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Kofta Lamb Burgers with Grilled Red Pepper

4 people
30 min

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 

     

    TO SERVE: 

    Mixed Leaves  

    Burger buns 

    Potato wedges 

  • ½ a medium cucumber 

    200g thick natural yogurt 

    1 tablsp. ground cumin 

    Squeeze of lemon juice  

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 

     

    TO SERVE: 

    Mixed Leaves  

    Burger buns 

    Potato wedges 

Yogurt Dressing

  • ½ a medium cucumber 

    200g thick natural yogurt 

    1 tablsp. ground cumin 

    Squeeze of lemon juice  

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.