Flavor Trends, Strategies and Solutions for Menu Development
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Tamra Scroggins photo

Director of Culinary
Daily Grill Restaurant & Bar


Recipe courtesy of Chef Tamra Scroggins
Sponsor: Bush’s Best

Servings: 24


Blended Burger Kofta:

  • 2 tablespoons kosher salt
  • ½ cup ground allspice
  • 2 tablespoons cayenne pepper
  • 2 tablespoons ground green cardamom
  • 2 tablespoons ground sumac
  • 2 tablespoons ground nutmeg
  • 2 tablespoons paprika
  • 48 patties Bush’s Best Blended Burger
  • As needed parsley, for garnish
  • As needed pita, for garnish

Balela Salad:

  • 12 cups Bush’s cannellini beans, drained and rinsed
  • 6 cups diced tomato
  • 3 cups sliced green onions
  • 3 cups minced fresh flat-leaf parsley
  • 4 ½ ounces fresh lemon juice
  • 1 ½ teaspoons minced or pureed garlic
  • ¾ cup extra-virgin olive oil
  • 1 ½ teaspoons kosher salt

Yogurt-Tahini Sauce:

  • 1 cup tahini
  • 2 tablespoons minced garlic
  • ¾ teaspoon kosher salt
  • 3 cups plain (not Greek) yogurt
  • ½ cup fresh lemon juice
  • 6 tablespoons roughly chopped flat-leaf parsley
  • As needed cayenne pepper


  1. For the Burger Kofta: In a bowl, blend together the spices.
  2. Thaw the burgers and shape each one in a cylinder and sprinkle with 1 teaspoon kofta spice. Set aside.
  3. For the Balela Salad: Combine the ingredients in a large bowl.
  4. For the Yogurt-Tahini Sauce: Whisk together the ingredients and check for seasoning.
  5. For each serving: Grill two of the meat cylinders on a hot oiled grill, for about 3 minutes on each side.
  6. Plate with 1 cup of salad and 2 ounces sauce. Garnish with parsley and serve with warm pita.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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