California Grilled Lamb Burger With Cumin Yogurt Recipes

ORGANIC LAMB BURGER WITH FRESH MINT YOGURT AND QUINOA

Steps:

• Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb.
• Mix together the quinoa, lamb, cumin, cayenne, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets.
• Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes.
• Mix together the yogurt and mint in a separate bowl and season with salt.
• To plate the dish, place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top each with a dollop of the mint yogurt and serve.

MINI LAMB BURGERS WITH CUCUMBER YOGURT SAUCE

Steps:

• Heat a double-burner grill pan over medium-high heat.
• In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.
• Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.
• Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
• Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.
• Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.
• Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.

LAMB BURGERS WITH GREEK YOGURT SAUCE

Steps:

• For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
• For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
• Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.

CALIFORNIA GRILLED LAMB BURGER WITH CUMIN YOGURT

Steps:

• Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
• Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
• Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
• Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

GRILLED LAMB BURGERS WITH YOGURT-FETA SAUCE

Steps:

• Preheat grill to medium-high. Pluck parsley leaves and tender upper stems, discarding tough lower stems. Chop half of parsley (you should have about 1/2 cup packed). Gently fold half of chopped parsley into lamb just until evenly combined (do not overmix, or patties will be tough). Form into 4 patties slightly wider than buns, each about 1/2 inch thick. Season generously with salt and pepper; brush with oil.
• Stir together cheese, yogurt, and remaining 1/4 cup chopped parsley; season with salt and pepper. In another bowl, stir together tomato, whole parsley leaves and tender stems, and oil; season with salt.
• Brush grates with oil and grill patties, flipping once, until charred in places and cooked to desired doneness, 5 to 7 minutes for medium-rare; 9 to 11 minutes for medium. Transfer to a plate and let stand a few minutes. Meanwhile, grill split sides of buns just until charred in places, about 30 seconds.
• Divide patties, yogurt-feta sauce, and tomato salad evenly among buns. Serve immediately, with fries.

CALIFORNIA DREAMIN' LAMB BURGERS

Steps:

• Prepare coals for grilling or heat gas grill.
• Lightly combine the lamb, onion, parsley, lemon zest, salt and pepper; form into four patties about 3 1/2 inches in diameter and 1 inch thick.
• In a separate bowl, mash the avocado with the lemon juice and yogurt.
• Season with salt and pepper and reserve.
• Grill the burgers 3 inches from the heat for about 4 to 5 minutes per side for medium-rare meat.
• Serve immediately on toasted rolls topped with the reserved avocado mixture, a tomato slice, and alfalfa sprouts.

CALIFORNIA GRILLED LAMB BURGER WITH CUMIN YOGURT

Steps:

• Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
• Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
• Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
• Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

CALIFORNIA GRILLED LAMB BURGER WITH CUMIN YOGURT

Steps:

• Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
• Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
• Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
• Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

LAMB CUTLETS WITH YOGURT AND CUMIN

Steps:

• Empty the yoghurt into a large bowl, big enough to fit the cutlets inches.
• Stir in the cumin and chopped onion.
• Separate the garlic into cloves, peel and sqaush with the back of a knife.
• Stir garlic and salt into the yoghurt.
• Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated.
• Cover the dish and refridgerate for at least 4 hours.
• Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking.
• Grill cutlets for three minutes on each side, or until done to your liking.
• Arrange on a big plate and serve with salads.

CHARMOULA LAMB BURGERS

Steps:

• Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch-thick) patties (4 inches in diameter).
• Cut off enough from one side of each pita to leave a 5-inch opening and open pockets. Stir together tapenade, oil, and lemon juice.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.
• Spread patties with tapenade mixture and slide into pita pockets with tomato slices.

CALIFORNIA GRILLED LAMB BURGER WITH CUMIN YOGURT

Steps:

• Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
• Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
• Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
• Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

CALIFORNIA GRILLED LAMB BURGER WITH CUMIN YOGURT

Steps:

• Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
• Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
• Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
• Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

GRILLED CUMIN-LAMB PITAS WITH COUSCOUS AND YOGURT

Steps:

• Set strainer over large bowl. Line strainer with 2 layers of cheesecloth (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Let stand at room temperature 1 hour (liquid will drain out and yogurt will thicken; discard liquid). Mix yogurt, garlic and lemon juice in small bowl. Season to taste with salt.
• Rub cumin and coriander over lamb pieces. Thread lamb onto 6 metal skewers. (Yogurt and lamb can be prepared 4 hours ahead. Cover separately and chill.)
• Combine 1 cup water and 1/4 teaspoon salt in medium saucepan. Bring to boil. Add couscous. Remove from heat. Cover; let stand until liquid is absorbed, about 5 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Stir in chopped cucumber, tomato, onion, olive oil and fresh dill. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Grill lamb to desired doneness, turning frequently, about 10 minutes for medium-rare. Transfer to platter. Sprinkle with salt. Grill pitas until heated through and lightly toasted, about 1 minute per side.
• Place 1 pita on each of 6 plates. Spread yogurt mixture evenly over pitas. Spoon couscous down center of pitas. Slide lamb off skewers onto couscous.