Recipe Provided By"Couple In the Kitchen"
Lamb Kofta Patties
- 2 pounds ground American Lamb
- 5 cloves garlic, minced
- 1 yellow onion, minced
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh mint, minced
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- Generous seasoning salt and pepper
- 10 tablespoons unsalted butter, melted
- 3 egg yolks
- 1 lemon, juiced
- 5 English muffins, halved
- 2 tablespoons butter
- Harissa paste
- 10 eggs
- Dash paprika
For the Lamb Kofta Patties: Mix all of the ingredients together in a large bowl. Divide the meat mixture into 10 sections, roll, and form into patties. These should fit your English muffins perfectly once they are cooked.
Heat a grill to medium-high heat (around 400 degrees F) and sear the patties on both sides until cooked through, roughly 4-5 minutes per side, depending on the thickness.
For the Hollandaise Sauce: Start by melting the butter in a saucepan. While that is melting, whisk up all the other ingredients in a bowl until well combined. Slowly add the melted butter, while whisking the sauce together.
Toast and butter your English muffins and spread them with the harissa.
Top each half with a grilled kofta patty.
For the Poached Egg: Use a deep pot of water, add a splash of vinegar to the water, and add fresh eggs. (It helps to crack the eggs and add them to a pinch bowl or ramekin first, then carefully drop them into a metal mesh sieve in the water).
After a few seconds, you can remove the sieve and let the eggs boil for 3 minutes prior to removing them. They will be perfectly poached!
Place the poached eggs on the lamb kofta patty, drizzle the hollandaise, and sprinkle with paprika.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest