This lamb burger kebab is for burger-lovers who also love spicy food. Using mashed-potatoes as its secret ingredients, this burger kebab is tender, moist and juicy at the same time.
You can cook the burgers on a griddle pan or do them on the barbecue.
Now that the peak summer is arriving soon, you’ll have plenty of chances to get your barbecue out. And this lamb burger kebab can be one of your BBQ menus.
I created this recipe for my elder son who loves meat, especially burgers. But he’s used to with the aroma of spices in kebabs. So regular burgers that don’t use spices at all will not appeal to him.
So I try to infuse the Pakistani kebab recipe that I learned from my sister in law in this burger kebabs.
Many burger recipes will use breadcrumbs or even plain flour to bind the meat and to make the meat texture tender. With the same purpose, I decided to use mashed potatoes instead. It turns out better. And you can’t really taste the potatoes, and the meat stays moist and juicy.
It’s just tasty and delicious.
So yeah, if you have some minced lamb meat lying in the fridge or freezer at the moment, try to make this lamb burger kebabs. It won’t take you long to cook them on the griddle pan.
If you like, you can make them in a batch and store some kebabs away in the freezer for when you don’t have time to cook. I promise you that your loved ones will thank you for making this burger kebab.
Now we’re entering mid-summer, I hope you’ll be intrigued to try this lamb burger kebabs for your summer barbecue. Let me know how you think of the burgers in the comments below.
Feel free to share the post and pin it in your Pinterest. And before you go, don’t forget to check out my other recipes that can make your barbecue day fabulous.
- Not-too spicy chicken kebab patties.
- Indonesian sweetcorn fritters – perkedel jagung.
- Gado-gado Jakarta recipe.
- Chocolate mousse pudding with aquafaba and no gelatin.
- Agar-agar milk pudding with condensed milk and raspberry.
Thank you and all the best.
Lamb burger kebab
- Cooking pan
- Potato masher
- Mixing bowl
- Griddle pan
- 2.2 pounds ground lamb meat/ lamb mince.
- 1 large potato
- 2 medium-sized brown onions.
- 2 teaspoons garlic powder.
- 2 teaspoons onion powder.
- 2 teaspoons paprika powder.
- 2 teaspoons ground cumin.
- 2 teaspoons ground coriander.
- 1 ½ teaspoons coarse black pepper or ground black pepper.
- 1 ½ teaspoons salt or according to taste.
- 1 teaspoon chilli powder.
- 2 tablespoons plain yogurt see the note.
- 1-2 tablespoons all-purpose flour/ plain flour, optional (see the note).
- Peel and cut the potatoes, steam or boil, then drain and mash until really smooth and there are no lumps. Set aside to cool down.
- Peel the onions and chop them as fine as possible. You can use a food processor to help you with this if you want to.
- In a large mixing bowl, put the minced lamb and the mashed potato in. Mix them well.
- Then add in the chopped onions, all the spices, i.e. garlic powder, onion powder, paprika, ground cumin, ground coriander, black pepper, and chilli powder.
- Using your hand, mix the meat until everything is thoroughly mixed. Then add in the yoghurt one tablespoon at a time as you keep mixing. If your meat mixture is too wet, you can put a tablespoon or two of plain flour. But try not to put any more than that.
- Divide the meat into 10 equal portions and shape them into balls.
- Get your griddle pan ready, drizzle one teaspoon of cooking oil over it and heat the pan at medium-high heat.
- When the pan is hot and ready, take one ball of your meat mixture and flatten it into a disc shape at approximately 1.5 cm/ 0.5 inch thick. Put it in the pan and let it cook. Do the same to other meatballs and fill the griddle pan with the flatten meatballs. Turn the heat down and let the meat to cook about 5-7 minutes on each side.
- Press the burgers every now and again with a cooking turner.
- When you can see that the meat is cooked more than halfway through, you can turn them over. Cook the other side for another 5-7 minutes or until you see that the meat is fully cooked.
- If the weather permits, you may want to make this burger kebabs on a proper barbecue. Grill them on your barbecue.
- Enjoy your lamb burger kebabs as they are with your favorite salad. Or you can have them in a bread bun with a bunch of green salad and your favorite burger sauce. If you like, you can also have the kebabs in a pitta bread pocket with salad and a drizzle of yogurt sauce.
- Some potatoes release more juice than others they can make your meat mixture a little bit wet. If this happens, you may want to cut down the yogurt to only one tablespoon and put one tablespoon of plain flour. However, try to avoid using plain flour if you can.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.