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Lamb kofta mini burgers with haloumi
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Irresistible burgers topped with delicious haloumi by Dani Venn.
Ingredients:
  • 400g lamb mince
  • 2 clove garlic, crushed
  • 1/2 onion, grated
  • 2.50 gm all spice
  • 2.50 gm cinnamon
  • 62.50 ml dried currants
  • 125.00 ml chopped parsley
  • 250g haloumi, thinly sliced
  • 8 dinner rolls or small bread rolls, toasted
  • 9.20 gm olive oil
  • 250g grape tomatoes or cherry tomatoes, diced
  • 125.00 ml parsley, roughly chopped
  • 125.00 ml mint, roughly chopped
  • 1/2 red onion, finely diced
  • 4.60 gm olive oil
  • 250.00 ml natural yoghurt or Greek yoghurt
  • 1 garlic clove, crushed
  • 1/2 lemon, juice only
  • 125.00 ml cucumber, grated
Instructions:
  • For juicy kofte, mingle minced meat, garlic, onion, allspice, cinnamon, currants, parsley, and a hint of salt in a spacious bowl. Blend thoroughly, then form into petite golf-ball-shaped meatballs, gently flatten.
  • In a large frying pan over medium-high heat, heat olive oil until hot. Add kofte and fry for approximately 10 minutes, flipping halfway through, until they are golden brown and cooked through.
  • Prepare a flavorful tomato salsa by mixing together tomatoes, parsley, mint, red onion, olive oil, and a pinch of salt in a bowl. Allow the flavors to meld beautifully as you set it aside.
  • Prepare the yogurt sauce by combining yogurt, minced garlic, fresh lemon juice, diced cucumber, and a pinch of salt in a mixing bowl. Stir well, adjust seasoning to taste, and let it sit aside.
  • Heat olive oil in a hot frying pan, sear haloumi until golden on each side for about a minute.

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