- 1 1/3 pounds lean ground beef (20% fat)
- 1 large onion, minced (about 2/3 cup) (skipped)
- 3 tablespoons water
- 4 teaspoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
Mix all ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
Makes about 20 patties.
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I made my patties a little smaller - about 4 heaping teaspoons (I have a 2 tsp cookie scoop - I used two scoops/patty). They definitely have a bite back. I’m going to make a yogurt-cucumber-mint sauce, but ranch would probably do in a pinch.
Also, I think it could benefit from maybe a half or whole cup of bread crumbs (or ground oatmeal), maybe just to stretch it out a bit. It’s a lot of spice, given that meat shrinks up when it cooks. Of course, they are called spicy meat patties.
