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.
    4th Aug, 2011
    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.
    4th Jun, 2011
    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.
    19th May, 2011
    5 stars!
    28th Apr, 2011
    Really easy and extremely tasty, went down a treat on a lovely sunny day. Would be ideal for bbq's also.
    17th Apr, 2011
    Great recipe! Very quick and tasty, will be making again
    12th Apr, 2011
    Really tasty. I didn't change the recipe at all and just used the grater attachment on the food processor so it was simple. I have frozen some but am a bit worried about a comment above saying they didn't freeze well. Oh well, They'll look worse where they are going I suppose! :)
    28th Mar, 2011
    These were ok, the burgers themselves were lovely but overall, not a very tasty meal - the accompaniments suggested don't add up to much.. If I were to do it again, I'd need to make up a tasty sauce to toss the cabbage in or something
    josie9's picture
    23rd Feb, 2011
    nom nom
    11th Feb, 2011
    Made them today but used minced beef by mistake, Still very good though...Heated the pitta's in the oven for ten minutes @ 200. Used Jamie Oliver's tip of wrapping the pitta's in grease proof paper that has been soaked under the cold tap then scrunched up and rung out. this worked very well with shop bought naan bread as well.
    8th Feb, 2011
    My daughter just made a batch and tested them out on me, I thought they were really nice with a depth of flavour. muck nicer than our local kebab house offerings, will make theses myself.


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