Ingredients

• 1/2 cup lightly packed whole-wheat sourdough bread cubes
• 1/4 cup walnuts
• 2 medium red onions; 1 grated, 1 halved and thinly sliced
• 1 1/2 teaspoons paprika
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons dried mint
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh dill
• 1/2 cup fresh parsley
• 1 1/2 pounds ground beef chuck
• 1/2 firm ripe cantaloupe, cut into matchsticks
• 1 tablespoon lemon juice
• Extra-virgin olive oil, for brushing

Browse by ingredient

Instructions

1. Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 tablespoon dill and the parsley; pulse until smooth.
2. Knead the spice paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain.
3. Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl.
4. Preheat the grill to medium-high. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes. Serve with the melon slaw.
5. Photograph by Antonis Achilleos