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Turkish lamb burgers

Name: Turkish lamb burgers
Yield: Serves 8
Cuisine: Turkish recipes
Ingredients: 1kg good-quality minced lamb; 3 garlic cloves, crushed; 2 medium red onions, finely chopped; 2 tbsp olive oil; 25g fresh flatleaf parsley leaves, chopped; 2 tbsp tomato purée; 2 tsp ground cumin; 1 tsp ground coriander; Turkish lavash or flatbreads, pickled long green chillies, natural wholemilk yogurt and a mixed salad, to serve

Published: 31 May 08
Updated: 18 Mar 24

This Turkish lamb burger recipe is barbecue cooking at its best; serve with accompaniments, such as flatbreads, pickled green chillies, natural yogurt and mixed salad.

Easy
June 2008

Test kitchen approved

Serves 8
Hands on time 10 mins, 10-12 mins to barbecue, plus 1-24 hours chilling

This Turkish lamb burger recipe is barbecue cooking at its best; serve with accompaniments, such as flatbreads, pickled green chillies, natural yogurt and mixed salad.

Dairy-free recipes

Nutrition: per serving

Calories: 526kcals
Fat: 24.1g (9g saturated)
Protein: 33.2g
Carbohydrates: 47.6g (7.5g sugars)
Salt: 1.1g

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Ingredients

1kg good-quality minced lamb
3 garlic cloves, crushed
2 medium red onions, finely chopped
2 tbsp olive oil
25g fresh flatleaf parsley leaves, chopped
2 tbsp tomato purée
2 tsp ground cumin
1 tsp ground coriander
Turkish lavash or flatbreads, pickled long green chillies, natural wholemilk yogurt and a mixed salad, to serve

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Method

Mix all the ingredients together (except the serving suggestions) in a large bowl and season well. Shape into 8 even-size burgers, each about 2cm thick. Space out on a tray, cover and chill for 1 hour or up to 24 hours.
If you are using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat 10 minutes beforehand.
Barbecue the burgers directly over a medium heat for 5-6 minutes each side or until just cooked through.

Serve with Turkish bread, pickled chillies, yogurt and a mixed salad (we used chopped cherry tomatoes, red pepper, cucumber, spring onions, red chilli and mint, dressed with red wine vinegar and olive oil).