Best Grilled Kofte Burgers Recipes

BULGARIAN BURGERS (KUFTEH)

Steps:

• Preheat grill to high.
• Combine all the ingredients in a bowl; stir to mix with a wooden spoon (test the mixture for seasoning by sauteing a teaspoon of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cumin to the remaining mixture; should be highly seasoned).
• Divide the meat into 4 equal parts; lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about ¾ inches thick.
• When ready to cook, oil the grill grate; arrange burgers on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked through, about 4 minutes per side.
• Serve immediately.

LAMB KOFTA BURGER

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.

KOFTE BURGER WITH HARISSA AND YOGURT

Steps:

• For the kofte burger: With your hands, mix together the ground beef, onion, coriander, cumin, sumac, cayenne and some salt and pepper in large bowl. Divide the mixture into four 4-inch patties.
• For the yogurt sauce: Mix the Greek yogurt, lemon zest and juice, garlic, cumin, cilantro, dill, mint and cucumber in a large bowl. Season to taste with salt and pepper.
• Cook burgers on a grill or in a skillet (recommended) to the desired doneness. Salt and pepper the burgers liberally and let rest for 5 minutes to ensure a juicy patty.
• Split the burger buns and spread about 1 teaspoon harissa each of the cut-sides. Layer with a burger, arugula and parsley. Top with some yogurt sauce and chow down!

GRILLED KOFTE BURGERS

Steps:

• Prepare a charcoal grill, or heat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. Cut lamb into large chunks, and put in container of a food processor; process until well chopped. Add onion and egg, along with some salt and pepper, and process until quite smooth. With wet hands, shape into four kofte burgers.
• Grill kofte, undisturbed, until nicely browned on one side, about 5 minutes. Turn and brown the other side. These can be medium to well-done and will still be moist.
• While meat is cooking, combine shallot, parsley and lemon juice, adding a pinch of salt. Serve the meat on rolls or buns. Garnish with shallot mixture and some red peppers.