Vegan Adana Style Biffburger Kebabs Recipe

A spicy sizzling Turkish style kebab, perfect for roasting, grilling or BBQ’ing. Serve with sumac onions and hummus on warm flatbread

30 mins

BBQ Biffburger Chickpeas Dinner Lunch Sumac Turkish Bread

Ingredients

Method

Ingredients

Makes 4 kebabs

ADANA STYLE KEBABS

2 x ¼lb Biffburgers or beef-style burger patties (about 225g)
½ cup finely cut fresh parsley including stalks
¼ medium red onion
1 large clove garlic grated
1 tsp sumac
½ tsp cumin
½ tsp aleppo chilli (traditionally Isot biber – Sanliurfa pepper flake)
½ tsp red pepper flakes
½ tsp smoked paprika
1 tbsp coconut oil
Salt/pepper to taste

Sumac onions

½ medium red onion
Juice of half a medium lemon
½ tbsp sumac
Pinch salt
Drizzle of olive oil
Small handful finely chopped fresh parsley

Cumin hummus

½ can of chick peas
1 tbsp tahini
2 tbsp of aquafaba from the can
Juice of one small lemon or half a big one
½ clove garlic
1 tbsp olive oil
Big pinch salt/pepper
½ tsp cumin
2 tbsp of water

Any flat bread or wrap of your choice, we went for some soft Turkish bread

Method

Pre-heat your oven to 180C to start.

Sumac onions – these go first to give them time to pickle

Peel and cut the ends off the red onion, then slice with the grain from core to head to create thin matchstick slivers. Squeeze over the lemon juice, add oil, sumac and salt, mix together. Finely chop the parsley and then toss together. Cover and leave for 10 mins, but up to 30 mins if you have time as this will enable the onion to slightly pickle in the lemon juice, and soften a little.

Adana style kebabs

Defrost your beef style burgers, if frozen, then combine all kebab items in a bowl and mix with your hands until fully combined. Shape the mix into four equally sized tight sausages and skewer, either with stainless steel flat skewers, or robust wooden ones.

We don’t advise to put directly onto a hot BBQ as they will stick and break apart. Its best to roast at 180C first for 8-10 mins, and finish off on the BBQ for 5 mins if you have one going, turning every minute to create wonderful chargrilled marks. Brush with some of the oil that seeps out after roasting or keep that for dressing later on.

Cumin hummus

This is super easy but super effective, we can’t recommend blending your own hummus enough. And the best thing about it is, you can add anything you want to make it your way! This is our base recipe, with some cumin added to give it a little spicy hum.

Simply add all the ingredients, apart from the water, to a smoothie style blender and whizz up until smooth, you’ll probably need to add the water to loosen it up, but that is totally up to you! We like ours slightly thick!

Build up!

When your kebabs are cooked, get the bread onto the BBQ for 30 seconds a side to warm up, or toast under a medium grill or in a pan then build your kebabs just how you want them! We go for a big dollop of hummus first, the kebab second, a generous portion of the onions and the more hummus before wrapping it all up and diving in.

If you want to go EXTRA (which we always recommend here at Biff’s) then try sprinkling pomegranate seeds on, adding your fave chilli sauce, or maybe one of those juicy pickled banana chillis that you get in Turkish kebab shops!