Turkish-Style Lamb and Beef Kofta Burgers

Juicy beef-and-lamb kofta patties bring cumin, coriander, and Aleppo pepper to a burger with tangy sumac onions and cool garlic yogurt.

55 min

4 burgers

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

Cast-iron skillet or grill · Instant-read thermometer · Box grater · Mixing bowl · Small bowl

Keep them tender

Use a light hand while mixing and leave the patties undisturbed as they sear; pressing drives out their juices.

Choose a bread base

Use toasted buns for a burger, or warm flatbreads and fold them around the patty and toppings.

01. Toss red onion with sumac, vinegar, and 1/4 tsp salt; rest at least 10 minutes to mellow and soften.

02. Stir yogurt with grated garlic and lemon juice, then chill while the patties cook.

03. Fold both meats with grated yellow onion, garlic, parsley, spices, pepper, and 1 1/2 tsp salt only until combined.

04. Form 4 broad, 3/4-inch patties slightly wider than the buns and dimple the centers.

05. Heat a skillet or grill to medium-high and brush the surface with olive oil once hot.

06. Sear without pressing for 4 to 5 minutes per side, flipping once; check for 160 F in the center.

07. Rest patties 5 minutes; toast buns cut-side down or warm flatbreads until flexible.

08. Spread on yogurt, add patties and sumac onions, and serve while the meat is warm.