TAMRA SCROGGINS
Director of Culinary
Daily Grill Restaurant & Bar

BUSH’S BLENDED KOFTA WITH CANNELLINI BEAN AND TOMATO SALAD

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

Servings: 24

Ingredients:

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

Directions:

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