Equipment
Ingredients
Kofte Patties
- 500 g ground lamb
- 1 red onion, grated
- 3 garlic, minced
- 15 g fresh flat-leaf parsley, finely chopped
- 10 g fresh mint, finely chopped
- 4 g ground cumin
- 2 g ground coriander
- 2 g smoked paprika
- 5 g salt
- 2 g black pepper
Garlic Yogurt Sauce
- 120 g plain greek yogurt
- 15 ml lemon juice, freshly squeezed
- 1 garlic, minced
- 1 g salt
Burger Assembly
- 4 burger buns, split
- 1 tomato, sliced
- ½ red onion, thinly sliced
- 4 lettuce, leaves, washed and dried
Nutrition (per serving)
Method
In a large mixing bowl, combine the ground lamb, grated red onion, minced garlic, chopped parsley, chopped mint, cumin, coriander, smoked paprika, salt, and black pepper. Gently mix with your hands until the ingredients are just incorporated. Do not overmix.
Divide the lamb mixture into four equal portions. Gently shape each portion into a patty about 2 centimeters thick. Use your thumb to press a shallow dimple into the center of each patty.
Place the formed patties on a plate, cover loosely, and transfer to the refrigerator to rest and firm up for 15 minutes.
While the patties chill, whisk together the Greek yogurt, lemon juice, minced garlic, and salt in a small bowl. Set aside.
Preheat your grill or a heavy cast-iron skillet to medium-high heat, targeting approximately 200 degrees Celsius (400 degrees Fahrenheit). Lightly oil the grates.
Place the lamb patties on the hot grill. Cook undisturbed for 4 to 5 minutes until a dark crust forms. Flip and cook for an additional 4 to 5 minutes, or until an instant-read thermometer inserted into the center reaches 71 degrees Celsius (160 degrees Fahrenheit) for food safety.
During the last minute of cooking, place the split burger buns face down on the grill to toast lightly.
Spread a generous layer of the garlic yogurt sauce on the bottom and top halves of each toasted bun. Layer with lettuce, the grilled kofte patty, sliced tomato, and sliced red onion. Top with the bun crown and serve immediately.
Chef's Notes
- Grating the onion instead of chopping it introduces a more homogenous flavor and helps bind the meat, but you must wring out the excess liquid to prevent soggy patties.
- Do not overwork the ground lamb when mixing. The heat from your hands can melt the fat, leading to a dense and tough burger patty.
- Making a small thumbprint indentation in the center of each raw patty prevents it from puffing up like a football on the grill, ensuring an even surface for toppings.
- Resting the meat mixture allows the dried spices to bloom in the natural moisture of the lamb and herbs, resulting in a significantly more flavorful burger.
- For the best texture, ask your butcher for a coarse grind on the lamb rather than a fine puree-like grind found in some commercial packets.
Storage
Refrigerator: 3 days — Store raw patties and cooked patties separately in airtight containers.
Freezer: 3 months — Freeze raw patties separated by parchment paper.
Reheating: Reheat cooked patties gently in a skillet over medium heat with a splash of water to prevent drying out.
