Apricot Mint Lamb Burgers W Green Mayonnaise Recipes

MEDITERRANEAN LAMB BURGERS

Mediterranean Lamb Burgers image

These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).

Provided by HerbanSpoons

Categories Main Dish Recipes Burger Recipes Lamb

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound ground lamb
½ pound ground beef
3 tablespoons chopped fresh mint
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) container Greek yogurt
½ lemon, zested
1 clove garlic, minced
½ teaspoon salt
1 large sweet onion, cut into 1/2-inch slices
4 slices green tomato
4 ciabatta sandwich rolls, sliced horizontally
1 (8 ounce) package feta cheese, sliced
8 baby arugula leaves

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

Nutrition Facts : Calories 808 calories, Carbohydrate 42.4 g, Cholesterol 187.3 mg, Fat 47.8 g, Fiber 2.7 g, Protein 50 g, SaturatedFat 23.7 g, Sodium 2031.1 mg, Sugar 9.9 g

LAMB BURGERS

Lamb Burgers image

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Provided by KLemons

Categories Main Dish Recipes Burger Recipes Lamb

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound ground lamb
1 4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

Steps:

Preheat grill for medium heat and lightly oil the grate.
Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 26.1 g, Cholesterol 79.8 mg, Fat 25.9 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 8.1 g, Sodium 501.2 mg, Sugar 1.5 g

OPEN-FACE LAMB BURGERS WITH PISTACHIO-APRICOT RELISH

Open-Face Lamb Burgers with Pistachio-Apricot Relish image

Provided by Cheryl Alters Jamison

Categories Sandwich Herb Lamb Nut Backyard BBQ Apricot Meat Ground Lamb Pistachio Summer Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds freshly ground lamb (preferably shoulder)
2 1/2 teaspoons coarse kosher salt plus more for relish
1 cup diced pitted fresh apricots
1/4 cup finely chopped red onion
1/4 cup diced drained roasted red pepper from jar
2 tablespoons Sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon curry powder
1/4 teaspoon sugar
1 cup coarsely chopped unsalted natural pistachios
3 tablespoons chopped fresh mint
Nonstick vegetable oil spray
6 (4-inch-diameter) slices (about 1/2 inch thick) sourdough bread

Steps:

Place ground lamb in large bowl; sprinkle 2 1/2 teaspoons coarse salt evenly over. Gently mix in salt and shape meat into 6 patties, each about 3/4 inch thick. DO AHEAD Patties can be prepared 6 hours ahead. Arrange on baking sheet, cover, and refrigerate.
Mix apricots and next 6 ingredients in medium bowl; season with salt. Mix chopped pistachios and mint into relish.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place burgers on grill. Place bread slices at edges to toast. Cook burgers to desired doneness and until slightly charred, about 5 minutes per side for mediumrare. Transfer bread to plates. Top each with burger. Spoon relish atop burgers.

APRICOT & MINT LAMB BURGERS W/ GREEN MAYONNAISE

Apricot & Mint Lamb Burgers W/ Green Mayonnaise image

These burgers are absolutely to die for! An interesting twist to an ordinary meal. As you're prepping the patties they may seem a litle loose but don't worry, they will hold together, just be gentle! Mayo can be made mixing by hand if you do not have a food processor, just make sure you chop everything really good before mixing. Enjoy!

Provided by KLBoyle

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 lb ground lamb
1/2 cup canned apricots, diced
2 -3 garlic cloves, minced fine
1/3 cup red onion, minced
2 tablespoons of fresh mint, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger buns
sliced cucumber, lettuce and apricots for topping
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon sugar
2/3 cup olive oil
2 tablespoons lemon juice
1/8 cup shallot, minced (approx. 2 shallots)
1/4 cup watercress, chopped
2 tablespoons parsley, chopped
3 tablespoons pine nuts, toasted

Steps:

Place first 7 ingredients for burgers in a bowl and mix well.
Form into 4 burger patties and either grill or pan fry to medium well.
Place the seasonings for mayo in a food processor and turn on low, adding oil in a slow stream.
When all oil has been added, add lemon juice.
Stir in shallots, watercress, parsley and pine nuts. Mix until all is chopped and blended well.
Store in fridge until ready to use.
When burgers are done, place on bun and top with green mayonnaise. Sliced apricots and cucumbers are delicious on these as well.

Nutrition Facts : Calories 853.8, Fat 70, SaturatedFat 17.7, Cholesterol 130, Sodium 862.6, Carbohydrate 32.2, Fiber 2.4, Sugar 9, Protein 25.2

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