Lamb Kofta Burgers

Lamb Kofta Burgers

Makes 6 servings

Burgers 

1 ½ pounds ground lamb 

4 garlic cloves, minced

1 medium onion, finely minced

2 tablespoons chopped fresh flat-leaf parsley 

1 ½ teaspoons ground coriander

1 ½ teaspoons smoked paprika 

1 teaspoon ground cumin 

¼ teaspoon ground cayenne 

2 teaspoons sea salt 

1 teaspoon freshly cracked black pepper 

Grilled Veggies 

1 eggplant, cut into ½-inch rounds 

1 red bell pepper, julienned 

Olive oil 

Sea salt and cracked black pepper 

Toppings 

1 cucumber, sliced 

2 cups baby spinach 

1 tomato, thinly sliced 

¼ cup pickled red onions 

¼ cup feta cheese 

¼ cup fresh basil leaves 

½ cup tzatziki (homemade is best) 

6 pitta breads 

1. When ready to cook, start the Traeger according to grill instructions. Set the temperature to HIGH (or 450 degrees F) and preheat, lid closed, for 10 – 15 minutes. 
2. Burger time. In a large bowl, combine the lamb, garlic, onion, spices, salt, and pepper, and mix well. Shape and form into 6 burger patties, about 3/4-inch thick) and set aside. 
3. Grilled Veggie time. Toss the eggplant and red pepper with a glug of olive oil, and season with sea salt and pepper. Transfer to the grill, placing directly on the grill grates, and cook until slightly charred and slightly crispy (about 10 minutes – the eggplant will take a tad longer than the peppers – use best judgement here). Remove and set aside. 
4. Meanwhile, add the lamb kofta burgers to the grill and cook for 5 minutes per side (or to desired doneness if you like your meat more well done). Awesome.  
5. Serve your lamb kofta and grilled veggies with pita, tzatziki, and all the fixings. Weeknight dinner done right. Delicious!