Dinner

DIY Kofta Burgers Recipe

ByEthan Lark November 30, 2025November 30, 2025

Introduction

These DIY kofta burgers bring bold, spiced lamb flavors to your table in a fun and easy-to-assemble format. Perfect for gatherings or a flavorful weeknight meal, they combine fragrant spices with fresh toppings for a delicious bite every time.

A white pita bread stuffed with layers of food sits on a light wooden surface. Inside the pita, there is a visible layer of thinly sliced red onion rings at the bottom, topped with bright red tomato slices. Above the tomatoes rests a cooked, browned meat patty with a rough texture. On top of the meat, there is a dollop of thick white sauce with a small amount of orange-red sauce drizzled over it. In the background, another pita sandwich with similar ingredients can be seen slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg lamb mince
2 onions, coarsely grated
1 garlic bulb, cloves finely chopped or grated
6 tbsp garam masala
Bunch of coriander, chopped (optional)
1 tbsp chilli sauce, plus extra to serve
8 pitta breads
4 tomatoes, halved and sliced
Half a red cabbage, shredded
1 red onion, sliced (optional)
Small pot plain yogurt
Pinch of salt

Instructions

Step 1: In a large bowl, combine the lamb mince, grated onions, chopped garlic, garam masala, chopped coriander (if using), chilli sauce, and a good pinch of salt. Mix thoroughly with your hands, squeezing and folding the ingredients together until well combined.
Step 2: Shape the mixture into 16 small burgers by patting them evenly. At this point, you can either freeze the burgers for up to one month or refrigerate them for up to one day before cooking.
Step 3: Preheat your grill to its highest setting. Arrange the burgers in a single layer on a baking tray—grill in batches if necessary to avoid overcrowding.
Step 4: Grill the burgers on the highest rack for 5 to 6 minutes on each side, or until browned and cooked through.
Step 5: Warm the pitta breads and prepare the tomato slices, shredded cabbage, sliced red onion, and plain yogurt.
Step 6: Serve the burgers on the platter alongside the pitta and all toppings so everyone can build their own kofta burger with desired accompaniments and extra chilli sauce.

Tips & Variations

For a milder flavor, reduce the amount of garam masala or chilli sauce in the mix.
Add finely chopped mint along with the coriander for a fresh twist.
Try serving with a squeeze of lemon juice in the pitta for added brightness.
Use chicken mince instead of lamb for a lighter version of these burgers.
To keep burgers moist, avoid pressing them too flat when shaping.

Storage

Store any uncooked burgers in an airtight container in the refrigerator for up to 24 hours or freeze for up to one month. Once cooked, consume within two days if refrigerated. Reheat gently under the grill or in a pan to keep them tender, then reassemble with fresh toppings.

How to Serve

A pita bread pocket filled with several layers: the bottom layer has thin purple cabbage slices and thin red onion rings, followed by two slices of fresh red tomato, topped with a thick, browned grilled meat patty. On top of the meat, there is a dollop of white sauce with some yellow and red sauce drizzled over it. The pita is slightly open, showing all the ingredients inside, placed on a white marbled surface. In the background, there is another similar pita sandwich slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kofta burgers in advance?

Yes, you can shape and store the burgers in the fridge for up to a day or freeze them for up to a month. Just be sure to cook them thoroughly when ready to serve.