DIY kofta burgers

Prep: 30 mins Cook: 20 mins


Serves 8
With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van

Nutrition and extra info

  • Uncooked burgers can be frozen

Nutrition: per serving

  • kcal295
  • fat18g
  • saturates8g
  • carbs8g
  • sugars2g
  • fibre0g
  • protein26g
  • salt0.37g
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    For the burgers

    • 1kg lamb mince



      A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

    • 2 onion, coarsely grated



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 garlic bulb, broken into cloves and finely chopped or grated



      Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

    • 6 tbsp garam masala
      Garam masala

      Garam masala

      gar-am mah-sarl-ah

      Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

    • bunch coriander, chopped (optional)
    • 1 tbsp chilli sauce, plus extra to serve

    To serve

    • 8 pitta bread
    • 4 tomato, halved and sliced



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • half a red cabbage, shredded
    • 1 red onion, sliced (optional)
    • small pot plain yogurt



      Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


    1. 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.

    2. 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.

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    Comments, questions and tips

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    Comments (47)

    ladyl1's picture

    Absolutely gorgeous, I followed recipe exactly, served with Tzatziki, will definitely be eating again.

    heaneye's picture

    Delicious - I use lean mince and a little danish bread (blitzed into crumbs) and wayyy more garlic. Really satisfying.

    rhl500's picture

    Tasty and filling recipe but of course the lamb is too fatty to have this very often. I served with tzatziki, Greek salad, leaves, carrot, coriander and raisin salad, and mango chutney too. The accompaniments made up for my under seasoning- the burgers could do with some salt.

    abcdefghijord's picture

    I absolutely love this recipe! I don't add all that garlic though, wouldn't want to scare everyone away the next day! We love spicy food, so we add a teaspoon of harissa paste to the yogurt. After I have shredded the red cabbage, I add a little red wine vinegar to the bowl to soften and pickle it slightly. I only do this 15 minutes before serving, I personally think it makes a lot of difference! Definitely one to have once in a while due to the fat content in the lamb! I have made this without the lamb and substituted it with chicken breasts marinated in the ultimate chicken tikka masala marinade on the BBC Good Food website. Just as good and a great healthier option!

    NB88's picture

    These tasted okay. Unfortunately I didn't have the garam masala so I used cayenne pepper instead. I'm guessing this was where I went wrong as the burgers lacked flavour and I felt could have done with some salt. I won't rush to try this again.

    melaniemorris4's picture

    These are now a regular for us. They have replaced wanting a takeaway kebab.

    sophiedeegan's picture

    Just made these tonight for myself and my boyfriend... we loved them! I added lime juice which seemed to work really well.

    rosharris's picture

    ps - I added an egg to the burger mixture which seemed to bind it together nicely - I didn't have any problems with them coming apart under the grill.

    rosharris's picture

    Delicious! Looking forward to making these again.

    lucyhuitson's picture

    Really great, tasty recipe. I used sweet chili sauce instead and it worked well. I also served the burgers with a homemade coleslaw - yummy!

    mamachef's picture

    oops forgot to rate!

    mamachef's picture

    Fab recipe and love the DIY aspect! Will definately make again. I padded the recipe out with breadcrumbs so it would go further as only had half the meat in, but was still lovely!

    dermbut's picture

    Nice enough, and simple. If I do them again I'd add more spices. Also made a minty yogurt dip to go with them. They cooked nicely in the grill on an oven tray. Will probably do them for a barbecue next time.

    angillie's picture

    Really didn't enjoy these... I thought they were extremely dry and lacked flavour. Didn't think much of having the cabbage with them either even though I love red cabbage. Wouldn't make again.

    kimstar83's picture

    Amazing! I had a wee dollop of mango chutney over the yogurt which went well- and also if you can't get the red cabbage, buying white cabbage and frying it a little works so well!

    messyjessie86's picture

    Wasn't sure on these. First, I thought that six tablespoons of garam masala made the kebabs much too spicy, and I can handle spice! Second, it seemed that there was nothing to 'bind' the kebabs - so as I flipped them under the grill they disintegrated! A bit on the dry side as well. The accompaniments were lovely though, I might try making again perhaps adding some breadcrumbs, an egg, and at least halve the amount of spices.

    jandyrew's picture

    Went down a treat at the bbq. In pitta bread with salad and minted yoghurt sauce. Excellent recipe although I was surprised by the amount of garlic and Garam Masala included but was glad I used amounts in recipe.

    njwilson121's picture

    Really good. The only thing I changed was to have an Israeli salad (finely chopped tomatoes and cucumber) instead of the cabbage. I also served it in tortilla wraps since I find pita breads hard to eat. The flavours were so nice throughout.


    Questions (4)

    Cook with Colin's picture

    Is the garam masala the spice or some kind of paste?

    goodfoodteam's picture

    Hi there. Garam masala is an Indian spice blend, you will find it with the spices and dried herbs in the supermarket. 

    Thegabbleduck's picture

    I can't eat lamb. Do you think I could substitute beef or pork mince?

    goodfoodteam's picture

    Hi there, thanks for getting in touch. Yes, this recipe would work well with any mince, even turkey. Enjoy the recipe, BBC Good Food web team

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