Beef & Lentil Shawarma Burger for #BurgerMonth

Served on soft, thick pita bread with creamy cool tzatziki, juicy tomato, thin slices of red onion, crumbled feta and fresh cilantro, these Shawarma Beef & Lentil burgers are a Mediterranean dream! Lentils mixed with beef serve as the hearty base, using tasty lentils to stretch the meat and add flavor and fiber while the lively Shawarma seasonings add tangy, warm, enticing flavors.

May is National Burger Month!

Did you know that May is National Burger Month? It’s a month I look forward to all year long because it’s SO fun! For years, Girl Carnivore has hosted this annual blogger event where bloggers all over make fabulous burger creations throughout the month. Although much of it is centered around meat, this is the time to celebrate burgers of all kinds! Vegetarian, chicken, lamb, fish and of course, beef burgers are the stars of the show.

Each year, I love seeing all the creativity and deliciousness. They all look epic and droolworthy! This year is no exception, featuring burgers like these:

• Irish Stout Burgers with Cheddar and Bacon
• Sweet Mushroom and Muenster Burgers with Tomato Jam
• Bacon Mozzarella Burgers
• Grilled Onion Burger
• Mediterranean Turkey Burgers
• Brisket Burgers
• Super Smash Burger
• Beef and Chorizo Burger

But let’s come back to the Shawarma burger, shall we?

Where does Shawarma come from?

Originating in the Ottoman Empire (now called Turkey), Shawarma is a super popular street food, traditionally seasoned ground meat cooked on a large spit, sliced off and served in flatbread, much like a gyro. Shawarma made its way from the Ottoman Empire to the Mediterranean in the 19th century.

The name Shawarma stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), referring to the rotating skewer they cook the meat on. Originally made with pork, today, people make Shawarma with lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat. Still, the real secret to a perfect shawarma stems from the marinade.

Depending on the variety, people marinate the meat for at least a day, preferably two, especially when using beef. The marinades are often yogurt or vinegar-based and typically include tart, savory and sweet flavors like cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, turmeric, dried lime, paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices.

You don’t need a long marinating time for the burgers, though. Once you mix the burger mix, just a short waiting time of 15 minutes both gives the binder time to work its magic, it also lets the flavors infuse in the meat and lentils.

For extra shawarma flavor, I recommend using broth and shawarma style seasonings when cooking the lentils as well.

What to serve with a Shawarma burger?

• 

• 

• 

• 

• 

For an appetizer, a nice Mediterranean dip like muhammara, tzatziki or hummus with toasted pita bread and veggies.

Depending on how big you make these burgers, once you add on all the toppings, you might not need any sides at all, but to round out the meal, I do recommend serving with extra veggies like juicy tomato slices, crunchy cucumber, sliced carrots, or whatever makes you happy. Dip those veggies in some of the creamy tzatziki and revel in the rich and varied flavors, colors and textures.

If you’re a die-hard burger and fries kinda person, serve with curly zucchini fries, steak fries or (one of my personal favorites), eggplant fries. Adjust the seasonings to match the shawarma flavors, if you like. Greek seasoning would work really nicely, Z’aatar, or Ras El Hanout.

To drink, I highly recommend my ginger chai elixir, iced. Sweet,cool and creamy, chai counterpoints the zesty flavors of shawarma burgers really nicely. If you’re looking for a wine pairing, Wine Folly suggests a dark red, fruity wine such as malbec or cabernet sauvignon.

Print

Nutrition analysis is for 1/6 of the mixture, burger only.

Visit the other awesome Burger Month participants!

For more burger epicosity throughout the month of May, head on over to these blogs:

Chiles and Smoke 🍔 Grumpy’s Honeybunch 🍔 Honeybunch Hunts 🍔 Miss in the Kitchen 🍔 Out Grilling 🍔 Our Good Life 🍔 Culinary Adventures with Camilla 🍔 A Kitchen Hoor’s Adventures 🍔 The Redhead Baker 🍔 Simple and Savory 🍔 For the Love of Food 🍔 Grillax 🍔 The Beard and The Baker 🍔 Or Whatever You Do 🍔 The Kindred Plate 🍔 Sumptuous Spoonfuls 🍔 Sweet reciPEAs 🍔 Real Life with Dad 🍔 A Day in the Life on the Farm 🍔 Wildflour’s Cottage Kitchen 🍔 Grilling Montana 🍔 Devour Dinner 🍔 Making Miracles 🍔 Plateful of Passion 🍔 Pastry Chef Online 🍔 An Affair from the Heart 🍔 Sarah’s Cucina Bella 🍔 Karen’s Kitchen Stories 🍔 The Best Vegetarian Recipes 🍔 Wok and Skillet 🍔 BwellQue 🍔 The Spiffy Cookie 🍔 Bacon Fatte 🍔 Cheese Curd in Paradise  🍔