Grilled Kofte Burgers

• 1 1/2 pounds boneless lamb, preferably from shoulder, excess fat removed
• 1 medium onion, peeled and quartered
• 1 egg
• Salt and pepper
• 1/4 cup minced shallot or white onion
• 1/4 cup minced parsley or mint
• Juice of 1/2 lemon
• 4 hard rolls or hamburger buns
• Roasted red peppers, optional

1. Prepare a charcoal grill, or heat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
2. Cut lamb into large chunks, and put in container of a food processor; process until well chopped.
3. Add onion and egg, along with some salt and pepper, and process until quite smooth.
4. With wet hands, shape into four kofte burgers.
5. Grill kofte, undisturbed, until nicely browned on one side, about 5 minutes.
6. Turn and brown the other side.
7. These can be medium to well-done and will still be moist.
8. While meat is cooking, combine shallot, parsley and lemon juice, adding a pinch of salt.
9. Serve the meat on rolls or buns.
10. Garnish with shallot mixture and some red peppers.

boneless lamb, onion, egg, salt, shallot, parsley, lemon, hard rolls, red peppers

Taken from cooking.nytimes.com/recipes/6190 (may not work)