had confirmation that my
No Bake Caramel Delights will be printed and ran in that Sunday edition.
I am so super stoked about that. Parade sent me a pdf of the page it will be on and also the cover of the magazine. Yes, the cookies are listed on the cover. They used my original photo, which I am so happy about, it shows how much I have improved in photography.
I have been in publications that are online, but there is something special about seeing your name in actual “print.” The last time I was in “print” was January of 2016 and that too was Parade Magazine Sunday paper. It was for my
Smoked Salmon and Dill Goat Cheese Grilled and was named 1 of the 7 of the fanciest grilled cheese in America. I kept that paper and had framed. It was such an honor.
May is National Burger Month. Burgers are so much fun to make and to create. Last year for Burger month I came up with:
“Pitts” Burger With Iron City Beer Braised Onions. Yes, a tribute to my hometown of Pittsburgh.
This year I wanted to create something that would stand out. I do after all have some pretty wild burger recipes on here like The Red Wine Burger, Jerk Chicken Burgers with Tropical Fruit Slaw, Canadian Poutine Burger, and many others that are over the top like this.
So yes, I wanted to create another burger for burger month! I have a few others maybe up my sleeve for Burger month. I got a few ideas swimming up in my head like maybe I will finally create the Pierogie burger idea I have had the last few years.
May is a big month, not just burger month. It is also the Birthday month of Seduction in the Kitchen! On May 18th Seduction will turn 4 years old.
If you go back to the first recipes on here you will find out, I was in a cast on bedrest and bored when I decided to start Seduction in the Kitchen. Also, I started it to impress a guy, a Persian man.
We had started talking and I thought, I could impress him with my cooking skills. We talked on and off over the last few years, but we reconnected last year and we have been talking for over a year now. He lives in another state before you ask.
Anyway, knowing I wanted to create a burger for burger month, I asked him what would he want in a burger? He said chopped up onion mixed in with the meat. In our conversation, he wanted something Persian, but just could not really find something in a burger that was close.
My brain started thinking like it does. How can I make a Persia Burger? I knew I had
Persian Kebabs with Saffron Butter. On here and it was one my first recipes I made to impress him. It had what he was referring to, the chopped onion mixed with the meat.
There is a secret to that onion, it not chopped like you think. You have to grate it. That is what makes it a good Persian taste, along with the spices. To top it off I decided to whip up roasted garlic with lemon infused olive oil. Then serve on a pita bread, but I did find sandwich thins which hold up even better. The Persia Burger was born!
Mix it all up with Certified Angus ground beef and a little ground lamb. Then to top it off, I decided to whip up garlic with lemon and oil. Then serve on a pita bread, but I did find sandwich thins which hold up even better. The Persia Burger was born!
- 1 medium onion (, grated)
- 1/2 lb ground lamb
- 1/2 lb Certified Angus ground round
- 1 clove garlic minced
- 1/4 cup plain bread crumbs
- 1 egg lightly beaten
- 1 teaspoon turmeric
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon saffron
- 1 tablespoon butter melted
Garlic Lemon Aioli:
- 4 heads of garlic
- 3 cups canola oil
- 1 juice of a lemon
- sliced tomato
- Sandwich Thin Rounds
- Squeeze out as much water out of the grated onion as possible.
- Then add the onion to the meats along with the garlic, bread crumbs, egg, turmeric, lemon juice, black pepper, and salt.
- Mix everything together well.
- Shape the meat into patties.
- Melt the butter and add the saffron whisk it up well.
- Place the patties on the grill, brushing them with the saffron butter.
- Grill up the burgers basting them as they cook with the saffron butter.
Garlic Lemon Aioli
- Add the garlic to a food processor and run for 10-20 seconds.
- Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Repeat process 3-4 times until garlic starts to look like paste.
- Turn the processor back on, add the oil to the processor at a very slow rate, in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify.
- Add ½ teaspoon of lemon juice very slowly, in a thin stream.
- Wait on it a few seconds until the lemon juice is well absorbed.
- Repeat the same process of slowly adding ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
- Open the Sandwich Rounds, place the burger on the bottom portion. Then top off with lettuce and tomato. On the top portion of the Sandwich Round, add a layer of the Garlic Lemon Aioli. Serve the burgers up and ENJOY!
For the Garlic Lemon Aioli, there will be a lot, but this does keep well. Keep in the fridge, and covered and it is wonderful on many sandwiches.
Amount Per Serving: Calories: 430