DIY kofta burgers

DIY kofta burgers

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(49 ratings)

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 patties only

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 1 year old; between 1 and 2 years old you will find it sold as…

    • 2 onions, 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 breads
    • 4 tomatoes, halved and sliced



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

    • half a red cabbage, shredded
      Red cabbage on a plate

      Red cabbage

      red cab-idge

      A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

    • 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

    Sign in or create your My Good Food account to join the discussion.
    10th Sep, 2019
    I made these recently and thought they were okay. I added some breadcrumbs to the mix, and used chilly powder instead of sauce. I didn't like the garam masala taste - nor the smell it left in my kitchen! I looked up other recipes for Kofte kebabs and found different spices to use, which I will do next time.
    thecherub's picture
    15th Aug, 2017
    Oh my goodness, so much better than I even hoped thought it would be. Even my other half who isn't a fan of lamb, especially burgers and anything remotely like this loved it. A real hit in our house and I will be making again. I made the burgers the night before on Sunday and then had a lovely tasty and quick easy meal on a sunny Monday after work. By the way I followed the recipe almost exactly, I didn't have coriander so had to use parsley instead, it will be even better next time with the required coriander!
    13th Jul, 2014
    Simply lovely.
    27th May, 2014
    Absolutely gorgeous, I followed recipe exactly, served with Tzatziki, will definitely be eating again.
    29th Jan, 2014
    Delicious - I use lean mince and a little danish bread (blitzed into crumbs) and wayyy more garlic. Really satisfying.
    24th Jan, 2014
    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
    4th Jan, 2014
    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!
    3rd Nov, 2013
    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.
    AndyTastes's picture
    25th Apr, 2018
    or try it again properly..
    11th May, 2013
    These are now a regular for us. They have replaced wanting a takeaway kebab.


    2nd Apr, 2020
    Hi beginner cook here. I have made both these burgers and the lamb and apricot meatball recipe also on this site. Both were simple to prepare, tasted lovely and held together, however both recipes produced meat that was dry and chewy and hard to swallow. Issues no one else mentioned so I’m at fault somewhere! Any advice please as I’d like to get these right. (Normally no problem in getting lamb tender with steaks/in a stew)
    Cook with Colin
    9th Mar, 2014
    Is the garam masala the spice or some kind of paste?
    goodfoodteam's picture
    18th Mar, 2014
    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
    6th Jan, 2014
    I can't eat lamb. Do you think I could substitute beef or pork mince?
    goodfoodteam's picture
    13th Jan, 2014
    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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