A juicy ground beef and lamb burger seasoned like kafta, topped with garlicky yogurt sauce.
This burger takes its flavor directly from kafta, the ground meat mixture found across Lebanese cooking, usually a blend of beef and lamb seasoned with grated onion, parsley and warm spices like allspice and cinnamon, then grilled over charcoal. Turning kafta into a burger shape rather than the traditional skewered or flat-pressed form is a home-cook adaptation, but the seasoning stays true to the original. Grating the onion rather than dicing it is the key technique: it releases moisture directly into the meat, which keeps the patty tender, and it disappears into the mixture rather than leaving crunchy bits. A generous amount of chopped parsley goes in as well, which is standard in Lebanese kafta and gives the meat a fresh, herbal backbone that plain ground beef burgers lack. A garlicky toum-inspired yogurt sauce, rather than ketchup or mayo, finishes the burger, echoing the garlic sauce that typically accompanies grilled meats throughout Lebanon.
Serves 4
Whisk yogurt, garlic, lemon juice and a pinch of salt in a small bowl. Refrigerate while you prepare the patties so the flavors meld.
Combine ground beef, ground lamb, grated onion, parsley, allspice, cinnamon, cloves, salt and pepper in a bowl, mixing gently with your hands until just combined.
Overmixing compacts the meat and makes the patties dense; mix only until the seasoning is evenly distributed.
Divide into 4 equal portions and shape into patties about 2cm thick, pressing a shallow dimple into the center of each.
Heat a grill or cast-iron pan over medium-high heat. Cook patties 4-5 minutes per side until well browned outside and cooked through, with an internal temperature of 71C/160F.
Let the patties rest 3 minutes off heat so the juices redistribute before assembling.
Warm the pita or buns, spread with garlic yogurt sauce, add the patty and tomato, and finish with another spoonful of sauce on top.
Grate the onion on the fine side of a box grater directly into the bowl to capture its juice, not just the pulp.
Use a beef-lamb blend rather than beef alone for the fuller, more traditional kafta flavor and richness.
Let the yogurt sauce sit at least 15 minutes before serving so the garlic mellows and infuses the yogurt.
Traditional kafta skewers: shape the same mixture around flat metal skewers and grill instead of forming patties.
Add a pinch of Aleppo pepper to the meat mixture for gentle heat.
Swap pita for lavash and wrap the patty with the sauce, tomato and pickles for a handheld version.
Refrigerate cooked patties for up to 3 days; reheat gently in a covered pan over low heat. Garlic yogurt sauce keeps separately for up to 4 days refrigerated.
Kafta is a foundational dish across Lebanese and broader Levantine grilling traditions, typically shaped around skewers and cooked over charcoal at family gatherings; the warm-spice blend of allspice, cinnamon and cloves reflects centuries of spice trade influence on Lebanese cooking.
Yes, all-beef kafta is common too; the lamb adds richness and a slightly gamey depth that's traditional but not required.
The mixture may be too wet from the grated onion; let it sit in a sieve for a few minutes to drain excess liquid before mixing it into the meat.
A cast-iron skillet or broiler both work well and give a similar sear; just make sure the pan is fully preheated before adding the patties.
Per serving (280g / 9.9 oz) · 4 servings total
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