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Kofta Lamb Burgers with Grilled Red Pepper

Lamb kofta is a Middle Eastern dish made up of minced lamb, onion, garlic, and a variety of spices. The mixture is delicious when made into a burger. Instead of the yogurt dressing you could serve hummus.
4 people
30 min
Nutrition per serving
  • kcal
    621kcal
  • protein
    32g
  • total fat
    21g
  • saturates
    7g
  • iron
    3.6mg
  • carbs
    75g

Ingredients

  • 400g lean lamb mince 
  • 1 red pepper, trimmed and cut into quarters 
  • 1 tablesp. rapeseed or olive oil 
  • 1 small red onion, finely chopped 
  • 1 garlic clove, peeled and crushed 
  • A handful of coriander, chopped 
  • A handful of parsley, chopped 
  • A handful of dill, chopped 
  • 1 teasp. ground cumin 
  • 1 teasp. ground cinnamon 
  • Salt and freshly ground black pepper 
  •  
  • Yogurt dressing
  • ½ a medium cucumber 
  • 200g thick natural yogurt 
  • 1 tablsp. ground cumin 
  • Squeeze of lemon juice  
  •  
  • To serve
  • Mixed Leaves  
  • Burger buns 
  • Potato wedges 
Kofta Lamb Burger
  • 400g lean lamb mince 
  • 1 red pepper, trimmed and cut into quarters 
  • 1 tablesp. rapeseed or olive oil 
  • 1 small red onion, finely chopped 
  • 1 garlic clove, peeled and crushed 
  • A handful of coriander, chopped 
  • A handful of parsley, chopped 
  • A handful of dill, chopped 
  • 1 teasp. ground cumin 
  • 1 teasp. ground cinnamon 
  • Salt and freshly ground black pepper 
  •  
  • Yogurt dressing
  • ½ a medium cucumber 
  • 200g thick natural yogurt 
  • 1 tablsp. ground cumin 
  • Squeeze of lemon juice  
  •  
  • To serve
  • Mixed Leaves  
  • Burger buns 
  • Potato wedges 

Method

Copy Text

To prepare the peppers: Place the pepper quarters under a hot grill, skin side up.  Cook for about 5 minutes until the skin is black and bubbling.  Remove and place in a small resealable bag to cool. When cool enough to handle remove the skin and cut each quarter in half. 

To prepare the burgers: Heat a little oil in small pan over a medium heat. Add the onion and allow to cook for about 2-3 minutes until it has softened but not browned.  Remove from the pan and allow to cool. 

Place the mince, cooled onion, garlic, herbs, cumin, cinnamon and seasoning in a large bowl. Mix well.  Using clean hands, shape mixture into four 2cm-thick burgers.  

To cook the burgers: Heat a grill pan or barbecue to high.  Brush a little over the grill pan.  Add the burgers and cook for 4-5 minutes on each side. Remove from the heat and keep warm. 

Cut the buns in half and lightly toast on the pan or barbecue. 

To make the yogurt dressing: Cut the cucumber in half lengthways.  Remove the seeds then finely dice the cucumber.  In a small bowl combine the cucumber with the yogurt, cumin and lemon juice. Season and taste. 

To assemble: Spread the bases of the toasted burger buns with some yogurt dressing. The top each bun with leaves, two pieces of pepper, a burger and another spoonful of the yogurt dressing. Serve any remaining dressing on the side. Delicious with potato wedges. 

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Method

Copy Text

To prepare the peppers: Place the pepper quarters under a hot grill, skin side up.  Cook for about 5 minutes until the skin is black and bubbling.  Remove and place in a small resealable bag to cool. When cool enough to handle remove the skin and cut each quarter in half. 

To prepare the burgers: Heat a little oil in small pan over a medium heat. Add the onion and allow to cook for about 2-3 minutes until it has softened but not browned.  Remove from the pan and allow to cool. 

Place the mince, cooled onion, garlic, herbs, cumin, cinnamon and seasoning in a large bowl. Mix well.  Using clean hands, shape mixture into four 2cm-thick burgers.  

To cook the burgers: Heat a grill pan or barbecue to high.  Brush a little over the grill pan.  Add the burgers and cook for 4-5 minutes on each side. Remove from the heat and keep warm. 

Cut the buns in half and lightly toast on the pan or barbecue. 

To make the yogurt dressing: Cut the cucumber in half lengthways.  Remove the seeds then finely dice the cucumber.  In a small bowl combine the cucumber with the yogurt, cumin and lemon juice. Season and taste. 

To assemble: Spread the bases of the toasted burger buns with some yogurt dressing. The top each bun with leaves, two pieces of pepper, a burger and another spoonful of the yogurt dressing. Serve any remaining dressing on the side. Delicious with potato wedges.