Kofte Burger With Harissa And Yogurt Recipes

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LAMB KOFTA BURGER



Lamb Kofta Burger image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 28

1/2 cup Greek yogurt
1/4 cup tahini paste
1 teaspoon kosher salt
Zest and juice of 1 lemon
3/4 cup apple cider vinegar
2 tablespoons light brown sugar
1 teaspoon salt
2 bay leaves
2 cloves garlic, peeled
1 small red beet, peeled, thinly sliced
1 large turnip, peeled, thinly sliced
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons fresh flat-leaf parsley, minced
20 ounces ground lamb (50 percent shoulder, 50 percent leg)
4 cloves garlic, minced
1 medium onion, minced
1 bunch parsley, stemmed, minced
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 medium brioche buns
Lettuce leaves
Sliced tomatoes
Sliced onions

Steps:

  • For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water. Cover and reserve in the refrigerator.
  • For the pickled turnips: In a small saucepan over medium-high heat, combine 1 1/2 cups water with the cider vinegar, brown sugar, salt, bay leaves, garlic, beets and turnips. Bring to a quick boil to dissolve the sugar. Set aside to cool, then refrigerate until ready to serve. Serve the turnips only; discard the beets, bay leaves and pickling brine.
  • For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes. Add the parsley and mix well. Set aside in a small bowl.
  • For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat.
  • In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to overmix. Divide into six equal portions and shape into a round, tight patties, about 4 inches wide.
  • Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside.
  • Brush the cut sides of the brioche buns lightly with garlic butter and toast on the grill until golden and crisp, 5 to 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds.
  • To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion. Cover with the top buns and serve immediately.

QUICK LAMB KOFTA WITH HARISSA YOGURT SAUCE



Quick Lamb Kofta With Harissa Yogurt Sauce image

Make and share this Quick Lamb Kofta With Harissa Yogurt Sauce recipe from Food.com.

Provided by Lillismomma

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

1 (3 1/2 ounce) bag boil-in-bag jasmine rice
1 teaspoon saffron thread
2 tablespoons thinly sliced green onions
2 tablespoons minced fresh cilantro
2 tablespoons grated fresh onions
2 tablespoons 2% greek-style plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb lean ground lamb
cooking spray
1/2 cup 2% greek-style plain yogurt
1/4 cup chopped bottled roasted red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

  • For rice: cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with fork and sprinkle with green onions.
  • While rice is cooking, prepare kofta. Combine cilantro and ingredients through lamb; shape into 12 oblong patties.
  • Heat a large nonstick skillet over medium. Coat with cooking spray. Add patties to pan; cook approximately 10 minutes until done. Turning to brown all sides.
  • While kofta cooks, prepare sauce. Combine 1/2 c yogurt, and remaining ingredients. Serve sauce with kofta.

Nutrition Facts : Calories 455.3, Fat 28.5, SaturatedFat 12.5, Cholesterol 88, Sodium 646.3, Carbohydrate 25.8, Fiber 1.7, Sugar 2.2, Protein 22.6

DIY KOFTA BURGERS



DIY kofta burgers image

With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van

Provided by Good Food team

Time 50m

Number Of Ingredients 11

1kg lamb mince
2 onions, coarsely grated
1 garlic bulb, broken into cloves and finely chopped or grated
6 tbsp garam masala
bunch coriander, chopped (optional)
1 tbsp chilli sauce, plus extra to serve
8 pitta breads
4 tomatoes, halved and sliced
half a red cabbage, shredded
1 red onion, sliced (optional)
small pot plain yogurt

Steps:

  • Tip the mince into a large bowl (use a clean washing-up bowl if you don't have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.
  • To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Protein 26 grams protein, Sodium 0.37 milligram of sodium

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