Turk-ish Leek Burgers Recipe from Jake Makes It Easy
These Turk-ish Leek Burgers bring a savory twist to your grill, blending caramelized leeks and a touch of cayenne with juicy ground beef for a flavorful, spiced patty. Served on soft buns with crisp lettuce, tangy mustard, and red onion, each bite offers a perfect balance of smoky, sweet, and spicy flavors. Ideal for a crowd-pleasing cookout or a cozy family meal.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
For the Burgers:
- 2 tablespoons olive oil, plus more for grill
- 4 large leeks, white and light green parts only (about 1 pound), halved, rinsed well, and thinly sliced
- Kosher salt
- ¼ teaspoon cayenne pepper
- 2 pounds ground beef (preferably 80% lean)
- ¼ cup plain dried bread crumbs
- Freshly ground black pepper
For Assembly:
- 8 burger buns, halved
- Mayonnaise
- Dijon mustard
- Thinly sliced red onions
- Torn butter lettuce
- Sliced tomatoes
Directions
Make the burgers: In a large skillet, heat the olive oil over medium-high heat. Add the leeks with a heavy pinch of salt and cook, stirring often, until jammy and caramelized, 12 to 15 minutes. Remove from the heat and stir in the cayenne. Let cool completely.
In a large bowl, combine the cooled leek mixture with the ground beef and bread crumbs. Mix with your hands until just combined, then form into 8 burger patties about 1 inch thick, and make a very light indentation with your thumb in the center of each.
Start a charcoal fire or heat a gas grill to high. Dip a rolled-up paper towel in olive oil and, using tongs, brush the grates of the grill to grease. Season both sides of each patty with a heavy pinch of salt and black pepper. Place the patties on the grill and cook undisturbed until golden, 3 to 4 minutes, then flip with a metal spatula and continue to cook for another 3 to 4 minutes for medium-rare. Transfer to a platter and let rest for 5 minutes.
For assembly: Serve on the challah buns, with mayo, Dijon, thinly sliced red onions, lettuce, and tomatoes.
