Kafta Burger Combo Recipe

In a large mixing bowl, combine ground lamb or beef, onion, parsley, garlic, cumin, coriander, paprika, cinnamon, salt, pepper, olive oil, lemon juice, and breadcrumbs (if using). Mix until just combined; avoid overworking the meat.

Divide the mixture into 4 equal portions and shape each into a flat patty about 3/4 inch thick. Chill patties for 15 minutes to firm.

Preheat a grill, grill pan, or heavy skillet over medium-high heat. Lightly oil the grill grates or pan.

Cook patties 4–5 minutes per side, until browned and cooked through to 165°F (74°C) internal temperature. Remove and let rest 2–3 minutes before assembling.

Grate cucumber and squeeze out excess moisture. In a bowl, combine yogurt, cucumber, minced garlic, dill, lemon juice, and salt. Mix until smooth. Refrigerate at least 15 minutes to meld flavors.

Warm pita rounds or burger buns until lightly toasted and pliable.

Arrange lettuce leaves, tomato slices, and red onion slices for topping readiness.

Preheat oven to 425°F (220°C) or prepare oil for frying if preferred.

Cut potatoes into fries or wedges. Toss with olive oil, salt, and paprika (or sumac for a tangy twist).

Bake on a parchment-lined sheet for 25–30 minutes, flipping once, until golden and crispy. Alternatively, fry in hot oil until crisp, then drain on paper towels and salt to taste.

Build Kafta Burger

Spread a layer of tzatziki on the warm pita or bun. Place a kafta patty on top, then add lettuce, tomato, and red onion. Drizzle with more tzatziki if desired and optionally squeeze a lemon wedge over the top.

Serve the kafta burgers with a portion of fries on the side and extra tzatziki for dipping. Garnish with lemon wedges for brightness.