Lamb Kofte Burger Food

LAMB KOFTE BURGER

Steps:

• Grate the onion, grate or crush the garlic and finely chop the mint and parsley (note quantity is after chopping).
• Put all of the ingredients in a bowl and mix well - I'd recommend using your hands and really knead the mixture kind of squeezing it to get all the ingredients well mixed.
• Divide the mixture in to four and press each quarter into a flattened ball (burger shape) and refrigerate for around 20 minutes or so to firm up a little.
• Heat the grill to a medium heat and cook the kofte a few minutes each side until lightly charred and the meat is cooked through. Alternatively, you can cook them on a grill pan.
• Combine the chopped romaine lettuce, radish, tomato, cucumber and parsley in a bowl.
• Whisk together the oil, lemon, sumac, honey and garlic and drizzle over the salad. Toss to combine. (Note can be prepared ahead)
• Lightly warm the pita, if you like, then split open on one side. Spread one half of the inside of each pita with muhammara and then add a cooked burger and a good handful of salad.

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 KOFTAS

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.