LAMB KOFTA BURGER
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.
DIY KOFTA BURGERS
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
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
KAFTA SNOOBER (LAMB BURGERS WITH PINE NUTS)
Make and share this Kafta Snoober (Lamb Burgers with Pine Nuts) recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 46m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown pine nuts in butter.
- Combine lamb, parsley, onion, mint, salt and pepper.
- Mix well and shape into rolls, filling each with 1 tsp pine nuts.
- Place in baking pan and pour tomato puree over rolls.
- Bake 30 minutes at 350F.
KEFTA BURGERS
Although I found this recipe in a Food Network magazine, the flavor is spot-on for the Kafta burgers served at our favorite Lebanese restaurant. I get the impression that the Kefta spelling is Moroccan and the Kafta spelling is Lebanese. I made these for a Middle Eastern-ish theme night at our home. They were a big hit!. Hint: best grilled and served with pita instead of hamburger buns, and tsaziki sauce instead of ketchup (I know, that's Greek, but it still compliments it so well). We enjoyed this meal with a salad of kalamata olives, tomatoes, feta and cucumber with a little oregano and some olive oil (optional splash of lemon juice but not too much if you like), tabouli, roasted red-pepper hummus with plain baked pita chips, and couscous pilaf. It was a healthy feast!
Provided by Gina Farina
Categories < 60 Mins
Time 50m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the cubed bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, paprika, cinnamon, mint, cumin, cayenne, salt and black pepper. Add the dill and parsley; pulse again until smooth.
- In a bowl, knead the paste and beef together. Form into 8 patties. Refrigerate for 10 minutes.
- Preheat grill to medium-high. Brush the patties with the olive oil. Grill 5 minutes first side, flip and finish cooking about 4 more minutes, or until the patties are cooked but not dried out.
Nutrition Facts : Calories 337.4, Fat 19.5, SaturatedFat 5.9, Cholesterol 110.6, Sodium 791.8, Carbohydrate 5.2, Fiber 1.7, Sugar 1.5, Protein 34.5
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