Go Back
Hand pouring creamy garlic yogurt sauce over a juicy Lebanese Kafta burger in a charred pita with tomatoes and herbs.

Lebanese Kafta burger

A juicy, herb-packed Lebanese Kafta Burger seared to perfection, served inside charred pita bread with ripe tomatoes, red onions, crumbled feta, and a cool garlic-herb yogurt drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Kafta Patties:
  • 1 lb 450g ground lamb or ground beef (85/15 blend)
  • 1/2 red onion finely grated (excess juice squeezed out)
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp fresh mint finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes optional
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Garlic Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 1 clove garlic finely grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh dill or mint finely chopped
  • Salt and black pepper to taste
For Assembly:
  • 4 thick pita breads or flatbreads
  • 2 ripe tomatoes sliced
  • 1/2 small red onion thinly sliced
  • 1/4 cup crumbled feta cheese
  • Fresh mint fresh parsley, and toasted pine nuts for garnish

Method
 

Make Sauce:
  1. In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, extra virgin olive oil, and herbs. Season with salt and pepper. Chill in the refrigerator.
Mix & Shape Patties:
  1. In a bowl, combine ground meat, grated onion, minced garlic, herbs, and spices. Gently mix by hand until incorporated. Divide into 4 equal portions and shape into thick patties. Press a shallow thumbprint into the center of each patty.
Cook Patties:
  1. Heat a cast-iron skillet or grill over medium-high heat with a light oil coating. Sear patties for 4–5 minutes until a deep crust forms, flip, and cook 3–4 minutes more until internal temperature reaches 160°F (71°C). Rest meat for 5 minutes.
Assemble:
  1. Lightly toast pita breads. Spread a thick layer of garlic yogurt sauce on the pita, add sliced tomatoes, red onions, and crumbled feta. Place patty on top, drizzle with extra garlic sauce, garnish with chopped fresh herbs and toasted pine nuts, and serve warm.

Notes

  • Onion Moisture: Squeezing excess liquid from the grated onion prevents sogginess and keeps patties structural without adding flour or breadcrumbs.
  • Storage: Leftover cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat.