Lamb kofte burger

lamb kofte burger topped with salad in pita bread

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5 from 2 votes

This lamb kofte burger combines delicious Middle Easter flavors to make one deliciously different burger.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Fusion

Servings:

Calories: 542kcal

Author: Caroline

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Ingredients

For the kofte burger

½ onion grated
2 cloves garlic crushed/finely grated
2 tablespoon mint finely chopped
2 tablespoon parsley finely chopped
1 lb ground lamb lamb mince
1 teaspoon coriander
1 teaspoon cinnamon
1 teaspoon salt
1 egg

For fattoush salad

2 romaine lettuce leaves shredded and long slices cut
1 radish thinly sliced
½ tomato diced
⅙ English cucumber quartered lengthwise and sliced
2 tablespoon parsley roughly chopped
1 radish halved and thinly sliced
1 tablespoon olive oil
½ tablespoon lemon juice
¼ teaspoon sumac
¼ teaspoon honey
½ clove garlic grated/crushed

To serve

6 tablespoon muhammara
4 pita bread (I used slightly smaller rounds here)

Instructions

For the burgers

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.

For the salad

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)

To serve

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.

Notes

Note fattoush usually also has toasted pita chips in it which I have missed out here since it is being served in pitas. However if you'd like to make a larger amount of salad to have some on the side, I'd recommend toasting a pita, breaking into chunks and adding shortly before serving (as in my winter fattoush).

If you prefer, you can also make this with hummus or tzatziki, though I highly recommend muhammara - you can make your own using the muhammara recipe I have shared, it's very easy.

Note muhammara not included within nutritional info, since it can vary if bought/made etc.

Nutrition

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