Dabgvadz Kufta, also called Khorovadz Kufta, is Armenia’s delicious answer to the hamburger, a flavorful blend of ground lamb and beef seasoned with onions, peppers, parsley, and a touch of tomato juice.
These juicy grilled patties are rich with the bold, smoky flavors of traditional Armenian barbecue (khorovadz) and are a staple at backyard cookouts and family feasts alike.
Unlike your average burger, Armenian kufta is about both balance and boldness: the richness of lamb tempered with beef, fresh herbs, and a tangy tomato infusion.
The patties are kneaded like meatballs to develop structure, chilled to intensify flavor, and grilled over open flame or broiled for a deeply satisfying char.
Serve these kufta patties with lavash bread, grilled vegetables, and pickled onions, or tuck them into pita with garlic yogurt sauce and greens for an Armenian-inspired sandwich.
Whether you’re grilling for a crowd or just craving something new, this traditional recipe offers a flavorful twist on classic cookout fare.
⦁ ¾ pound ground lamb (not too lean)
⦁ ¼ pound ground beef
⦁ 1 medium onion, finely chopped
⦁ 2 tablespoons chopped fresh parsley
⦁ 2 tablespoons finely chopped green bell pepper
⦁ ¾ cup tomato juice
⦁ Salt and black pepper, to taste
1. Mix the Meat
In a large bowl, combine ground lamb, beef, chopped onion, green pepper, parsley, and tomato juice. Season generously with salt and pepper. Knead the mixture thoroughly until well combined and slightly sticky.
2. Chill and Rest
Cover and refrigerate the mixture for at least 2 hours (or up to overnight) to allow the flavors to meld and firm up the patties.
3. Shape and Cook
Form the mixture into oval or round patties. Grill over medium-high heat (200–220°C / 390–430°F), broil in the oven, or pan-fry until cooked through and well browned—about 4–5 minutes per side depending on thickness.
🛒 Choosing Ingredients
✔ Lamb & Beef Ratio – Use a mix of ground lamb and beef for the perfect balance of flavor and fat. Lamb adds richness while beef lightens the texture.
✔ Ground Meat Fat Content – Avoid meat that’s too lean. Aim for 15–20% fat for juicy patties that hold up on the grill.
✔ Tomato Juice – Adds tang and moisture. Use 100% pure tomato juice—no added sugar or flavors.
✔ Aromatics – Fresh parsley, onions, and bell peppers add brightness and structure. Finely chop all ingredients to ensure smooth blending into the meat.
👩🍳 Preparation Tips
✔ Knead Like Dough – Mix the meat mixture thoroughly for 5–7 minutes until slightly sticky. This helps the patties hold together on the grill.
✔ Chill to Set – Refrigerate the mixture for at least 2 hours before shaping. Chilling develops flavor and helps patties keep their shape during cooking.
✔ Shape Tightly – Press the patties firmly when shaping to reduce cracks and prevent falling apart over heat. Oval or football shapes are traditional.
✔ Season Confidently – Ground meat absorbs seasoning easily—taste a tiny cooked piece beforehand if unsure.
🔥 Cooking Techniques & Temperatures
✔ Grilling – Preheat grill to medium-high (200–220°C / 390–430°F). Cook patties for 4–5 minutes per side or until charred and cooked through.
✔ Broiling – Place patties 4–6 inches from broiler. Broil on high for 4–6 minutes per side. Line the tray with foil for easy cleanup.
✔ Pan-Frying – Use a cast iron or heavy skillet over medium-high heat. Lightly oil the pan and cook 4–5 minutes per side until golden brown and cooked through.
✔ Internal Temperature – Cook kufta to 70–75°C (160–165°F) for food safety while keeping them juicy.
🍽 Serving & Storage
✔ Serve With – Lavash, pita, pickled onions, grilled vegetables, or garlic yogurt sauce. For a fusion twist, add into wraps with fresh herbs and tahini.
✔ Presentation Tip – Serve on a wooden board or metal skewer for a rustic, Armenian-style feast.
✔ Storage – Store cooked kufta in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven at 160°C (320°F).
✔ Freezer-Friendly – Freeze uncooked patties on a tray, then store in bags. Defrost in fridge before cooking.