LAMB KOFTA BURGERS WITH SUMAC YOGURT SAUCE
Tasty grilled Kofta Burgers, taking simple ingredients and elevating them!
Provided by Cosette's Kitchen
Categories meat
Time 20m
Number Of Ingredients 10
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!
LAMB KOFTE BURGER
This lamb kofte burger combines delicious Middle Easter flavors to make one deliciously different burger.
Provided by Caroline's Cooking
Categories Main Course
Time 30m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 542 kcal, Carbohydrate 36 g, Protein 26 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 124 mg, Sodium 971 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
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
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EASY LAMB KOFTE BURGERS - EASY PEASY FOODIE
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- Start by grating the cucumber on the coarse side of the grater and then squeeze the grated cucumber between your hands to get rid of as much of the water out as you can.
- Next get your flatbreads started. Put the flour and salt in a bowl and mix together thoroughly. Add the oil and water and mix together until it forms a soft dough. Put the dough aside for later.
- While the burgers are cooking in the grill, divide your flatbread dough into 12 roughly equal pieces and roll each one out to about the size of a standard frying pan (roughly 20cm), but don’t worry about being too exact.
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