Heat up the grill and get ready to make your new favorite Kofta Burgers.

Seasoned to perfection, packed with protein and flavor, and served with a delish homemade tzatziki spread on toasted ciabatta buns, be prepared for your taste buds to explode.

I’ve been on a tzatziki kick after I made my Herby Greek Chicken Skewers With Tzatziki earlier this summer, so when Bridger and I recently decided we were in the mood for burgers, this is what I came up with. And I couldn’t be more excited about it.

SUPERFOOD KOFTA BURGERS

These Kofta Burgers are the juiciest, most delicious reason to fire up the grill this summer. I mean, is it even summer without a good grill sesh?

I’ve only made these a couple times so far, but it’s safe to say I am in love with this recipe. The burger mixture alone is mouthwatering and honestly just makes my dietitian heart so happy.

Starting with the obvious, I want to quickly share a few reasons why I prefer the organic, grass-fed protein that is ground beef. For starters, I can definitely taste the difference in organic + grass-fed meat – it just tastes, and actually is, that much more high quality.

Not to mention how nutrient dense beef is. High in protein and loaded with iron, zinc and tons of B vitamins, it’s not technically considered a superfood in the same way other foods are, but the nutritional benefits of beef definitely should not be ignored.

I get more into it in these blog posts HERE (The Unexpected Superfood I’ve Been Loving) and HERE (3 Reasons Why I Eat Organic, Grass-Fed Meat), but to sum it up, who would have thought a burger could fall into the “superfood” category?

A BURGER YOU’LL FALL IN LOVE WITH

Moving on, what’s a good burger without all the flavorful seasonings, toppings, spreads and bun?

Seriously, this is a burger mixture you’ll immediately fall in love with too. How could you not when it’s made with the most delicious mix-ins like parsley, oregano, paprika, garlic and shredded zucchini?

I will say it will require some patience to let the burger mixture chill in the fridge for an hour before you grill ‘em up. But it’ll be worth it because this helps the burgers not to fall apart when they’re cooking.

And if you’re intimidated by the whole grilling thing, let this be your sign to give it a try with this recipe. Check out this Summer Grill Guide I put together last year. The more I’ve done it, the more confident I get, and I know you can get there too!

LIFE CHANGING BURGERS AND TZATZIKI

Ok, now to the best part of these Kofta Burgers: all the fixin’s!

I topped these with some arugula, grilled, sliced red onions, feta, and slathered some of my homemade tzatziki (recipe below) on the perfectly-toasted ciabatta buns. And let’s just say the first time I made these, Bridger and I nearly ate in silence. So so good! Kind of life changing, if you ask me.

Give this recipe a try and tell me you’re not obsessed too. Enjoy, guys!

INGREDIENTS YOU’LL NEED:

For the Burger Mixture:

• Shallot
• Garlic cloves
• Italian parsley
• Cilantro
• Room temp egg
• Smoked paprika
• Ground coriander
• Salt
• Freshly ground black pepper
• Ground cumin 
• Dried oregano
• Grass-fed ground beef (I use 85/15)
• Zucchini 

For the Grill:

• Red onion
• Avocado oil
• Salt
• Feta cheese 
• Ciabatta buns

Tzatziki:

• Lactose-free whole milk yogurt (or sub unsweetened coconut yogurt)
• Red onion 
• Garlic cloves
• English cucumber
• Extra-virgin olive oil
• Lemon zest
• Lemon juice, freshly squeezed
• Red wine vinegar
• Kosher salt
• Freshly ground black pepper
• Italian parsley or cilantro
• Fresh dill

To Serve:

• Baby arugula

HOW TO MAKE MY KOFTA BURGERS

For the Burgers:

In a large bowl, add the shallot, garlic, parsley, cilantro, egg, smoked paprika, ground coriander, salt, pepper, cumin, oregano, and ground beef. Using a fork, mix until combined.

Place the shredded zucchini in a dish towel and squeeze out any excess liquid. Add the zucchini to the burger mixture and stir to combine, ensuring the zucchini is evenly distributed.

Cover the bowl with cling wrap and transfer to the fridge. Chill for about one hour (this will keep the burgers from falling apart on the grill).

For the Grill:

Preheat the grill to medium-high heat. Prep a baking sheet with parchment paper. 

Remove the burger mixture from the fridge and divide into 4 even portions. Roll each portion into a large ball and place on the prepared baking sheet. Press each ball into a 1/2-inch-thick patty. 

Brush the onion rounds with avocado oil and season with salt.

Carefully add the burgers to one side of the hot grill, placing the onion rounds on the other side of the grill. Close the lid and cook for 4 minutes, undisturbed.

When the burgers are ready to be flipped, they should easily release from the grill grates. After the four minutes, flip both the burgers and the onions. Close the lid again and cook for an additional 4 minutes until the burgers are totally cooked through and the onions are charred.

Remove the onions from the grill and top the burgers with the feta cheese. Add the ciabatta buns, cut side down, close the lid, and turn off the grill. Allow the cheese to melt slightly and the buns to toast, about 2 minutes.

Remove both the burgers and the buns from the grill. Allow to cool slightly while you assemble the tzatziki.

For the Tzatziki:

In a medium bowl, add the yogurt, onion, garlic, cucumber, olive oil, lemon zest, lemon juice, red wine vinegar, salt, pepper, parsley, and dill. Mix until combined. 

To Serve:

Arrange the buns, cut side up, and add a generous amount of tzatziki to each, spreading to the corners. Add the burger on the bottom side of the bun and top with a few rings of grilled onions, and a handful of arugula. Top with the top bun and press down gently. Enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

The best part about burgers is that you can totally customize them to your preferences, or what you may already have on hand. And you could also try making them on the stovetop instead of the grill, if needed.

Feel free to swap the ground beef for ground turkey or chicken, and although I definitely recommend seasoning the burger mixture as the recipe calls, omit any based on your taste preference. I know cilantro can be polarizing for some, lol.

Pick your favorite toppings and burger bun, or lettuce wraps, to serve these delish Kofta Burgers on.

For the tzatziki, depending on dietary needs, use your favorite whole milk yogurt (lactose-free if needed), or sub unsweetened coconut yogurt.

Also, if you’re looking for any product recs, I’ve got a bunch of my grilling/outdoor entertaining, cooking/baking favorites (and more) on my Amazon storefront.

WHAT IS THE DIFFERENCE BETWEEN KOFTA AND KEBAB?

The difference between kofta and kebabs is essentially in how they are prepared. Kofta typically refers to ground meat mixed with different spices and herbs, and is shaped into meatballs or burger patties. Kebabs, on the other hand, generally involve skewers that are filled with chunkier cuts of meat and/or vegetables. Both kebabs and kofta can be grilled, though. You really can’t go wrong either way.

IS HOMEMADE TZATZIKI GOOD FOR YOU?

Tzatziki, especially when you make at home yourself with better-for-you ingredients, is a great, healthy option to incorporate into your meals. Since it’s essentially a blend of yogurt, cucumber, garlic, olive oil, lemon and herbs, it’s a tasty multi-use dip that delivers a handful of key nutrients.

HERE ARE MORE HIGH-PROTEIN, HEALTHY MEALS YOU’LL LOVE:

BBQ Salmon Bowls

Crockpot Beef Barbacoa

Freezer-Friendly Beef Enchiladas    

Szechuan Chicken Lettuce Wraps   

Crispy Hot Honey Chicken Caesar Salad

Sheet Pan Greek Chicken and Chickpea Salad