Kotlet Kubideh Burgers

Persian style grilled spiced lamb and beef kotlet kubideh burgers on mini pitas with an easily made from scratch spiced saffron ketchup.
Kotlet Kubideh Burgers

Kotlet Kubideh Burgers

By Sue Lau | Palatable Pastime

This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own.

It’s burger month and that means every blogger on earth will  be  posting a burger recipe or three. I mean, really. How many ways can you think of to make a burger? *laughs* My answer to that is…how much  time do  you have? I could talk burgers all night, and well into next week.

I  decided to do two burgers for this event and giveaway. There will be another burger towards the end of the month where I managed to squeeze it in. But first, I have the kotlet kubideh burger for you. And I can hear you all  saying (under your breath)…the kotlet whaaaaaah?

Well, it’s a Persian thing. I first had something like this with my friend Said Shamsai and his sister Soroor when we were riding across the country to deliver a car from Chicago to L.A. His sister had packed lots of good eats, and we picnicked somewhere at a roadside picnic table in Kansas. There were lots of things to eat but the thing I remember about that meal was the kotlet kubideh- which we had cold with yogurt on flat bread with herbs.  They were like little white castles without the buns- but they did not taste like that.

In Persian, kotlet means a cutlet,  or in this case, a patty. Kubideh means “made with ground meat” and you can make these with all sorts of meat: beef, lamb, chicken, pork….no, wait a minute, they don’t eat pork! But I do so I can sneak around and eat that when no one is looking. Said used to sneak bacon too. I was such a bad influence.

I don’t think Soroor’s were grilled, and they may have been all beef, but I love lamb so helped myself to throwing that in. You know. I do stuff like that. Rules? What are those? I had also been reading about this thing they have in the middle east which is Persian ketchup. I would have loved to have gotten my little fingers around a bottle of that so I could deconstruct it but since I couldn’t, I just had to imagine what it would have been.

I mean, I wasn’t going to put a tzatziki on this (even though it tastes remarkably similar to a gyro)…(and I make a fantastic tzatziki, especially if I do it with homemade yogurt). Over there, they slather the Persian ketchup on pizza of  all things. But being the rude American, I decided to put it on a burger where it belongs. Ha! Burgers are an American thing, you know.

Usually, kotlet kubideh has some cooked riced potato in it as well, but being lazy, I grabbed the package of instant potato flakes I keep for oddball things like making potato bread. I don’t know. It’s kind of a funky ingredient but I like it. And the best part is that it is dry, so it is not going to loosen my burger meat to any degree.

I hate that. You know- burgers falling apart on the grill, feeding the fire demon Calcifer.  But these hold together nicely. I also gobbled them down nicely. But that’s why I have left the recipe with you here. It’s like a roadmap to treasure.  Follow it…to the darkside. We have chocolate…and char-grilled burgers.
Kotlet Kubideh Burgers

Burger Blogginess

Just look at all the Burger Bloggers who will be posting this month, many more than once!

1 winner will be drawn for every week of burger month!

All winners will be entered to win a Weber Spirit II E-310 gas grill!

Grand prize grill  winner will be announced June 4th

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Kotlet Kubideh Burgers

Kotlet Kubideh Burgers

  • Servings: 4-6
  • Difficulty: easy
  • Print

Kotlet Kubideh Burgers
Spiced Saffron Ketchup  Ingredients:

  • 4 tablespoons tomato paste
  • 1/2 cup fresh lemon juice
  • 1/2 cup water
  • 1/2 teaspoon crushed saffron threads
  • 1/2 teaspoon ground  cinnamon
  • 1  teaspoon sumac spice
  • 2 teaspoons onion powder
  • 1 teaspoon  salt
  • 6 tablespoons honey


  1. Stir together ingredients for ketchup  in a saucepan, and simmer over low heat, stirring frequently, until thick and reduced to half cup.
  2. Cool  before serving.

Burger Ingredients:

  • 4 ounces onion
  • 8 ounces ground lamb
  • 8 ounces ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon minced garlic
  • 2 teaspoons sumac seasoning
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 1 large egg
  • 1/4 cup instant potato flakes


  1. Pulse onion in a food processor until finely chopped. Place minced onion in a potato ricer to squeeze out as much liquid as you can, or you could try pressing it in a sieve until it is fairly dry.
  2. Combine onion with other ingredients, mixing well, and forming into 3-4 burger patties.
  3. Cook burgers to desired doneness on a charcoal grill (or can be done in a skillet, but—no chargrilled flavor that way).

Other Ingredients:

  • 3-4 small 4-inch pita bread, split open
  • 1 cucumber, very thinly sliced (I used a mandolin)
  • 1 large tomato, sliced
  • 1/2 red onion, thinly sliced


  1. Assemble burgers on split toasted pita with cucumber, tomato, onion, and spiced saffron ketchup.

From the kitchen of palatablepastime.com

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A huge thanks to the #BurgerMonth sponsors,  American Lamb Board, Anolon,

Cabot Cheese, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist,

Veal Made Easy, and Weber Grills.

Kotlet Kubideh Burgers

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