Feta Stuffed Lamb Burgers Recipes

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FETA-STUFFED LAMB BURGERS



Feta-Stuffed Lamb Burgers image

Make these Feta-Stuffed Lamb Burgers at your next cookout! Top burgers with cream cheese spread, cucumbers, and tomatoes: so much flavor, so little time!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread
1/4 cup plain low-fat Greek-style yogurt
1 Tbsp. fresh mint
1/2 tsp. fresh lemon juice
dash ground oregano
1/4 cup finely chopped mini seedless cucumbers
1 lb. lean ground lamb
3 green onions, finely chopped
1/2 tsp. ground black pepper
1/4 cup ATHENOS Crumbled Feta Cheese with Garlic & Herb, divided
4 French bread roll, split, toasted
8 slices plum tomato, divided

Steps:

  • Beat first 5 ingredients in large bowl with mixer until blended. Stir in cucumbers. Refrigerate until ready to serve.
  • Mix meat, onions and pepper just until blended; shape into 8 (1/4-inch-thick) patties. Spoon 1 Tbsp. feta cheese onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal. Refrigerate until ready to use.
  • Heat grill to medium heat. Grill patties 4 to 5 min. on each side or until done (160°F). Spread half the cream cheese mixture onto bottom half of rolls; fill rolls with burgers, tomatoes and remaining cream cheese mixture.

Nutrition Facts : Calories 530, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

GRILLED LAMB AND FETA BURGERS



Grilled Lamb and Feta Burgers image

Provided by Claire Robinson

Time 43m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds ground lamb
2 cloves garlic, finely minced
1/2 pound feta cheese, crumbled
1/2 teaspoon ground allspice
1/3 cup fresh parsley leaves, coarsely chopped
Kosher salt and freshly cracked black pepper
4 to 6 rolls or buns
Easy Tzatziki, recipe follows
1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper

Steps:

  • In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
  • Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
  • In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
  • What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
  • What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast.

CHEESE-STUFFED LAMB BURGERS



Cheese-Stuffed Lamb Burgers image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 23

1 cup white vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, thinly sliced into rings
1 cup plain yogurt, strained
1/2 cup grated cucumber
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
2 teaspoons lemon juice
Kosher salt
1 1/2 pounds ground lamb
1/4 cup grated onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
2 tablespoons olive tapenade
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove, grated
1/4 cup crumbled feta
1/4 cup shredded mozzarella
4 onion rolls, toasted
Butter lettuce, for garnish

Steps:

  • For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
  • For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
  • For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
  • Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
  • Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.

FETA-STUFFED HAMBURGERS



Feta-Stuffed Hamburgers image

This is a great hamburger for the grill. Feta cheese gives it a rich and creamy taste.

Provided by Anonymous

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 pound lean ground beef
½ teaspoon Worcestershire sauce
1 teaspoon dried parsley
salt and pepper to taste
1 cup crumbled feta cheese

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
  • Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 386.3 calories, Carbohydrate 2.8 g, Cholesterol 135.1 mg, Fat 27.2 g, Protein 31 g, SaturatedFat 14.8 g, Sodium 780.3 mg, Sugar 2.7 g

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE



Greek Lamb-Feta Burgers With Cucumber Sauce image

These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.

Provided by USA WEEKEND columnist Pam Anderson

Categories     World Cuisine Recipes     European     Greek

Yield 4

Number Of Ingredients 14

4 large unpeeled garlic cloves
1 ¼ pounds ground lamb
½ cup crumbled feta cheese
¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ large cucumber, peeled, grated and squeezed very dry in a clean towel
¾ cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin red onion slices
4 large, thin tomato slices
4 small (4 inch) pita breads

Steps:

  • Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
  • Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
  • Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
  • Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
  • Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

Nutrition Facts : Calories 649.5 calories, Carbohydrate 25.2 g, Cholesterol 139.2 mg, Fat 46.8 g, Fiber 1.8 g, Protein 31.2 g, SaturatedFat 23 g, Sodium 760.5 mg, Sugar 3.6 g

LAMB & FETA BURGERS



Lamb & Feta Burgers image

If you're planning an Olympics screening party this summer, serve up these delicious Greek Lamb & Feta Burgers served with Oregano Wedges for your guests using McCain Wedges - they're perfect for sharing! Visit www.summerofsharing.co.uk for more great recipes ideas and the chance to win a free party pack and the ultimate party to share with family and friends.

Provided by mccain

Time 1h5m

Yield Serves 4

Number Of Ingredients 15

300g McCain Sea Salt & Cracked Black Pepper Wedges
1/4 tsp dried oregano
500g lean lamb mince
1 garlic clove, peeled and finely chopped
1/4 tsp ground paprika
1 tsp ground allspice
1/4 tsp cumin powder
3-4 tbsp flat-leaf parsley, freshly chopped
Grated zest of 1 lemon
100g Feta cheese, roughly crumbled
Salt and black pepper
1/4 cucumber, peeled and sliced
1 small red onion, peeled and finely chopped
6 olives, sliced
4 crusty bread rolls, halved

Steps:

  • Place all the burger ingredients in a large bowl and mix well
  • Shape the mixture into 4 burgers and if you have time, chill for 20 - 30 minutes
  • Either cook the burgers under a preheated grill or on a hot barbecue for 6-8 minutes on each side until cooked through
  • Place the wedges on a baking sheet, sprinkle with the dried oregano and cook as per pack instructions
  • Serve the burgers on lightly toasted bread rolls and top with the cucumber, red onion and olives alongside a mound of oregano wedges

LAMB BURGERS WITH FETA CHEESE



Lamb Burgers With Feta Cheese image

These cheeseburgers with a Middle-Eastern tang were introduced to The Times in 1987 by Pierre Franey, who wrote about them in "60-Minute Gourmet." They are made of ground lamb sprinkled with cumin, salt and pepper, and topped with crumbled feta cheese. Mr. Franey broiled the burgers, but they are just as good - arguably better - prepared on the grill. "A good dish to serve with the lamb burgers," Mr. Franey wrote, "is broiled and baked eggplant and tomatoes."

Provided by The New York Times

Categories     dinner, easy, quick, burgers, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds lean lamb, ground
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon ground cumin
2 teaspoons fresh rosemary, finely chopped, or half that amount dried
3/4 cup feta cheese, crumbled
4 teaspoons finely chopped parsley

Steps:

  • Divide lamb into 8 portions of equal size. Shape each into a patty and sprinkle on both sides with salt and pepper.
  • Sprinkle top of each patty with an equal amount of cumin and rosemary. Pat to help the herb and spice adhere.
  • Patties may be broiled or cooked in a skillet. If broiled, preheat broiler to high. Place patties on a baking sheet and place about 3 inches from source of heat. Broil them 2 minutes if you wish them rare, 4 minutes for well done. Turn patties and cook 1 minute if you wish them rare, 2 minutes for well done.
  • If patties are cooked in a skillet, select one large enough to hold them in one layer. Brush skillet with a little oil and heat thoroughly on stove. Cook patties over moderately high heat for 2 minutes if you wish them rare, 4 minutes if well done. Turn patties and continue cooking 1 minute for rare, 2 minutes for well done.
  • However the patties are cooked, top each with a portion of feta cheese.
  • Place under broiler, preheated to high, about 3 inches from the source of heat. Let broil about 1 minute. Dot center of each patty with half a teaspoon of finely chopped parsley.

Nutrition Facts : @context http, Calories 1179, UnsaturatedFat 54 grams, Carbohydrate 2 grams, Fat 123 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 64 grams, Sodium 466 milligrams, Sugar 1 gram

GRILLED LAMB BURGERS WITH YOGURT-FETA SAUCE



Grilled Lamb Burgers with Yogurt-Feta Sauce image

Parsley can be so much more than a garnish! Here, it adds fresh flavor to each component of these Greek-inspired lamb burgers: the patties, the yogurt-feta sauce, and the chopped tomato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 40m

Number Of Ingredients 9

1 bunch flat-leaf parsley
1 1/4 pounds ground lamb
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
4 ounces feta, drained and crumbled (3/4 cup)
7 ounces plain Greek yogurt (3/4 cup)
1 tomato (about 7 ounces), cored and coarsely chopped
4 brioche buns, preferably seeded, split
Rosemary Shoestring Fries, for serving

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.

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From lambrecipes.ca


FETA STUFFED LAMB BURGERS – LAMB RECIPES
In large bowl, combine lamb, garlic, egg, cheese, oats, rosemary, cumin and pepper. Shape into 6 burgers. Place burgers on greased grill over medium-high heat. Grill, covered, for 6 to 7 minutes per side or until thermometer inserted sideways into centre of each burger reads 160°F (71°C). Spread tzatziki evenly on pita bread.
From lambrecipes.ca


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