Lamb Kofta Burger Recipes

DIY KOFTA BURGERS

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.

LAMB KOFTE BURGER

Steps:

• Grate the onion, grate or crush the garlic and finely chop the mint and parsley (note quantity is after chopping).
• Put all of the ingredients in a bowl and mix well - I'd recommend using your hands and really knead the mixture kind of squeezing it to get all the ingredients well mixed.
• Divide the mixture in to four and press each quarter into a flattened ball (burger shape) and refrigerate for around 20 minutes or so to firm up a little.
• Heat the grill to a medium heat and cook the kofte a few minutes each side until lightly charred and the meat is cooked through. Alternatively, you can cook them on a grill pan.
• Combine the chopped romaine lettuce, radish, tomato, cucumber and parsley in a bowl.
• Whisk together the oil, lemon, sumac, honey and garlic and drizzle over the salad. Toss to combine. (Note can be prepared ahead)
• Lightly warm the pita, if you like, then split open on one side. Spread one half of the inside of each pita with muhammara and then add a cooked burger and a good handful of salad.

LAMB KOFTA BURGERS WITH SUMAC YOGURT SAUCE

Steps:

• In a large bowl, add your ground lamb, onion, tomato, parsley and spices.
• Using clean hands, mix all the ingredients together until all are combined.
• Begin shaping into round burger shaped patties, about 1/4 pound each. You should be able to make 6 burgers with 1.5 pounds.
• Make a hole in the center of your burger with your finger, this is supposed to help with keeping the burger the same size and not shrinking.
• Place on heated medium/high grill for about 3-4 minutes on each side for medium-well.
• Remove from heat and assemble on your choice of bread. Add lettuce, tomato, onion, yogurt sumac sauce and even some feta cheese for an added bonus.
• Enjoy!

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

Steps:

• Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
• Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
• Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
• Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

LAMB KOFTA

Steps:

• In a large bowl, combine all ingredients except oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form mixture into 1 1/2-inch balls, and flatten into ovals or football shapes, about 1/4 inch thick.
• In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add half the lamb patties. Cook until first side is golden brown, about 3 minutes; flip patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
• Wipe skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.

LAMB KOFTAS

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

LAMB KOFTA

Steps:

• Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
• Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
• Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.