Diy Kofta Burgers Recipes

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DIY KOFTA BURGERS



DIY kofta burgers image

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

1kg lamb mince
2 onions, coarsely grated
1 garlic bulb, broken into cloves and finely chopped or grated
6 tbsp garam masala
bunch coriander, chopped (optional)
1 tbsp chilli sauce, plus extra to serve
8 pitta breads
4 tomatoes, halved and sliced
half a red cabbage, shredded
1 red onion, sliced (optional)
small pot plain yogurt

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

LAMB KOFTA BURGER



Lamb Kofta Burger image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 28

1/2 cup Greek yogurt
1/4 cup tahini paste
1 teaspoon kosher salt
Zest and juice of 1 lemon
3/4 cup apple cider vinegar
2 tablespoons light brown sugar
1 teaspoon salt
2 bay leaves
2 cloves garlic, peeled
1 small red beet, peeled, thinly sliced
1 large turnip, peeled, thinly sliced
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons fresh flat-leaf parsley, minced
20 ounces ground lamb (50 percent shoulder, 50 percent leg)
4 cloves garlic, minced
1 medium onion, minced
1 bunch parsley, stemmed, minced
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 medium brioche buns
Lettuce leaves
Sliced tomatoes
Sliced onions

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.

KOFTA KEBABS



Kofta Kebabs image

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

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

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

SPICY KOFTA BURGERS



Spicy Kofta Burgers image

A delicious, simple spicy mix which is great served either in flat bread wraps or warmed pitta breads with a cooling yoghurt, mint and cucumber dressing.

Provided by English_Rose

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 small onion, finely chopped
2 garlic cloves, finely chopped
1 lb ground beef
2 tablespoons curry paste
of fresh mint, finely chopped
salt & freshly ground black pepper

Steps:

  • Combine all the ingredients in a large bowl and mix until well blended.
  • Shape the mixture into 4 burgers and chill until ready to barbecue.
  • Cook the burgers close to the coals for 3 minutes per side for rare or longer for medium to well done. Serve immediately.

Nutrition Facts : Calories 257, Fat 17.2, SaturatedFat 6.7, Cholesterol 77.1, Sodium 109.9, Carbohydrate 2.7, Fiber 0.3, Sugar 0.8, Protein 21.4

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