Kofta smash burger with matchstick fries, tahini pickle sauce, tomato-parsley salad and grilled onions
Middle Eats · ♥ 1.5K likes · 30.8K views · 16 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp salt
- ¾ tsp black pepper
- 50 g tahini
- 20 ml lemon juice
- 50 ml water
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cumin
- 50 g sweet burger pickles
- 1 whole thinly sliced tomatoes
- 4 whole buns
- 1 whole onions
- ¼–½ tsp salt
Blend the onion to a fine paste in a mini food processor, then squeeze a little of its liquid out through a sieve.
- 500 g lamb mince
- 55 g onion
Add 55 g drained onion (11% of the meat weight) to 500 g lamb mince.
- parsley
Finely chop parsley leaves and thin stalks and add, with salt, black pepper and a pinch of cayenne.
- cayenne
Knead just until incorporated and it holds together then falls apart; do not overmix or the burger turns tough.
Portion into 80 g pieces and lightly shape each into a ball, tucking in spiky edges.
- potatoes
Cut potatoes into matchsticks on a mandolin.
- salt
- white vinegar
Bring a pot of water to a boil over high heat with a little salt and a splash of white vinegar.
Blanch the fries a handful or two at a time for 90 seconds; lift out with a spider onto paper-towel-lined trays.
- yogurt
- chilli powder
Whisk yogurt, tahini, lemon juice, water, salt, black pepper, cumin and a little chilli powder until smooth, about the consistency of mayo; stir in diced sweet burger pickles.
- vegetable oil
First fry: fry the fries in batches in about a centimeter of vegetable oil at 180C until the vigorous bubbling stops, about 30 to 40 seconds, before they color.
- cumin, salt and black pepper
Second fry in batches, about 30 to 90 seconds, until just lighter than the target gold and very crisp; toss at once with cumin, salt and black pepper and spread to cool.
- roughly chopped parsley
- 0.125–¼ tsp salt
Toss thinly sliced tomatoes with chopped parsley and a pinch of salt; leave to sit so the salt draws out moisture.
- vegetable oil
Heat the griddle on medium-high and toast the buns in a little vegetable oil for a minute or two until lightly golden.
Toasting buns and steaming onions
- vegetable oil
- water
Cook onions on the griddle with a little vegetable oil and salt, adding a little water at a time and covering with a lid to steam them soft and golden.
- oil
Oil the press, smash the kofta balls on the griddle with even pressure and cook a couple of minutes until only a thin layer of pink remains on top, then flip.
Smashing and flipping the kofta
Assemble: tahini pickle sauce on both bun halves, tomato and parsley salad, two kofta patties, grilled onions, matchstick fries, top bun.
Assembling the burger