Recipe byThe ZestyPlate Kitchen
Spiced lamb kofta burgers: minced lamb with onion, garlic, garam masala and coriander, grilled and stuffed into pita with crunchy salad and yoghurt.
These kofta burgers take juicy lamb mince and work in garam masala, garlic and plenty of fresh coriander before they go under the grill and into warm pita. Everyone builds their own with crunchy salad and cool yoghurt, which makes them ideal for feeding a crowd. They're fragrant, simple and genuinely fun to eat.
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Prep 20 min
Cook 15 min
Total 35 min
Easy
Scale:
- 1kg Lamb
- 2 Onion
- 1 Garlic Bulb
- 6 tablespoons Garam Masala
- Bunch Coriander
- 1 tablespoon Chilli Sauce
- 8 Pita Bread
- 4 sliced Tomato
- 1/2 Red Cabbage
- 1 sliced Red Onions
- Small pack Yogurt
Preparation
- Tip the mince into a large bowl with the rest of the burger ingredients and a good pinch of salt. With clean hands, squeeze everything together until thoroughly mixed, then pat into 16 small burgers. (These freeze for up to a month, or chill for up to a day ahead.)
- To cook, heat the grill to its highest setting and lay the burgers in a single layer on a baking tray, working in batches if you need to. Grill on the top shelf for 5 to 6 minutes a side, until browned and cooked through.
- Pile the burgers onto a platter and serve with all the accompaniments, the pita, tomato, red cabbage, red onion and yoghurt, so everyone can build their own.
Tips from the ZestyPlate Kitchen
- Really squeeze the mince and seasonings together with your hands so the spice runs evenly through every patty.
- Form small, even patties; they cook through quickly and evenly under the grill.
- Pull them off while still a touch pink inside, as lamb dries out fast once overcooked.
- Lay out all the fillings before you serve so everyone can pile up their own pita.
Frequently Asked Questions
Yes. Shape them and freeze them raw for up to a month, or keep them chilled a day ahead. Cook them from the fridge or fully defrosted.
Lamb gives the richest result, but beef, or a lamb and beef mix, works well. Turkey makes a lighter version if you prefer.
Don't overwork the mince and don't leave them under the grill too long. A bit of fat in the mince keeps them juicy.
Pita, sliced tomato, red cabbage, red onion and yoghurt are the usual line-up. Hummus, chilli sauce or pickles are good extras.
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