Beef Kefta With Melon Slaw

• 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

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

bread cubes, walnuts, red onions, paprika, ground cinnamon, mint, ground cumin, cayenne pepper, kosher salt, dill, fresh parsley, ground beef chuck, firm ripe cantaloupe, lemon juice, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beef-kefta-with-melon-slaw-recipe.html (may not work)