Curry Spiced Lamb Burgers Recipes

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SPICED LAMB BURGERS



Spiced Lamb Burgers image

A bright, fresh herb sauce, sliced tomato, and a dollop of cool yogurt balance the warm spices in these burgers.

Provided by Bruce Weinstein

Categories     Lunch

Yield 4

Number Of Ingredients 16

1-1/2 lb. ground lamb
1 Tbs. plus 1/4 cup olive oil; more for the grill
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground ginger
1/2 tsp. ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup packed fresh flat-leaf parsley
1/4 cup packed fresh cilantro
2 Tbs. packed fresh oregano
1 Tbs. sherry vinegar
1 small clove garlic, minced
1/2 tsp. crushed red pepper flakes
2 6-inch pitas, halved and warmed
Sliced tomato, for serving
Plain Greek yogurt, for serving

Steps:

  • Prepare a medium-high gas or charcoal grill fire. In a large bowl, thoroughly mix the lamb with 1 Tbs. of the olive oil, the coriander, cumin, ginger, cinnamon, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Form into four 1/2-inch-thick burgers.
  • Oil the grill grate. Grill the burgers for 5 minutes, then flip and continue to grill until an instant read thermometer inserted into a burger registers 145°F for medium, about 5 minutes.
  • Meanwhile, put the remaining 1/4 cup olive oil in a mini food processor with the parsley, cilantro, oregano, vinegar, garlic, red pepper flakes, and 1/4 tsp. salt. Process until a coarse paste forms, scraping the sides of the processor at least once.
  • Serve each burger in a pita half with the sauce, sliced tomato, and a dollop of yogurt.

Nutrition Facts : ServingSize 4, Calories 580 kcal, Fat 360 kcal, SaturatedFat 12 g, TransFat 41 g, Carbohydrate 19 g, Fiber 2 g, Protein 32 g, Cholesterol 115 mg, Sodium 750 mg, UnsaturatedFat 25.5 g

SPICED LAMB BURGERS



Spiced Lamb Burgers image

This recipe came from a revelation in the '70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb - shoulder is best - highly seasoned and grilled rare. Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with nothing but salt, it's fantastic. Cooked with a variety of spices, as it is here, it's a game-changer. You can also stuff the burger, as Mr. Tsalbins does on occasion, with smoked mozzarella.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, burgers, main course

Time 20m

Yield 4 burgers

Number Of Ingredients 14

1 1/2 pounds boneless lamb shoulder, cut into chunks
1 medium (or 1/2 large) onion, peeled and cut into chunks
1 fresh chili, preferably jalapeño, seeded and minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt
freshly ground black pepper to taste
Diced mango to garnish (optional)
green and red pepper to garnish (optional)
red onion to garnish (optional)
scallion to garnish (optional)
shredded carrot to garnish (optional)
shredded lettuce, to garnish (optional)

Steps:

  • If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
  • To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
  • Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 16 grams, Sodium 481 milligrams, Sugar 1 gram, TransFat 0 grams

LAMB BURGER SLIDERS



Lamb Burger Sliders image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 34

2 pounds good quality ground lamb
2 tablespoons minced garlic
2 tablespoons Culhane's Spice Blend, recipe follows
2 tablespoons chopped fresh oregano leaves
3 tablespoons minced red onion
2 tablespoons whole-grain mustard (recommended: Pommeray)
1 1/2 tablespoons olive oil or other oil
8 silver dollar onion rolls, halved
1 Roma tomatoes, each cut into 4 pieces
8 washed baby red oak leaves, from1 head
1 red onion, shaved in slices
Curry Aioli, recipe follows
8 frill picks
8 large pimento olives
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted granulated garlic
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon dry mustard, such as Coleman's
1/2 teaspoon dried basil
1/4 teaspoon dried red pepper flakes
1/4 teaspoon dried marjoram
2 ounces lemon juice
2 cups mayonnaise, good quality
2 tablespoons minced garlic, minced
1 tablespoon roasted garlic pepper
1 tablespoon curry powder
1 tablespoon garam masala
2 tablespoons whole-grain mustard (recommended: Pommerey)
1 teaspoon hot sauce
2 teaspoons turmeric

Steps:

  • In mixing bowl add the ground lamb, minced garlic, Culhanes Spice Blend, oregano, red onion and mustard. Mix the ingredients together gently. Do not overwork the meat or it will become tough. Form the mixture into mini burgers, approximately 2 1/2 ounces each, and put on a pan lined with waxed paper or parchment paper. Refrigerate for 5 minutes.
  • Toast the buns in a large nonstick saute pan, griddle or cast iron pan over low heat. Remove the rolls to a platter. Add the oil to the pan, and when the oil is hot add the lamb burgers. The burgers must caramelize the fats, so do not flip or move them around in the pan. Let fry for about 3 to 5 minutes each side, depending on your desired doneness.
  • To assemble: Put the roll bottoms down first, then add a dollop of Curry Aioli. Top each roll with lettuce, tomato, lamb burger, shaved red onion. Add a dollop of Curry Aioli to the roll top and cover the burger. Secure the roll with a frill pick skewered with an olive on top!
  • Combine the onion powder, garlic powder, granulated garlic, black pepper, white pepper, kosher salt, allspice, mustard, basil, red pepper flakes and marjoram in a small bowl.
  • Add the lemon juice to a blender or mixing bowl, then add all the remaining ingredients. Blend together until the mixture becomes light yellow and fully mixed. Pour into a bowl, then cover and refrigerate to firm up and allow the flavors develop, about 15 minutes. Serve with lamb burger sliders or any other sandwich!

CURRY-SPICED LAMB BURGERS



CURRY-SPICED LAMB BURGERS image

Categories     Sandwich     Lamb     Dinner

Yield 4 Burgers

Number Of Ingredients 8

1 1/2 pounds boneless lamb shoulder, cut into chunks
1 medium (or 1/2 large) onion, peeled and cut into chunks
1 fresh chili, preferably jalapeño, seeded and minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper to taste
Diced mango, green and red pepper, red onion and scallion; and shredded carrot and lettuce, to garnish (optional).

Steps:

  • 1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers. 2. To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare. 3. Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS



Malaysian Indian Curry-Spiced Beef Burgers image

This recipe was inspired by my recent trip to Malaysia in August 2009. I went to visit my father's parents in Penang, the city in which my father was born and raised. Although I'm of Chinese background, my father often integrates Malaysian flavors in his cooking. One of his most popular dishes is his yellow curry, which is a staple of Malaysian Indian food. His traditional curry is rather time-intensive and laborious. I decided to take a simpler approach, making the traditional Malaysian Indian flavors more accessible to my grad student schedule.)

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 41

Canola oil, as needed
1/2 red pepper
1 jalapeno
1/4 red onion, thickly sliced
2 tablespoons olive oil, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly cracked black pepper, as needed
1/4 cup curry powder, plus more as needed* (See Cook's Note)
3 medium cloves garlic, grated
1 (1-inch) piece ginger, peeled and grated
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala, optional
1 pound ground beef, 85 to 88 percent lean
2 green onions, chopped
2 teaspoons ketchup
1 teaspoon brown sugar
1 teaspoon soy sauce
1/2 cup homemade or good quality mayonnaise, recipe follows
10 mint leaves, chopped
2 green onions, chopped
1 reserved grilled jalapeno, seeded (from burger recipe)
2 cloves garlic, grated
1 teaspoon curry powder
1 teaspoon ground cumin
1 lime, zested and juiced
1 lime, zested and juiced
1 cup fried onion snacks (recommended: French's Fried Onions)
1 tablespoon garam masala
4 brioche rolls (if brioche is not available, you can use a sweet and sturdy roll, such as a Portuguese hard roll)
4 brioche rolls (if brioche is not available, you can use a sweet and sturdy roll, such as a Portuguese hard roll)
1/2 English cucumber, sliced into 1/4-inch rounds, about 16 pieces total
1 package pre-washed baby lettuce mix
1 egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
1/8 teaspoon sugar
1 lemon, juiced
1 tablespoon white wine vinegar
1 cup canola oil

Steps:

  • Preheat a grill to medium and lightly grease the grates with canola oil.
  • Drizzle the red pepper, jalapeno and sliced onions with olive oil, and season them with salt, pepper, to taste, and curry powder. Grill the vegetables over medium heat until they have grill marks and are softened, approximately 5 minutes. Allow them to cool, then peel off the skin of the red pepper. Finely chop the onions and pepper and set aside. Reserve the jalapeno for the aioli.
  • In a small saute pan over medium heat, add the 2 tablespoons olive oil, 1/4 cup curry powder, the grated garlic, grated ginger, turmeric, coriander, cumin, and garam masala, if using. Allow the spices to toast in the oil until fragrant and become slightly darker in color, approximately 2 to 3 minutes (If this mixture seems dry, feel free to add a little more oil to the pan.) Allow the spices to cool slightly.
  • In a medium-sized bowl, use a fork or chopsticks to combine the beef, the spice mixture, the grilled red pepper, red onion, green onions, ketchup, brown sugar and soy sauce. Season with salt and black pepper, to taste. Cover the mixture with plastic wrap and refrigerate for at least 1 hour (Marinating overnight is even better to help the flavors marry.)
  • Remove the burger mixture from the refrigerator, and divide it into 4 equal-sized quadrants. Brush the patties with olive oil, season both sides with salt and pepper, and put them the grill. Cook the patties to medium-rare or medium doneness, about 3 minutes on the first side, then 4 to 5 minutes on the second side. Make sure to rotate the patties once on each side to achieve nice crosshatch marks. Once cooked, transfer the patties to a plate and tent them with aluminum foil. Allow them to rest for at least 10 minutes.
  • Combine the mayonnaise, mint, green onion, grilled jalapeno, garlic, curry powder, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion and jalapeno remaining. Season the puree with salt and black pepper, to taste. Set aside.
  • In a small bowl, toss together the fried onions with the garam masala until they are evenly dusted with the spice. Set aside.
  • While the burgers rest, halve the brioche rolls, and put them, cut side down, on the grill grates. Toast until they are a light golden brown, about 10 seconds. Set aside.
  • To serve, generously spread 1 tablespoon of aioli onto each side of the rolls. Press 4 to 5 slices of cucumber into the mayonnaise on the bottom of the roll. Top the cucumbers with a handful of baby lettuce, then a burger patty, and finally, approximately 1/4 cup of the fried onion mixture. Cover with the top of the buns and serve immediately with a side salad and the Grilled Sweet Potato Fries.
  • Add the egg yolk, salt, dry mustard, and sugar to a large bowl. Whisk by hand or with an electric mixer until combined. Pour in the lemon juice and vinegar and whisk once more.
  • While whisking continuously, very slowly drizzle in the canola oil. Keep drizzling until the mixture has emulsified and the entire cup of oil has been incorporated into the egg mixture. Refrigerate in an airtight container for up to 2 weeks.

SPICY LAMB PATTIES



Spicy Lamb Patties image

I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.

Provided by CHEYENNIGANS

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 25m

Yield 4

Number Of Ingredients 7

1 pound ground lamb
3 green onions, minced
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
¼ teaspoon dried red pepper flakes
salt and pepper to taste

Steps:

  • Preheat the grill for high heat.
  • In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
  • Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g

GRILLED SPICY LAMB BURGERS



Grilled Spicy Lamb Burgers image

Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.

Provided by Alan Hollister

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 25m

Yield 4

Number Of Ingredients 15

1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
¼ teaspoon ground allspice
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
4 pita bread rounds
4 ounces feta cheese, crumbled

Steps:

  • Preheat grill for medium heat.
  • Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
  • Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

Nutrition Facts : Calories 478.3 calories, Carbohydrate 38 g, Cholesterol 101.1 mg, Fat 22.4 g, Fiber 1.9 g, Protein 29.4 g, SaturatedFat 10.7 g, Sodium 1003.5 mg, Sugar 2.2 g

CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA



Curried Lamb Burgers with Grilled Vegetables and Mint Raita image

Provided by Tony Rosenfeld

Categories     Sandwich     Yogurt     High Fiber     Backyard BBQ     Lunch     Mint     Ground Lamb     Curry     Zucchini     Summer     Grill     Grill/Barbecue     Cilantro     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6

Number Of Ingredients 20

Raita:
1 cup plain whole-milk yogurt (preferably Greek-style)
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons finely grated lime peel
Coarse kosher salt
Burgers and vegetables:
4 tablespoons olive oil, divided
1 1/4 cups chopped onion
2 tablespoons minced peeled fresh ginger
2 teaspoons coarse kosher salt, divided
2 teaspoons Madras curry powder
1 3/4 pounds ground lamb
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons cracked black pepper, divided
3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
6 green onions, trimmed
1 fresh poblano chile,* quartered, seeded
6 small naans (Indian flatbreads; about 6 inches long) or pita breads
1 large tomato, thinly sliced

Steps:

  • For raita:
  • Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
  • For burgers and vegetables:
  • Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
  • Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
  • Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
  • Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
  • * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.

CURRY-MASALA LAMB BURGERS WITH YOGURT SAUCE



Curry-Masala Lamb Burgers With Yogurt Sauce image

This sounds so good, so I'm putting it here for safe keeping. I got it from Erin's Kitchen Blog, so I hope she doesn't mind. I can't wait to try it! In her recipe she used a medium handful each of cilantro and mint, so I've guessed it about 1/3 of a cup, and a squeeze of lemon juice was estimated at about 3 tbs. since Zaar won't allow handfuls and squeezes as measurements.

Provided by C. Taylor

Categories     Lunch/Snacks

Time 20m

Yield 4-5 patties, 4-5 serving(s)

Number Of Ingredients 11

1 lb ground lamb
1 tablespoon curry powder
1 tablespoon masala mixed spice
1 tablespoon olive oil
salt and pepper
1/3 cup cilantro, finely chopped
1/3 cup mint, finely chopped
1 garlic clove, finely diced
3 tablespoons lemon juice
1/2 cup plain yogurt, preferably full-fat
4 -5 small pita bread

Steps:

  • In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
  • In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
  • Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
  • Serve the patties in the pita bread, topped with the sauce.

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From pinterest.com


CURRIED LAMB BURGER WITH TZATZIKI SAUCE - HEY GRILL, HEY
2021-06-23 Combine the ground lamb, panko breadcrumbs, eggs, curry powder, salt, and pepper in a mixing bowl. The egg in the burger mix keeps things moist and the panko …
From heygrillhey.com


CURRY-SPICED LAMB BURGERS - MASTERCOOK
1 1/2 pounds boneless lamb shoulder , cut into chunks; 1 medium (or 1/2 large) onion , peeled and cut into chunks; 1 fresh chili , preferably jalapeño, seeded and minced
From mastercook.com


CURRY-SPICED LAMB BURGERS RECIPE | RECIPE | LAMB BURGER RECIPES, …
Oct 9, 2017 - This recipe came from a revelation in the ’70s, when my friend Semeon Tsalbins introduced me to the lamb burger It is ground lamb — shoulder is best — highly seasoned …
From pinterest.co.uk


CURRY INFUSED LAMB BURGERS RECIPE - RECIPEZAZZ.COM
2021-04-06 Step 1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and …
From recipezazz.com


LAMB CURRY | RICARDO
In a saucepan over high heat, brown the onions in the oil until tender. Add the ginger, garlic and Curry Spice Mix. Cook for 1 minute. Add the tomatoes and continue cooking for a few …
From ricardocuisine.com


LAMB BURGERS WITH INDIAN SPICES & YOGURT-MINT SAUCE RECIPE
Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large …
From myrecipes.com


BLACK LABEL BURGER RECIPE | SAVORY SPICE
Step 1: Form patties. In a medium bowl, combine ground chuck, ground sirloin, Black Label Reserve Smoked Salt & Pepper, Worcestershire Sauce, and butter. Mix gently with hands until …
From savoryspiceshop.com


CURRY-SPICED LAMB BURGERS RECIPE | RECIPE | LAMB BURGERS, LAMB …
Jun 9, 2016 - This recipe came from a revelation in the ’70s, when my friend Semeon Tsalbins introduced me to the lamb burger It is ground lamb — shoulder is best — highly seasoned …
From pinterest.ca


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