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Turkish-Style Lamb and Beef Kofta Burgers

Cumin-scented beef and lamb patties meet tangy sumac onions and cool garlic yogurt in a juicy burger or wrap.

A toasted bun holds a browned kofta patty with garlic yogurt and sumac onions.

These kofta-inspired patties borrow the warm spice profile of Turkish grilled meat and give it a burger format. Grated onion and a loose mix keep the blend moist, while sumac onions and garlic yogurt bring brightness and contrast.

Season the meat lightly

A beef-forward blend keeps the patties familiar while lamb adds a deeper, savory note. Grated onion, garlic, cumin, coriander, and Aleppo pepper season the interior; folding the mixture only until combined avoids a dense texture.

Let the onions turn tangy

Sumac and red wine vinegar quickly soften the sliced onion without taking away its crunch. The brief rest also gives the spice time to color the onion and develop its citrusy aroma.

Broad beef-and-lamb kofta patties are shaped loosely before cooking. — Broad kofta patties are shaped loosely with a shallow center dimple before searing.

Sear without pressing

A hot, lightly oiled skillet or grill browns the exterior quickly. Leave the patties alone as they cook and use an instant-read thermometer for the center, so the safe doneness cue does not depend on guesswork.

Balance heat with cool sauce

Garlicky yogurt cools the spices and gives the toppings a creamy base. Toasted buns make a sturdy burger, while warm flatbreads offer a flexible wrap for the same patty, sauce, and sumac onions.

The seared kofta patty shows a juicy interior beneath yogurt and sumac onions. — A browned patty is topped with cool yogurt sauce and bright sumac onions.

Turkish-Style Lamb and Beef Kofta Burgers

4 burgers

55 minutes total

Ingredients

• 1 1/2 lb 80/20 ground beef
• 8 oz ground lamb
• 1 small yellow onion, finely grated (about 1/2 cup)
• 2 garlic cloves, finely grated
• 2 tbsp finely chopped flat-leaf parsley
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Aleppo pepper
• 1 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 medium red onion, thinly sliced
• 1 tbsp sumac
• 1 tbsp red wine vinegar
• 1 tbsp extra-virgin olive oil
• 1 cup plain whole-milk Greek yogurt
• 1 small garlic clove, finely grated
• 1 tbsp lemon juice
•

Method

Quick-pickle the onions
Toss the sliced red onion with the sumac, red wine vinegar, and 1/4 tsp kosher salt; massage briefly, then set aside for at least 10 minutes while you prepare the other components.
Look for: The onion turns glossy and softens slightly while retaining a crisp bite.
Stir the yogurt sauce
Stir the Greek yogurt with the finely grated garlic clove and lemon juice until smooth, then refrigerate it while the patties cook so the garlic mellows.
Look for: The sauce is smooth, thick, and evenly flecked with garlic.
Mix the kofta base
Combine the ground beef, ground lamb, grated yellow onion, grated garlic, parsley, cumin, coriander, Aleppo pepper, black pepper, and remaining 1 1/2 tsp kosher salt; fold gently just until evenly distributed to keep the patties tender.
Look for: The spices and onion are dispersed without the meat becoming pasty or tightly packed.
Shape broad patties
Divide the mixture into 4 equal portions and form broad patties about 3/4 inch thick, slightly wider than the buns; press a shallow dimple into the center of each so it cooks evenly.
Look for: The patties hold together but still feel loose, with a small center dimple.
Heat the cooking surface
Heat a cast-iron skillet or grill to medium-high until a drop of water sizzles on the skillet or the grill grates are hot, then brush the surface lightly with olive oil.
Look for: The cooking surface is hot enough to sear immediately, without visible smoke.
Sear the patties
Cook the patties without moving or pressing them for 4 to 5 minutes, until deeply browned; flip once and cook 4 to 5 minutes more, until the centers reach 160 F on an instant-read thermometer.
Look for: The first side releases after browning, and the thickest center registers 160 F.
Rest and toast the bread
Move the patties to a clean plate and rest for 5 minutes. Toast the buns cut-side down on the skillet or grill; if using flatbreads, warm them briefly on both sides until pliable.
Look for: The patties rest undisturbed and the buns are lightly toasted or flatbreads are warm and flexible.
Assemble and serve
Spread garlicky yogurt on the buns, add a patty and a generous tangle of sumac onions, then close and serve. For the flatbread option, spread on the yogurt, place a patty near one edge, top with sumac onions, and fold around it.
Look for: Each burger or wrap has yogurt at the base and bright, tangy onions over the hot patty.