Turkish Kofte Burger with Garlic Yogurt

About This Recipe

Turkish köfte are grilled or pan-fried meatballs seasoned heavily with onion, cumin and parsley, and their flavor translates naturally into burger form — the seasoning that makes köfte so distinctive (grated onion worked into the meat, a good hit of cumin, fresh herbs) works exactly the same way in a patty shape. This burger keeps that köfte seasoning intact rather than diluting it with typical burger flavors like Worcestershire or ketchup.\n\nThe technique that separates good köfte from tough, dry ones is grating the onion (rather than dicing it) directly into the meat, which releases its juice into the mixture and keeps the patties moist as they cook. Chilling the shaped patties for at least 20 minutes before cooking also helps them hold together on the grill or in the pan instead of falling apart.\n\nA garlicky yogurt sauce, quick-pickled red onion, and ripe tomato round out the burger — echoing the yogurt and salad that traditionally accompany grilled köfte in Turkey.

Ingredients

Serves 4

• 600 gground beef or lamb
• 1onion(grated, divided)
• 2 clovesgarlic(minced)
• 1 tspground cumin
• 0.5 tspAleppo pepper
• 0.33 cupfresh parsley(finely chopped)
• 0.25 cupbreadcrumbs
• 1egg
• 4burger buns(toasted)
• 1 cupGreek yogurt
• 1 clovegarlic(grated, for the yogurt sauce)
• 0.5red onion(thinly sliced, for quick pickle)
• 2 tbspred wine vinegar
• 1tomato(sliced)

Instructions

1. 1

   Quick-pickle the onion

   Toss sliced red onion with red wine vinegar and a pinch of salt. Let sit at least 20 minutes.

2. 2

   Mix the patties

   Combine beef, half the grated onion, minced garlic, cumin, Aleppo pepper, parsley, breadcrumbs and egg in a bowl. Mix gently just until combined.

3. 3

   Shape and chill

   Shape into 4 patties, pressing a shallow dimple in the center of each. Refrigerate at least 20 minutes.

   Grating the onion rather than dicing it releases moisture directly into the meat, which is what keeps kofte-style patties from turning dry and crumbly.

4. 4

   Make the yogurt sauce

   Stir yogurt, grated garlic and a pinch of salt together in a small bowl.

5. 5

   Cook the burgers

   Heat a grill pan or skillet over medium-high heat. Cook patties 5-6 minutes per side until well browned and cooked through (internal temp 160°F/71°C).

6. 6

   Assemble

   Spread garlic yogurt on both cut sides of the buns. Layer tomato, the patty, and pickled onion, then close and serve.

Variations

• •

  Grill the patties outdoors over charcoal for a smokier flavor closer to traditional izgara köfte.

• •

  Add crumbled feta on top in the last minute of cooking for a saltier, richer burger.

• •

  Serve the patties without buns alongside grilled peppers and rice for a more traditional köfte plate.

Storage

Refrigerate cooked patties separately from buns and toppings for up to 3 days. Reheat gently in a skillet over medium heat, then reassemble fresh.

Frequently Asked Questions