Crisp-edged Persian ground beef patties, spiced with turmeric and lime, tucked into a bun with herbs.
This recipe reimagines kotlet-e gooshti, the pan-fried Persian meat patty found on nearly every home table in Iran, as a burger. Traditional kotlet mixes ground beef with grated onion and potato and a hit of turmeric, then fries the patties flat and thin until the edges turn deeply golden and crisp — that crust is the entire point of the dish, so the patties are pressed thinner than a typical Western burger. A thread of saffron water and a squeeze of lime brighten the mix, echoing the sour-and-fragrant balance common in Persian cooking, while sesame seeds pressed onto the outside before frying give a nutty crunch. Basmati rice is not part of the sandwich itself here; instead it's served alongside, the way kotlet is traditionally eaten with bread or rice and a side of torshi (Persian pickles). Served in a bun with fresh herbs and a garlic yogurt, this keeps the crisp-fried, deeply savory character of the original while working as a handheld meal.
Serves 4
In a bowl, combine ground beef, grated onion, grated potato, egg, turmeric, pepper, salt, saffron water and lime juice. Mix by hand until just combined — overworking makes the patties dense.
Divide into 4 portions and press into thin, wide patties about 1.5 cm thick, since kotlet is meant to fry with a large crisp surface rather than a thick juicy center.
Press both sides of each patty into sesame seeds so they stick to the surface.
Heat oil in a wide skillet over medium heat. Fry patties 5-6 minutes per side, pressing gently once, until the crust is deep golden-brown and the center reaches 71C (160F).
Resist flipping early; the crust needs the full time to set or it will tear and stick.
Stir grated garlic and a pinch of salt into the yogurt while the patties cook.
Toast the buns lightly, spread with garlic yogurt, add the patty, herbs, and a squeeze of extra lime. Serve with rice or pickles on the side.
Squeeze the grated onion and potato in a clean towel before mixing — excess water keeps the patties from crisping and can make them fall apart in the pan.
Bloom saffron in hot (not boiling) water for at least 10 minutes so the color and aroma fully release before mixing it in.
Fry over medium, not high heat; kotlet needs time for the crust to set without the outside burning before the center cooks through.
Swap ground lamb for beef for a richer, more traditional flavor.
Skip the bun entirely and serve the patties Iranian-style with flatbread, sliced tomato and torshi.
Add a pinch of ground cinnamon to the mix for the warmer, sweeter note found in some regional versions.
Refrigerate cooked patties up to 3 days in an airtight container. Reheat in a dry skillet over medium heat to re-crisp the crust rather than microwaving, which turns them soft.
Kotlet-e gooshti became a staple of Iranian home cooking in the 20th century, influenced by European cutlets but adapted with Persian spicing like turmeric and saffron; it remains one of the most common weeknight dishes across Iranian households today.
Yes, bake at 220C (425F) on an oiled sheet for about 20 minutes, flipping once, though you'll lose some of the deep-fried crust that defines kotlet.
This usually means the grated onion and potato weren't squeezed dry enough, or the patties were flipped before the crust had time to set.
Yes, the raw mixture keeps refrigerated for up to a day, which actually helps the patties hold together better when fried.
Per serving (320g / 11.3 oz) · 4 servings total
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