Dill Sun-dried Tomato Kofta Sandwiches


for the kofta:
1 lb 93% lean ground beef
3 tablespoons minced dill
1/4 cup sun-dried tomatoes (dry, not packed in oil), minced
1/2 small onions, minced
freshly ground black pepper

3/4 cup Greek yogurt
1/3 cup thinly sliced, seeded cucumber
1 tablespoon minced dill
freshly ground black pepper

to serve:
small flatbread/pocketless pita, warmed
sliced tomato
sliced cucumber


Mix together all of the kofta ingredients until well combined. Form into 12 small flat patties (think slider sized). Heat canola oil in a large skillet, cook the kofta until cooked through, flipping once, about 5 minutes on each side. Drain on paper towel-lined plates.

Meanwhile, stir together all of the tzatziki ingredients until well distributed. Set aside.

Spread the bread with tzatziki, top with two kofta, tomato, and cucumber. Serve immediately.

My thoughts:

The idea for these came to me when I was visiting the new location of Trader Joe’s out in the suburbs. I have a love/hate relationship with Trader Joe’s but I do love their sundried tomatoes because they are not packed in oil. Oil-packed is good for some recipes but when I’m using it with other heavy ingredients like meat, I really prefer the dry kind. Anyway, their ground beef isn’t as overpriced as most of their meat so I picked that up and voila, Dill-Sundried Tomato Kofta Sandwiches were born. I made these for lunch because Matt is working from home today but they are definitely hearty enough for dinner when served with some veggies or a salad. We were both surprised at how well the dill came across in the burgers. It really lightened the flavor of the kofta and pulled together the whole sandwich. Plus it was super quick to make, I slept in and was only half awake when I made this and it still came out awesome and in under about 25 minutes.

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