In a blender or food processor, add all the ingredients except the ground beef.
Process until smooth and mixed.
Pour the egg mixture on the meat and mix with your hands until well combined. Let stand for 30 minutes to an hour at room temperature or overnight in the refrigerator to let the spices meld.
Gently form the meat into oblong patties, either on their own or on pre-soaked skewers.
Grill over charcoal, on a grill pan, or a broiler for about 20 minutes, turning over halfway, or until the meat reaches an internal temperature of 70C (160F).
Serve with buttered steamed rice (basmati rice if you can get it), tzatziki sauce, and Harissa.
