Home > Barbecue recipes > Turkish lamb burgers

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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).