Dinner · Turkish

Kofta Burgers

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 18, 2026

These spiced lamb kofta burgers turn one bowl of ground meat into a fun, build-your-own dinner. The mix comes together in minutes with your hands, and everyone gets to load up their own pita with crunchy cabbage, tomato, and a swipe of yogurt. Great for feeding a crowd or stashing in the freezer for a busy night.

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Kofta Burgers

Why you'll love this

  • One bowl, no cooking gadgets, just mix and broil.
  • Everyone builds their own, so picky eaters stay happy.
  • Freezes beautifully for fast future dinners.
  • Big warm spice flavor from pantry garam masala.

EveryDayMeal recipe

Kofta Burgers

Prep
20m
Cook
12m
Total
32m
Serves
8
Level
Easy

Ingredients

  • 2 pounds ground lamb
  • 2 onions, finely chopped
  • 1 whole bulb garlic, minced
  • 6 tablespoons garam masala
  • 1 bunch fresh cilantro, chopped
  • 1 tablespoon chili sauce
  • 1 teaspoon, or to taste salt
  • 8 pita bread
  • 4 tomatoes, sliced
  • 1/2 head red cabbage, thinly sliced
  • 1 red onion, sliced
  • 1 cup plain yogurt

Equipment

  • Large mixing bowl
  • Baking sheet
  • Sharp knife
  • Cutting board

Instructions

  1. Put the ground lamb in a large bowl along with the chopped onions, minced garlic, garam masala, cilantro, chili sauce, and a good pinch of salt. Use your hands to mix everything together thoroughly, squeezing the meat through your fingers until the spices and aromatics are evenly distributed, which keeps every bite well seasoned.
  2. Divide and pat the mixture into 16 small, even patties. At this point you can chill them up to a day ahead or freeze them up to a month, which makes this a great make-ahead meal.
  3. Heat your broiler to its highest setting and arrange the patties in a single layer on a baking sheet, working in batches if they do not all fit. Broil on the top rack for 5 to 6 minutes per side, until browned and cooked through with no pink in the center.
  4. Pile the cooked koftas onto a platter and set out the pita, sliced tomatoes, red cabbage, red onion, and yogurt so everyone can build their own loaded sandwich.

Tips from the kitchen

  • Broilers vary, so watch the koftas closely and pull them the moment they are browned and firm to avoid drying out the lamb.
  • Fry a tiny bit of the mixture first to taste and adjust the salt or chili sauce before shaping all the patties.
  • Toast the pita for a minute under the broiler so it holds up to the juicy filling.

Estimated nutrition per serving: 490 cal · 28g protein · 38g carbs · 24g fat

Make it your own

  • Swap ground lamb for ground beef or turkey if you prefer a milder, lighter burger.
  • Stir chopped mint into the yogurt with a squeeze of lemon for a quick cooling sauce.
  • Grill the patties outdoors over medium-high heat instead of broiling for a smoky char.

Storing & make-ahead

Store cooked koftas in an airtight container in the fridge up to 3 days, or freeze raw patties up to 1 month. Reheat in a 350F oven until warmed through, or thaw frozen patties in the fridge overnight before broiling.

Good to know

Can I make these ahead?
Yes. Shape the patties and chill them up to a day in advance, or freeze for up to a month. Cook straight from chilled, or thaw frozen patties first.
How do I know they are done?
The koftas should be browned outside and no longer pink in the center, about 5 to 6 minutes per side under a hot broiler.
What if I do not have garam masala?
Use a blend of ground cumin, coriander, and a little cinnamon and black pepper as a stand-in, adjusting to taste.
Can I pan-fry instead of broil?
Absolutely. Cook the patties in a hot skillet with a little oil, about 4 to 5 minutes per side, until browned and cooked through.

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