Pass crisp lettuce leaves and tangy yogurt with these cumin-spiced patties and assemble them at the table.
Ingredients
1 pound ground chuck
½ small onion, finely chopped
1 clove garlic, minced
1 tablespoon flat-leaf parsley, minced
1 ½ teaspoons fresh mint, minced
1 ½ teaspoons za'atar (see note)
1 ½ teaspoons kosher salt
½ teaspoon ground cumin
½ teaspoon freshly ground pepper
4 leaves bibb lettuce and plain yogurt, for serving
Directions
Light a grill. In a medium bowl, gently mix the chuck with the onion, garlic, parsley, mint, za'atar, salt, cumin and pepper. Form the meat into 1 1/2-inch balls and flatten them to 3/4 inch thick patties.
Grill the meatballs over moderately high heat until pink in the center, about 2 minutes per side. Wrap the grilled meatballs in lettuce leaves and serve with yogurt.
