Lamb Kofta Burger

How to Make Lamb Kofta Burger

1. 1

   Step 1: Make the kofta mixture

   In a large bowl combine the ground lamb, grated onion (squeezed of excess liquid), minced garlic, chopped parsley, cumin, cinnamon, salt, and black pepper. Mix gently with your hands or a fork until ingredients are evenly distributed — avoid overworking to keep the meat tender. Cover and chill for 10–15 minutes to firm up and make shaping easier.

   For this step

   • 1 lbGround lamb
   • 1 small (grated)Small onion, finely grated (squeeze out excess liquid)
   • 2 clovesGarlic cloves, minced
   • 1/3 cupFresh parsley, finely chopped
   • 1 tspGround cumin
   • 1/4 tspGround cinnamon
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Shape into patties

   Divide the chilled mixture into 4 equal portions and shape each into a compact oval or round patty about 3/4-inch thick, pressing a slight indentation in the center so they cook evenly. If you prefer, thread onto skewers for a more traditional kofta presentation; otherwise leave as patties for burgers. Let rest while you preheat the grill.
   
3. 3

   Step 3: Prepare the quick yogurt sauce

   Stir the plain Greek yogurt in a small bowl and season with a pinch of salt and pepper; for extra flavor add a squeeze of lemon or a teaspoon of chopped mint if desired. Chill the sauce until ready to assemble — it only takes a minute to prepare and brightens the rich lamb.

   For this step

   • 1/2 cupPlain Greek yogurt (for sauce)
   
4. 4

   Step 4: Grill the kofta patties

   Preheat your grill to medium-high (about 400°F / 200°C) and oil the grates. Grill the patties 3–4 minutes per side, flipping once, until an instant-read thermometer reads 160°F (71°C) for well-done lamb or 145°F (63°C) for medium-rare if you prefer; adjust time as needed. Remove from the grill and let rest 3 minutes.
   
5. 5

   Step 5: Assemble and serve

   Toast the buns briefly on the grill if you like, then spread a generous spoonful of the yogurt sauce on the bottom bun. Top with a lamb kofta patty, sliced tomato, cucumber, and thinly sliced red onion or lettuce as desired. Finish with more sauce, close the burger, and serve immediately.

   For this step

   • 4 bunsBurger buns or pita pockets
   

1. In a large bowl combine the ground lamb, grated onion (squeezed of excess liquid), minced garlic, chopped parsley, cumin, cinnamon, salt, and black pepper. Mix gently with your hands or a fork until ingredients are evenly distributed — avoid overworking to keep the meat tender. Cover and chill for 10–15 minutes to firm up and make shaping easier.
2. Divide the chilled mixture into 4 equal portions and shape each into a compact oval or round patty about 3/4-inch thick, pressing a slight indentation in the center so they cook evenly. If you prefer, thread onto skewers for a more traditional kofta presentation; otherwise leave as patties for burgers. Let rest while you preheat the grill.
3. Stir the plain Greek yogurt in a small bowl and season with a pinch of salt and pepper; for extra flavor add a squeeze of lemon or a teaspoon of chopped mint if desired. Chill the sauce until ready to assemble — it only takes a minute to prepare and brightens the rich lamb.
4. Preheat your grill to medium-high (about 400°F / 200°C) and oil the grates. Grill the patties 3–4 minutes per side, flipping once, until an instant-read thermometer reads 160°F (71°C) for well-done lamb or 145°F (63°C) for medium-rare if you prefer; adjust time as needed. Remove from the grill and let rest 3 minutes.
5. Toast the buns briefly on the grill if you like, then spread a generous spoonful of the yogurt sauce on the bottom bun. Top with a lamb kofta patty, sliced tomato, cucumber, and thinly sliced red onion or lettuce as desired. Finish with more sauce, close the burger, and serve immediately.