DIY kofta burgers

DIY kofta burgers

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(48 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.
    28th Apr, 2013
    Just made these tonight for myself and my boyfriend... we loved them! I added lime juice which seemed to work really well.
    2nd Aug, 2012
    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.
    2nd Aug, 2012
    Delicious! Looking forward to making these again.
    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!
    12th Mar, 2012
    oops forgot to rate!
    12th Mar, 2012
    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!
    11th Feb, 2012
    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.
    28th Jan, 2012
    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.
    28th Sep, 2011
    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!
    9th Aug, 2011
    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.


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