Lamb Kofta Burgers

Burger season is upon us, and I couldn’t be happier. Who doesn’t love a big, juicy burger, loaded with all your favourite toppings? While beef is usually my go-to meat of choice, I occasionally like to shake things up with spiced ground lamb, for an entirely different flavour profile. These burgers are giving me Middle Eastern kofta vibes and I’m totally here for it.

If you’re not familiar, kofta is a Middle Eastern dish made from ground lamb (or beef), mixed with onions, garlic, aromatic spices, and herbs. The mixture is shaped into balls, logs, or patties, then grilled and served with pita, hummus, and tahini. There are endless variations

Lamb Kofta Burgers

Makes enough for 8 burgers

900 g ground lamb

5 garlic cloves, minced

1 onion, finely diced

¼ cup finely chopped fresh parsley

3 Tbs finely chopped fresh mint

2 tsp ground coriander

2 tsp smoked paprika

1½ tsp ground cumin

1 tsp dry mustard powder

1 tsp salt

½ tsp fresh ground black pepper

¼ tsp cayenne pepper

2 Tbs (30 mL) canola oil

Vegetables:

1 large eggplant, cut into 1 cm thick rounds

2 red bell peppers, thickly sliced

2 Tbs (30 mL) olive oil

For Serving:

8 pita breads, warmed

1 long English cucumber, sliced

2 cups arugula, spinach, or lettuce leaves

2 tomatoes, sliced

½ cup feta cheese, crumbled

½ cup (125 mL) tzatziki

½ cup pickled red onions (recipe follows)

¼ cup fresh herbs such as mint, basil, or parsley of kofta throughout the Middle East and into the Mediterranean as well. Ground nuts such as walnuts, pine nuts, and almonds can be added to the meat for a depth of flavour, as well as cinnamon, cloves, and cardamom.

Cilantro is popular, but I like the freshness of mint and parsley in this recipe. Once the mixture is combined, you can shape it into burger patties and either pan-fry or fire up the grill. Either way is wonderful, and I can assure you that if you weren’t already hungry, one whiff of these cooking and your mouth will surely be watering.

The great thing about these Lamb Kofta burgers is how customizable they are. Fresh cucumber and tomato slices are a must, but I quite like the addition of roasted (or grilled) vegetables as well. Pickled red onions add a lovely tang, and believe me, once you have them in your refrigerator, you’ll find yourself putting them on everything.

I swapped mayo for a creamy tzatziki, and slices of cheese for crumbled feta. Tuck in whatever greens take your fancy, as well as snippets of fresh herbs. While you can opt for traditional burger buns here, it’s fun to slide a lamb burger into sliced warm pita bread. Arrange all the toppings on a platter and let your dinner guests customize their burgers as they like.

1. In a large bowl, mix together the lamb, garlic, onion, herbs, spices, salt, and pepper. Shape into 8 burger patties and place on a plate. Set aside until ready to grill or pan fry.

2. Preheat the oven to 400º F. Line a baking sheet with parchment paper. Add the eggplant and red pepper slices to the baking sheet and drizzle with olive oil. Season with generous pinches of salt and pepper. Roast for about 20 minutes, stirring halfway through. Alternatively, if grilling the burgers, you can also grill the vegetables at the same time. Just toss the eggplant and red pepper in a large bowl. Season with salt, pepper, and olive oil. Toss well, then grill until softened with slight bits of charred edges.

3. If grilling the burgers, preheat the grill and brush with canola oil. When hot, add the lamb burgers and cook for about 5 minutes per side. If pan-frying, heat a large skillet over medium-high heat. Add the canola oil. When it’s hot, add the burgers and cook for about 5 minutes per side. You may need to do this in batches, depending on the size of your skillet.

4. Arrange the cooked burgers on a platter along with the warmed pita bread, cucumber, greens, tomato, roasted eggplant and peppers, feta cheese, tzatziki, herbs, and pickled onions. Let those gathered at your table build and customize their own burger to their liking.

Pickled Red Onions

Makes about 2 cups

1 large red onion, peeled and cut in half lengthwise, then sliced into thin half moons

¼ cup (60 mL) apple cider vinegar (or white vinegar)

¼ cup (60 mL) white vinegar

1 Tbs (15 mL) honey

1½ tsp salt

½ tsp yellow mustard seeds

¼ tsp red pepper flakes

2 whole garlic cloves

1. Pack the sliced onion into a pint jar.

2. In a small saucepan, combine ½ cup (125 mL) water and everything else except the garlic cloves. Bring to a gentle simmer over medium heat then pour over the onions.

3. Tuck in the garlic cloves. Use a spoon to press the onions under the liquid.

4. Let the onions come to room temperature, about 30 minutes. Cover with a lid and refrigerate.

The pickled onions will last in the refrigerator for 2 weeks.