Lamb Kofta Burgers With Sumac Yogurt Sauce Food

LAMB KOFTAS WITH YOGHURT DRESSING

Steps:

• Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
• Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
• With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

LAMB KOFTA BURGERS WITH SUMAC YOGURT SAUCE

Steps:

• In a large bowl, add your ground lamb, onion, tomato, parsley and spices.
• Using clean hands, mix all the ingredients together until all are combined.
• Begin shaping into round burger shaped patties, about 1/4 pound each. You should be able to make 6 burgers with 1.5 pounds.
• Make a hole in the center of your burger with your finger, this is supposed to help with keeping the burger the same size and not shrinking.
• Place on heated medium/high grill for about 3-4 minutes on each side for medium-well.
• Remove from heat and assemble on your choice of bread. Add lettuce, tomato, onion, yogurt sumac sauce and even some feta cheese for an added bonus.
• Enjoy!

LAMB KOFTA BURGER

Steps:

• For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water. Cover and reserve in the refrigerator.
• For the pickled turnips: In a small saucepan over medium-high heat, combine 1 1/2 cups water with the cider vinegar, brown sugar, salt, bay leaves, garlic, beets and turnips. Bring to a quick boil to dissolve the sugar. Set aside to cool, then refrigerate until ready to serve. Serve the turnips only; discard the beets, bay leaves and pickling brine.
• For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes. Add the parsley and mix well. Set aside in a small bowl.
• For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat.
• In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to overmix. Divide into six equal portions and shape into a round, tight patties, about 4 inches wide.
• Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside.
• Brush the cut sides of the brioche buns lightly with garlic butter and toast on the grill until golden and crisp, 5 to 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds.
• To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion. Cover with the top buns and serve immediately.

MINI MOROCCAN LAMB BURGERS ON BRIOCHE ROUNDS WITH LEMON YOGURT SAUCE

Steps:

• Make the sauce:
• In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
• Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
• Make the burgers:
• Preheat the grill.
• Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
• Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
• Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

LAMB BURGERS WITH GREEK YOGURT SAUCE

Steps:

• For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
• For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
• Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.

DIY KOFTA BURGERS

Steps:

• 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.
• 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.

LAMB BURGER WITH YOGURT SAUCE

Steps:

• In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch-thick patty. Sprinkle both sides with coriander and season with salt and pepper.
• In a small skillet, heat oil over medium-high. Add lamb patty to skillet and cook 3 minutes. Flip and cook just until cooked through (a little pink in the center is fine), 2 to 3 minutes. Transfer patty to bun and top with yogurt sauce.

LAMB AND SUMAC KOFTAS

Steps:

• Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
• Cover with cling film and place in the fridge for at least an hour.
• Take a handful of the mix, place on wooden skewers and mould to shape.
• Grill/BBQ turning gently every couple of minutes until browned and cooked through.

LAMB KOFTA WITH YOGURT SAUCE

Steps:

• Yogurt Sauce.
• In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving.
• Kofta.
• Place an oven rack in the center position of the oven.
• Preheat oven to broil.
• Lightly coat a rimmed baking sheet with olive oil cooking spray.
• Place the bread in a food processor and pulse until it forms fine bread crumbs.
• Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped.
• Transfer the mixture to a large bowl.
• Mix the egg into the onion and herb mixture.
• Add the lamb and turkey and use your hands to thoroughly mash everything together.
• Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet.
• Lightly spray the kofta with olive oil.
• Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes.
• Rotate again, and broil for another 3 to 4 minutes.
• Remove from oven, and let stand 5 minutes.
• Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through.
• Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce.
• Wrap the pita around the koftas and enjoy!

LAMB & FETA BURGERS WITH MINTY YOGURT

Steps:

• First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
• Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
• Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.