Turkish lamb burgers

  • Serves 8
  • Hands on time 10 mins, 10-12 mins to barbecue, plus 1-24 hours chilling
  • Easy
This Turkish lamb burger recipe is barbecue cooking at its best; serve with Turkish accompaniments, such as flatbreads, pickled green chillies, natural yogurt and mixed salad.

Nutritional info per serving

  • Calories526kcals
  • Fat24.1g (9g saturated)
  • Protein33.2g
  • Carbohydrates47.6g (7.5g sugars)
  • Salt1.1g

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  • 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


  1. 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.
  2. 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.
  3. Barbecue the burgers directly over a medium heat for 5-6 minutes each side or until just cooked through.
  4. 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).
  • Cooking temperature: direct medium heat.

From June 2008

Main Ingredients:

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