Lamb Koftie Burger – Lamb

BBQ Recipes, Lamb

Lamb Koftie Burger

  • Prep Time:30 minutes
  • Cooking Time:15 minutes
  • Serves:6
Ingredients
  • 500g lean lamb mince
  • 1 lg red onion grated or finely chopped
  • 1 tbs ground coriander
  • 2 tbs flat-leaf parsley, chopped
  • 1 egg
  • 2gm salt
  • 2gm cracked black pepper
  • Harissa
  • 5 red chillies, roughly chopped (keep seeds)
  • 1 large garlic clove
  • 1 tsp Maldon sea salt
  • .5 tsp toasted cumin seeds
  • 2 tbs white wine vinegar
  • 2 tbs extra virgin olive oil
  • Eggplant and spiced yoghurt salad
  • 1 large eggplant
  • 2 tsp cooking salt
  • 1 brown onion, sliced into rings
  • 1 tsp cumin seeds
  • .3 cup (80ml) bio or natural yoghurt
  • .5 tsp ground cumin
  • To serve, Turkish bread, rocket, lemon
Method
  1. To make the burger patties combine all the ingredients in a large bowl and mix well with your hands. Shape into 6 burger patties and refrigerate while you make the harissa.
  2. To make the harrisa, combine chillies, garlic, salt, cumin seeds in a small food processor and process until it forms a paste. If you do not have a small processor then use a pestle and mortar and grind to a paste. Stir in the vinegar and olive oil. Place in a small bowl and set aside.
  3. Slice the eggplant about 2cm thick and sprinkle with salt; stand 10 minutes.
  4. Heat your barbeque flat plate to a medium high heat.
  5. Rinse eggplant to remove the salt and pat dry with absorbent paper. Add two tablespoons of sunflower oil to the flat plate. Cook the eggplant until dark brown and tender on both sides. If the eggplant absorbs all the oil before it is cooked then add a couple more tablespoons to the flat plate. Arrange on a serving plate and cover to keep warm.
  6. Add another tablespoon of oil to the flat plate and add the onion and cumin seeds. Cook until just tender and slightly coloured. Arrange over the cooked eggplant.
  7. Dress the eggplant and onion with the yoghurt and sprinkle with ground cumin.
  8. Cook your lamb burgers over a medium high heat until medium; remove from the heat and rest.
  9. Toast the Turkish bread on the grill plate. Dress rocket with lemon juice. Assemble burgers with eggplant salad, rocket and burger. Drizzle with harissa as desired.
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