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
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
Steps:
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
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
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.
CHEF JOHN'S KOFTA KEBABS
I'm excited to share what is one of my all-time favorite things to grill. This is perfect for those times when you want to take a break from grilling burgers, but you also kinda want a grilled burger, since this is basically a Mediterranean-style meatball on a stick. I know "shish" gets more love, but "kofta" might be the best kebab. Serve over a tomato, onion, and cucumber salad with flatbread or pita and a lemony tahini dressing.
Provided by Chef John
Categories BBQ & Grilled Beef Skewers and Kabobs
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
- Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
- Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
- Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
- Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
- Meanwhile, preheat a charcoal grill until coals are very hot.
- Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 6.2 g, Cholesterol 68.9 mg, Fat 22.1 g, Fiber 1.2 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 693.3 mg
CHEF JOEY'S BAKED KOFTA BURGERS
I love the taste of Kofta balls and thought I'd change them a little so they would fit into a burger bun. I used sprouted wheat buns for mine. I put goat's cheese as opposed to cow cheese as it is much easier to digest. I baked these on a large rimmed cookie sheet covered with parchment paper and a light spray of oil. These would be delicious with a side of home made beans or some sort of spicy tomato sauce to give them a little kick.
Provided by Chef Joey Z.
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400'F.
- Cut the parchment to fit the baking pan and spray it lightly with oil. Set aside.
- Using your food processor with the grater blade grate the cauliflower, cabbage and apple. Put in a large bowl.
- Add the rest of the ingredients to the bowl and combine to form a slightly sticky mixture.
- Shape into burgers. I got 8 good sized ones out of this recipe.
- Place the burgers on the oiled parchment and spray the tops of each burger lightly with the oil. This will give it some crispness.
- When done let cool on the baking sheet.
- Place in your toasted burger bun and add desired toppings.
- Bon Appetit!
Nutrition Facts : Calories 109.2, Fat 0.4, SaturatedFat 0.1, Sodium 304.2, Carbohydrate 23.5, Fiber 2.2, Sugar 3.3, Protein 3.3
JUICY & DELICIOUS MIXED SPICE BURGERS
We like trying to make "street foods" at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. - Anne Henry, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 259mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED KOFTE BURGERS
Provided by Mark Bittman
Categories dinner, easy, quick, burgers, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill, or heat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. Cut lamb into large chunks, and put in container of a food processor; process until well chopped. Add onion and egg, along with some salt and pepper, and process until quite smooth. With wet hands, shape into four kofte burgers.
- Grill kofte, undisturbed, until nicely browned on one side, about 5 minutes. Turn and brown the other side. These can be medium to well-done and will still be moist.
- While meat is cooking, combine shallot, parsley and lemon juice, adding a pinch of salt. Serve the meat on rolls or buns. Garnish with shallot mixture and some red peppers.
Nutrition Facts : @context http, Calories 1255, UnsaturatedFat 54 grams, Carbohydrate 26 grams, Fat 120 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 61 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
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