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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 695 kcal
- Protein
- 32 g
- Carbohydrates
- 48 g
- Fat
- 34 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 1037 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 95 mg
- Potassium
- 576 mg
- Calcium
- 295 mg
- Iron
- 5.9 mg
- Magnesium
- 50 mg
- Phosphorus
- 280 mg
- Zinc
- 4.8 mg
- Vitamin A
- 37 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 70 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 3.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.39 mg
- Niacin
- 7.8 mg
- Folate
- 44 mcg
- Water
- 154 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Patties fall apart on the grill
Cause: The meat was too warm, over-handled, or the grated onion retained too much water.
Fix: Carefully slide a wide spatula completely underneath the patty and transfer to a solid skillet or griddle to finish cooking.
Prevention: Thoroughly squeeze out onion juice before mixing, and ensure you chill the patties for at least 15 minutes before grilling.
Burgers are tough and dense
Cause: The ground meat was mixed too vigorously or packed too tightly when shaping.
Fix: Cannot be fixed once cooked, but slicing thinly and serving inside a pita can mask the texture.
Prevention: Mix ingredients with a light hand just until distributed, and form patties gently without heavy pressure.
Meat is dry
Cause: Patties were left on the grill too long past the safe internal temperature.
Fix: Serve with extra garlic yogurt sauce to compensate for the lost moisture.
Prevention: Use an instant-read meat thermometer to pull the patties exactly at 71 degrees Celsius (160 degrees Fahrenheit).
Cultural Context
Kofte is a beloved cornerstone of Turkish street food and home cooking, traditionally shaped into small cylinders or patties and grilled over smoking charcoal. Adapting the classic kofte flavor profile into a larger burger format marries ancient Middle Eastern culinary traditions with classic Western cookout culture. The vibrant use of earthy cumin, fresh mint, and parsley cuts through the rich, distinct notes of the lamb beautifully, making for a beautifully balanced dish.
