Smashed Beef Kofta Burger with Caramelised Onions Recipe
This stunning burger transforms traditional kofta spices into a juicy, smashed patty that's crispy on the outside and perfectly tender within. Sweet caramelised onions balance the warm cumin and coriander, while fresh herbs add brightness. Learn how to make this quick and easy recipe that delivers restaurant-quality flavours at home!
Ingredients
- For the burger:
- 200g beef mince, 20% fat content for juiciness
- 1 tablespoon finely minced onion
- 1 clove garlic, very finely minced or grated
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon paprika
- Small pinch ground cinnamon
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- ½ teaspoon fresh mint, finely chopped
- ½ teaspoon black seeds (nigella seeds)
- ¼ teaspoon fine sea salt
- Freshly ground black pepper to taste
- 1 tablespoon extra virgin olive oil, for grilling
- For the caramelised onions:
- 1 large onion, halved and thinly sliced
- 2 tablespoons extra virgin olive oil
- Pinch of salt
- ½ teaspoon honey
- 1 tablespoon water
- For assembly:
- 1 burger bun, halved and lightly toasted
- 2 tablespoons garlic sauce or tahini
- Fresh tomato slices
- Fresh parsley leaves
- Pinch of za'atar (optional)
- Extra black seeds for garnish
Directions
Step 1
Start by making your caramelised onions, as these take the longest and can be prepared whilst your grill heats up. Heat 2 tablespoons of olive oil in a medium frying pan over medium heat, then add your sliced onions with a pinch of salt. Cook for 10-12 minutes, stirring every 2 minutes, until the onions turn a beautiful golden brown colour and become soft and sweet. This is crucial for developing that deep, rich flavour. When they're nearly done, add the honey and water, stirring for another minute until they're glossy and sticky. Set aside and keep warm.
Step 2
Whilst your onions are cooking, prepare your burger mixture. In a medium bowl, combine the beef mince with the minced onion, garlic, cumin, coriander, paprika, cinnamon, parsley, mint, black seeds, salt, and black pepper. Use your hands to gently mix everything together, but don't overwork the meat or your burger will become tough. Mix just until the spices are evenly distributed throughout the meat, about 30 seconds of gentle mixing. The mixture should look evenly speckled with herbs and spices.
Step 3
Shape the seasoned beef into one large ball, then flatten it gently into a patty about 2cm thick and slightly larger than your burger bun, as it will shrink during cooking. Make a small indent in the centre with your thumb, this prevents the burger from puffing up into a dome shape as it cooks. Don't press too firmly or compact it too much, you want it to stay tender and juicy. Place the patty on a plate and let it rest for 5 minutes whilst your grill reaches temperature.
Step 4
Preheat your grill to high heat, around 230°C if you're using a gas grill, or wait until your charcoal is white-hot with glowing edges. Brush the grill grates with olive oil using a folded piece of kitchen paper held with tongs, this prevents sticking and helps create those beautiful char marks. The grill needs to be properly hot before you start cooking, if you add the burger too early it will stick and won't develop that gorgeous crust.
Step 5
Brush your burger patty lightly with olive oil on both sides, then place it carefully on the hot grill. Don't be tempted to move it around, let it sit undisturbed for 4 minutes to develop a proper crust. You'll see the edges start to brown and the meat will naturally release from the grates when it's ready to flip. This is where the magic happens, that initial sear locks in all the juices and creates incredible flavour.
Step 6
After 4 minutes, use a fish slice or wide spatula to flip the burger carefully in one smooth motion. Cook for another 3-4 minutes on the second side for medium doneness, or adjust the timing to your preference. The burger should feel slightly springy when pressed gently with your finger, and the internal temperature should reach 70°C for food safety. In the final minute of cooking, pile those gorgeous caramelised onions on top of the burger so they warm through and their flavours meld together beautifully.
Step 7
Whilst your burger finishes cooking, quickly toast your burger bun cut-side down on the cooler edges of the grill for about 1 minute, just until you see light golden marks. This adds texture and prevents the bun from becoming soggy when you assemble everything. Watch it carefully as buns can burn quickly, you want them just crispy on the surface but still soft inside.
Step 8
Now for the beautiful assembly. Spread your garlic sauce or tahini generously on the bottom bun, this creates a flavourful barrier and adds creaminess. Place your burger with its crown of caramelised onions on top, then layer on fresh tomato slices and scatter over fresh parsley leaves. Sprinkle with a pinch of za'atar and a few extra black seeds for that authentic Middle Eastern touch. Top with the toasted bun lid and serve immediately whilst everything is hot and the textures are at their absolute best. The combination of crispy edges, juicy meat, sweet onions, and aromatic spices is absolutely sensational.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Beef
The Prophet ﷺ commanded a cow to be slaughtered and then distributed its flesh.
Black Seeds
Use this black seed. For indeed it contains a cure for every disease except death.
Garlic
The Messenger of Allah ﷺ said: He who eats of this plant (garlic) should not approach our mosque and should not harm us with the odour of garlic.
Onions
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Olives
Allah is the Light of the heavens and the earth... lit from the oil of a blessed tree, an olive, neither of the east nor of the west, whose oil would almost glow even if untouched by fire. Light upon light.
Olive Oil
Eat olive oil, and anoint with it, for it is from a blessed tree!
Honey
The Prophet ﷺ used to stay for a long while with Zainab bint Jahsh and drink honey at her house.
Water
When drinking Zamzam, face the Qiblah, mention Allah's name, drink in three sips, and praise Allah afterward.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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