Greek Style Lamb Burgers With Yorgurt Cucumber Sauce Recipes

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.

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

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.

GREEK MINT AND LAMB BURGERS WITH CUCUMBER YOGURT SAUCE

Steps:

• Cucumber Yogurt Sauce for lamb burgers: To make yogurt sauce, in a medium bowl combine, yogurt, cucumber, cumin powder, lime juice, mint, and parsley. Refrigerate until ready to use. Just before using, taste and adjust salt and black pepper.
• Set the grill to preheat. Heat 1 tbsp oil in a small sauce pan. Add onion and fresh chopped garlic. Sweat until onions are soft. (2-3 minutes). For lamb burgers, in a wide bowl, add ground lamb, softened onions, all spices with mint, parsley and salt. Mix to combine and distribute all ingredients.
• Make 4 large 1/3 pound patties or 6 small 1/4 pound patties as per liking.
• To cook lamb burgers: Place burger patties on medium hot grill and cook for 5-6 minutes, then flip and cook other side until burgers are done to your taste. Don't flip'em too often, let one side sear well and caramelize before tuning to cook other side. You can also lightly toast brioche buns, if prefer. For best result, after grilling, let cooked lamb rest for 5 minutes.
• To serve, slather 1-2 tbsp yogurt dressing on bottom half of bun, top with onion slices, lamb patties, roasted peppers,more yogurt dressing and fresh arugula. Serve and enjoy!

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 IN PITA WITH YOGURT SAUCE

Steps:

• Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.
• Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
• Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side.
• Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.

LAMB BURGER WITH YOGURT SAUCE

Steps:

• In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch-thick patty. Sprinkle both sides with coriander and season with salt and pepper.
• In a small skillet, heat oil over medium-high. Add lamb patty to skillet and cook 3 minutes. Flip and cook just until cooked through (a little pink in the center is fine), 2 to 3 minutes. Transfer patty to bun and top with yogurt sauce.

GREEK-STYLE LAMB BURGERS WITH YORGURT-CUCUMBER SAUCE

Steps:

• In a medium bowl, lightly knead the ground lamb with the minced onion, garlic, mint, parsley and 1 scant teaspoon each of salt and pepper.
• Shape the meat into 4 long oval patties about 1/2 inch thick and transfer them to a plate lined with plastic wrap. Lightly brush with olive oil.
• Light a grill. When fire is medium hot, brush the grate with olive oil. Grill the lamb burgers for about 12 minutes, turning once, for medium meat.
• Move the burgers away from the heat and grill the pita until lightly toasted on both sides, about 1 minute.
• Set the burgers on the pita breads and top them with the lettuce, tomato, red onion and a spoonful of Yogurt-Cucumber Sauce (see Recipe #243031).
• Fold the pitas over the burgers and serve right away, passing the remaining yogurt sauce alongside.

EASY LAMB BURGERS WITH CUCUMBER-FETA SAUCE

Steps:

• To make feta sauce: In food processor mix yogurt, feta cheese, cucumber, one diced scallion and vinegar until smooth.
• Add salt and pepper to taste.
• Refrigerate while making burgers, or at least 15 minutes.
• For burgers: Mix lamb, curry, remaining scallion and (generously)salt and pepper to taste.
• Form into six oval patties(to fit rolls/toast) and season with salt and pepper.
• In large skillet, heat olive oil on medium-high.
• Cook patties until browned on outside and just cooked through(approx. 5 minutes each side).
• Serve burgers on rolls topped with tomato slices and sauce.