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Kofta Burgers

Prep + Total Times include about 1 hour of chill time for the burger mixture.
You are going to love these Kofta Burgers. Packed with protein, flavor and served with homemade tzatziki spread on perfectly toasted ciabatta buns, prepare to be obsessed!
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 4
Author Rachael DeVaux

Ingredients

For the Burger Mixture:

  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • 1/2 cup chopped Italian parsley
  • 1/4 cup chopped cilantro
  • 1 large egg, room temperature
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pound grass-fed ground beef I use 85/15
  • 1 cup shredded zucchini

For the Grill:

  • 1 medium red onion, sliced into 1/4-inch-thick rounds
  • 1 tablespoon avocado oil
  • Pinch of kosher salt
  • 1 cup crumbled feta cheese
  • 4 ciabatta buns

For the Tzatziki:

  • 1 cup lactose-free whole milk yogurt or substitute unsweetened coconut yogurt
  • 1/4 cup minced red onion
  • 2 cloves garlic, grated
  • 1/2 cup seeded and diced English cucumber
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped Italian parsley or cilantro
  • 1/4 cup finely chopped fresh dill

To Serve:

  • 1 cup baby arugula

Instructions

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!