1- First of all put your all ingredients on your work-surface. It is important to use beef mince with a little fat. This will not only add flavour, it also ensure a tender burger by preventing the your köftes / meatballs from drying out during the cooking process. And, Breadcrumbs addition to this recipe helps to give the cooked koftes / patties a lighter, more tender texture. The egg acts as a binding ingredient so that the your Köftes / meatballs can be easily shaped. It also helps them hold together when cooked.
2- Firstly, place your beef mince, breadcrumbs, egg, parsley (optional), onion, garlic, tomato sauce, grape linegar, in a large bowl. Season with salt, ground black pepper, red pepper flakes, dried mint and cumin. Mix with your hands until evenly combined.
3- Then, divide your köfte / meatball mixture into 6 equal portions. Shape each portion with your hands into a patty (about: 10-12 cm in diameter and 1,5-2 cm thick / 4,72 inch in diameter and 0,75 inch thick)
4- Then, place your köftes / patties onto a tray lined with graseproof paper. Cover with plastic wrap and place in the fridge for at least 30-35 minutes to rest. This process will help them hold together when cooked. This also allows the flavours in the köftes / meatballs to blend and develop.
5- Then, heat the olive oil in a large, non-stick frying pan over medium-low heat and cook your köftes / meatballs for about 4-5 minutes on each side or until browned and cooked through. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
6- Meanwhile, preheat grill on high. Place your burger buns (burger breads), cut - side up, under the preheated grill and Toast for 1 minute (if you want golden buns, you should Toast them more than the 1 minute).
7- To serve, spread the bottom halves of the toasted burger buns with köfte/meatball. Top with the lettuce, sliced tomato, cucumber pickle and pour alittle tomato sauce over them. Cover with the hamburger bun tops.