Losh Kebab (Armenian Lamb Burgers)

Parsley, pepper paste and warm spices give these lamb patties their character. A cool garlic-yogurt sauce balances the savory meat.

Make room for the sauce

Mix the sauce first and refrigerate it while you shape and cook the patties. Serve with bread and fresh vegetables for a generous meal. Check the center temperature rather than relying on color.

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Losh Kebab (Armenian Lamb Burgers)

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Ground lamb patties seasoned with parsley, pepper paste and warm spices, served with a cool garlic-yogurt sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Armenian
Ingredients Instructions Notes

Ingredients
  

  •  
    1 ¼ lb Lamb ground (may substitute ground beef or combine with lamb)
  • ¼ cup Yellow Onion finely chopped
  • ¼ cup Parsley fresh; finely chopped
  •  
    ¼ cup Plain dry bread crumbs
  • 1 Egg
  •  
    1 tbsp Red pepper paste or 1 tablespoon tomato paste plus 1/8 teaspoon cayenne
  •  
    1 tsp Coriander ground; or to taste
  •  
    ½ tsp Allspice ground
  • 1 tsp Salt
  • ½ tsp Black pepper ground
  •  
    ¼ tsp Aleppo red pepper optional
Garlic-yogurt sauce
  •  
    16 oz Plain yogurt or Greek yogurt
  • 2 cloves Garlic minced
  • 2 tbsp Lemon juice
  • Salt to taste, for sauce

Instructions
 

  1. Stir yogurt, garlic, lemon juice and a little salt together. Cover and refrigerate while preparing the patties.
  2. Beat the egg with pepper paste and spices. Work this into the lamb with onion, parsley and bread crumbs until evenly distributed.
  3. Divide into four patties of even thickness. Keep chilled until the pan or grill is ready.
  4. Cook over moderate grill or skillet heat, turning to brown both sides. Check through the side with a thermometer; the center must reach 160°F (71°C). Allow about 15 minutes, adjusting for thickness and heat.
  5. Serve the hot patties with the chilled sauce. Bread, sliced tomato and lettuce are optional accompaniments.

Notes

Adapted from The Armenian Kitchen’s Losh Kebab recipe. Corrected the imported lamb quantity to 1 1/4 pounds, matching the source. Refrigerate leftovers promptly and use within 3 days. Reheat cooked patties to 165°F. Timing is an estimate; use a food thermometer.

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Adapted from The Armenian Kitchen’s Losh Kebab.

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