DIY kofta burgers

DIY kofta burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(41 ratings)

Prep: 30 mins Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the burgers

    • 1kg lamb mince
      Lamb

      Lamb

      laam

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

    • 2 onion, coarsely grated
      Onion

      Onion

      un-yun

      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
      Garlic

      Garlic

      gar-lik

      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
      Tomato

      Tomato

      toe-mart-oh

      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

      Yogurt

      yog-ert

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

    Method

    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    lucyhuitson
    22nd Apr, 2012
    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
    12th Mar, 2012
    5.05
    oops forgot to rate!
    mamachef
    12th Mar, 2012
    5.05
    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
    11th Feb, 2012
    4.05
    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
    28th Jan, 2012
    2.05
    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
    28th Sep, 2011
    5.05
    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
    9th Aug, 2011
    3.05
    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
    4th Aug, 2011
    5.05
    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
    4th Jun, 2011
    5.05
    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.
    lajpink
    19th May, 2011
    4.05
    5 stars!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.