Kofta lamb burgers with grilled red pepper
Elevate your burger game with Bord Bia’s Kofta Lamb Burgers, perfectly spiced and topped with sweet, grilled red pepper for a deliciously smoky finish.
INGREDIENTS
For burgers:
400g lean lamb mince
One red pepper, trimmed and cut into quarters
1tbsp rapeseed or olive oil
One small red onion, finely chopped
One garlic clove, peeled and crushed
A handful of coriander, chopped
A handful of parsley, chopped
A handful of dill, chopped
1tsp ground cumin
1tsp ground cinnamon
Salt and freshly ground black pepper
For yoghurt dressing
1/2 a medium cucumber
200g thick natural yogurt
1tbsp ground cumin
Squeeze of lemon juice
METHOD
To prepare the peppers, place the pepper quarters under a hot grill, skin side up. Cook for about 5 minutes until the skin is black and bubbling. Remove and place in a small resealable bag to cool. When cool enough to handle remove the skin and cut each quarter in half.
To prepare the burgers, heat a little oil in small pan over a medium heat. Add the onion and allow to cook for about 2-3 minutes until it has softened but not browned. Remove from the pan and allow to cool.
Place the mince, cooled onion, garlic, herbs, cumin, cinnamon and seasoning in a large bowl. Mix well. Using clean hands, shape mixture into four 2cm-thick burgers.
Heat a grill pan or barbecue to high. Brush a little over the grill pan. Add the burgers and cook for 4-5 minutes on each side. Remove from the heat and keep warm.
Cut the buns in half and lightly toast on the pan or barbecue.
For the yogurt dressing, cut the cucumber in half lengthways. Remove the seeds then finely dice the cucumber. In a small bowl combine the cucumber with the yogurt, cumin and lemon juice. Season and taste.
Spread the bases of the toasted burger buns with some yogurt dressing. The top each bun with leaves, two pieces of pepper, a burger and another spoonful of the yogurt dressing. Serve any remaining dressing on the side. Delicious with potato wedges.
To serve:
Mixed leaves, burger buns, potato wedges.