DIY KOFTA BURGERS
With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van
Provided by Good Food team
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Protein 26 grams protein, Sodium 0.37 milligram of sodium
KOFTA WITH FETA CHEESE SAUCE
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the kofta: Add the frozen lamb shoulder and breast cubes to a food processor and pulse until a ground meat mixture is formed. Alternately, use a meat grinder. Place the ground lamb in a mixing bowl and sprinkle with the chili powder, cumin, sumac, salt and pepper. Using wet hands, form into 8 oval patties.
- Add the oil to a Dutch oven fitted with a deep-frying thermometer and bring the temperature of the oil up to 375 degrees F. Place a rack in a sheet pan. Place the patties in the hot oil in batches and fry until cooked through, 3 to 5 minutes. Drain on the rack.
- For the sauce: Combine the sodium citrate with 1/4 cup water in a small saucepan and stir to dissolve. Place over medium heat along with the milk and feta. Bring to a simmer, then turn off the heat and blend into a sauce using an immersion blender.
- To serve: Place a kofta patty inside half of a pita and top with cucumber slices, a drizzle of some feta sauce and some dill. Repeat with the remaining ingredients to make 7 more.
GRILLED KOFTA KEBABS
If using wooden skewers, soak them in water for 30 minutes before grilling. To make lamb and turkey koftas at the same time, combine all the ingredients except the meat first, then transfer half the mixture to another bowl and add one pound of each meat to each bowl.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Yield Makes 18
Number Of Ingredients 9
Steps:
- In a large bowl, gently stir together meat, onion, parsley, oil, cumin seeds, cinnamon, salt, and pepper just to combine (do not overmix). Form 1/4 cup of meat mixture into a 3-inch-long oval and place on a rimmed baking sheet brushed with oil. Repeat with remaining mixture. Refrigerate, covered, at least 1 hour and up to 1 day.
- Heat grill for direct heat (or a grill pan over medium-high). Thread each meat oval onto a skewer. Brush grill grates with oil. Grill kebabs, turning as needed, until cooked through and charred in spots, and a thermometer inserted in middles (avoiding skewers) registers 140 degrees (for medium-rare) for lamb, 6 to 8 minutes; or 165 degrees for turkey, 10 to 12 minutes. Serve with pitas and accompaniments.
CHEF JOEY'S BAKED KOFTA BURGERS
I love the taste of Kofta balls and thought I'd change them a little so they would fit into a burger bun. I used sprouted wheat buns for mine. I put goat's cheese as opposed to cow cheese as it is much easier to digest. I baked these on a large rimmed cookie sheet covered with parchment paper and a light spray of oil. These would be delicious with a side of home made beans or some sort of spicy tomato sauce to give them a little kick.
Provided by Chef Joey Z.
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400'F.
- Cut the parchment to fit the baking pan and spray it lightly with oil. Set aside.
- Using your food processor with the grater blade grate the cauliflower, cabbage and apple. Put in a large bowl.
- Add the rest of the ingredients to the bowl and combine to form a slightly sticky mixture.
- Shape into burgers. I got 8 good sized ones out of this recipe.
- Place the burgers on the oiled parchment and spray the tops of each burger lightly with the oil. This will give it some crispness.
- When done let cool on the baking sheet.
- Place in your toasted burger bun and add desired toppings.
- Bon Appetit!
Nutrition Facts : Calories 109.2, Fat 0.4, SaturatedFat 0.1, Sodium 304.2, Carbohydrate 23.5, Fiber 2.2, Sugar 3.3, Protein 3.3
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BEEF KAFTA {AUTHENTIC LEBANESE RECIPE} - FEELGOODFOODIE
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Cuisine MediterraneanTotal Time 30 minsCategory Main CourseCalories 202 per serving
- Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.
- In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.
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