This recipe combines the flavors of Turkish lamb kebabs (adana kebab) and Turkish cucumber salad, which, served together on a pita, lets you experience all the flavors at once.
For the burgers:
- 2 lb ground lamb
- 1 small red onion, grated
- 1/2 c crumbled feta cheese
- 1/4 c fresh parsley, chopped (or 1 tsp dried parsley)
- 1 Tbs Aleppo pepper (or crushed red pepper flakes) - this will make it spicy so use less if you don't want any heat!
- 1 Tbs minced garlic
- 2 tsp cumin
- 2 tsp salt
- 2 tsp sumac (or 1 tsp paprika and 1 tsp lemon zest)
- 1 tsp ground black pepper
For slaw:
- 1 cucumber, thinly sliced
- 1/4 c fresh parsley, chopped
- 1/4 c fresh mint, chopped
- 1 Tbs olive oil
- 2 tsp honey
- 6 pitas
Mix all the burger ingredients together and form into 6 thin patties (1/3 lb each). Refrigerate at least 4 hours so the flavors meld.
A few hours before serving, mix the slaw ingredients together and refrigerate at least 2 hours.
To prepare, cook the burgers on a griddle or over the grill for 5 to 7 minutes per side until well-done, flipping once. Lamb is about 80/20 (i.e. not lean) so put it over a cooling rack or on an extra rimmed plate to drain excess grease before you put it on the bread.
Toast the pitas on the griddle or grill until crisp. I just fold the pita in half around the burger, but you can also cut the pitas into 4 or 5 inch rounds, depending on how big the finished burger patties are, and serve them on that (but you'll need 12 pitas :)). Top the burger patty with a generous amount of the slaw. Enjoy!
![Turkish Lamb Burgers with Cucumber Mint Slaw Turkish Lamb Burgers with Cucumber Mint Slaw](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylxRZelP-seMdYEJ8JwWATJ8ka4Z2UdSZBiTGzemfjcgzl1R9SphdNMhBv1wmssksJZxFNXzLh8d8FJi0346kLwTQeJlUWDPGr2vLFf3EIp7yOZG8YI_r2Ag0NKvuoDtk6atqzItbTz6e/s2048/IMG-9046.jpg)
Turkish Lamb Burgers with Cucumber Mint Slaw
Ingredients
- 2 lb ground lamb
- 1 small red onion, grated
- 1/2 c crumbled feta cheese
- 1/4 c fresh parsley, chopped (or 1 tsp dried parsley)
- 1 Tbs Aleppo pepper (or crushed red pepper flakes) - this will make it spicy so use less if you don't want any heat!
- 1 Tbs minced garlic
- 2 tsp cumin
- 2 tsp salt
- 2 tsp sumac (or 1 tsp paprika and 1 tsp lemon zest)
- 1 tsp ground black pepper
- 6 pitas (to serve)
- 1 cucumber, thinly sliced
- 1/4 c fresh parsley, chopped
- 1/4 c fresh mint, chopped
- 1 Tbs olive oil
- 2 tsp honey
Instructions
- Mix all the burger ingredients together and form into 6 thin patties (1/3 lb each). Refrigerate at least 4 hours so the flavors meld.
- A few hours before serving, mix the slaw ingredients together and refrigerate at least 2 hours.
- To prepare, cook the burgers on a griddle or over the grill for 5 to 7 minutes per side until well-done, flipping once. Lamb is about 80/20 (i.e. not lean) so put it over a cooling rack or on an extra rimmed plate to drain excess grease before you put it on the bread.
- Toast the pitas on the griddle or grill until crisp. I just fold the pita in half around the burger, but you can also cut the pitas into 4 or 5 inch rounds, depending on how big the finished burger patties are, and serve them on that (but you'll need 12 pitas :)). Top the burger patty with a generous amount of the slaw. Enjoy!
Calories
676.36Fat (grams)
35.91Sat. Fat (grams)
14.65Carbs (grams)
40.62Fiber (grams)
2.73Net carbs
37.89Sugar (grams)
4.48Protein (grams)
45.74Sodium (milligrams)
1366.08Cholesterol (grams)
157.79