Grilled Lamb And Feta Burgers Recipes

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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.

LAMB BURGERS WITH FETA TZATZIKI SPREAD



Lamb Burgers with Feta Tzatziki Spread image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 22

Extra-virgin olive oil
2 red onions, 1 cut into 1/4-inch dice and 1 sliced, for garnish
Kosher salt
Pinch crushed red pepper
2 cloves garlic, finely smashed
1 1/2 pounds ground lamb
2 sprigs fresh oregano, finely chopped
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh mint, finely chopped
Zest of 1/2 lemon
4 whole wheat pitas or 4 seeded hamburger buns
Feta Tzatziki Spread, recipe follows
1 beefsteak tomato, sliced, for garnish
2 cups baby spinach, for garnish
2 cups plain Greek yogurt
1/2 cup crumbled feta
1 tablespoon white wine vinegar
2 cloves garlic, smashed and finely chopped
2 sprigs fresh mint, leaves cut into chiffonade
1 small bunch fresh dill, finely chopped
1/2 English cucumber, coarsely grated
Kosher salt

Steps:

  • Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
  • In a large bowl, combine the lamb, the cooled onion mixture, the oregano, dill, mint, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty." Cook it and taste for seasoning.
  • Preheat the grill.
  • Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
  • Cut the pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
  • Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.

LAMB BURGERS WITH CHARRED TOMATOES AND FETA



Lamb Burgers with Charred Tomatoes and Feta image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
Kosher salt
1 pound ground lamb
Vegetable oil, for brushing the grill grates
4 brioche buns, sliced in half through the middle
Tztaziki Spread (see recipe below)
Charred Tomatoes and Feta (see recipe below)
1 Persian cucumber
1 cup sour cream
1 tablespoon chopped fresh dill fronds
1 teaspoon fresh lemon juice
Kosher salt
1 cup cherry tomatoes
1 small red onion, cut into 1/3-inch-thick rings
1 tablespoon extra-virgin olive oil, plus more for brushing grill grates
Kosher salt
1/2 cup crumbled feta

Steps:

  • Add the cumin, coriander, oregano, paprika, red pepper flakes, cinnamon and 1 1/2 teaspoons salt to a small bowl and stir to combine. Add the ground lamb to a large bowl and break up slightly with a fork. Add the spice mixture to the lamb and using clean hands, mix the meat so the spice mixture is evenly dispersed. Form the meat into 4 equal size patties to fit the size of the buns.
  • Brush the grates of an outdoor grill with oil and preheat to medium-high. On one side of the grill add the burgers and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Remove the burgers to a plate. Once you remove the burgers, place the buns, cut side- down on the grill to lightly toast, about 2 minutes.
  • To assemble burgers: Lay buns on a clean work surface, cut side-up. Spread the Tzatziki Sauce evenly on the top and bottom halves of the buns. Place a patty on each of the bottom buns and top with Charred Tomatoes and Feta. Place the top buns on and serve.
  • Grate the cucumber on the large holes of a box grater. Using clean hands, squeeze as much liquid as possible out of the cucumber. Add it to a small bowl and stir in the sour cream, dill, lemon juice and 1/4 teaspoon salt. Refrigerate in an airtight container for up to 3 days.
  • Add the tomatoes to a large bowl and place the onions on top. Add the olive oil and 1/4 teaspoon salt and, using clean hands, rub the onions so they are coated in olive oil, but try to keep them intact in their rings. Lay the onions on a plate or rimmed baking sheet. The residual salt and oil will have dripped down to the tomatoes, so give them a slight toss to coat them. Skewer the tomatoes on a metal or wood skewer. This will help them not fall through the grates of the grill. (If using a wood skewer then be sure to soak in water for 30 minutes before using.)
  • Brush the grates of an outdoor grill with oil and preheat to medium-high. Add the onions and tomatoes and grill until the onions are charred in places and the tomatoes are slightly bursting, about 2 minutes per side. Remove the onions and tomatoes and add to a medium bowl. Using kitchen shears, roughly cut up the onions and tomatoes. Add the crumbled feta and toss to combine. Refrigerate in an airtight container for up to 3 days.

GRILLED LAMB BURGERS WITH GRILLED FETA PASTA SALAD



Grilled Lamb Burgers with Grilled Feta Pasta Salad image

Change up your next picnic with these flavorful lamb burgers. Prep the meat and cook the pasta ahead, so everything comes together quickly once you get to the grill at your picnic site. If you'd like to make this on a full-size grill at home, you can cook everything at once and remove the ingredients as they finish cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 21

12 ounces ground lamb
2 cloves garlic, finely chopped (about 2 teaspoons)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing
1 small red onion, cut into 4 thick rings
2 whole wheat burger buns, split
2 Boston lettuce leaves
1/3 cup prepared tzatziki
Kosher salt and freshly ground black pepper
6 ounces dried cavatappi
Extra-virgin olive oil, for brushing
One 4-ounce block of feta
2 scallions, trimmed
1 small Italian eggplant, ends removed, sliced lengthwise about 1/2-inch thick (about 6 ounces)
1 small red bell pepper, top and bottom removed, cut into 4 planks
1 small zucchini, ends removed, cut in half lengthwise (about 4 ounces)
1/3 cup store-bought Greek salad dressing
1/2 cup fresh basil leaves

Steps:

  • For the burgers: combine the lamb, garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Mix well with your hands and form into two 4-inch patties. Season the patties lightly with salt and pepper. Wrap each patty individually in plastic wrap and pack in a cooler or store in the refrigerator.
  • For the pasta salad: Bring salted water to boil in a large pot. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water until cooled. Pat dry and pack in a container with a lid, making sure it is large enough to also fit the vegetables in the salad. Add to the cooler or store in the refrigerator.
  • Preheat a small grill to medium-high heat and brush with olive oil. Brush the feta, scallions, eggplant, bell pepper and zucchini with olive oil and season with salt and pepper. Add the feta and vegetables to the grill. Cook the feta until charred and slightly softened, turning once, about 2 minutes. Transfer to a cutting board. Grill the vegetables, turning once, until charred and cooked through, 2 minutes for the scallions and 8 to 10 minutes for the eggplant, zucchini and bell pepper. Transfer to the cutting board. Coarsely chop the feta and vegetables and add to the container with the pasta. Drizzle with the Greek dressing and tear the basil leaves over top. Toss and let sit to develop the flavors while you grill the burgers.
  • Brush the grill with oil again and add the burgers and onions. Grill until the underside of the burgers is well charred, about 4 minutes. Flip and cook until the second side is charred, 4 to 5 minutes for medium doneness. (For well-done burgers, cook about 6 minutes per side.) Cook the onions until charred and floppy, about 3 minutes per side. Toast the cut sides of the buns on the grill during the final minute.
  • To serve, spread the tzatziki on the top and bottom of the buns. Add some onions and a lettuce leaf each. Top with the burgers and bun tops. Toss the pasta salad once more and serve.

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

GRILLED LAMB BURGERS



Grilled Lamb Burgers image

If you have never prepared lamb burgers, I highly recommend you try this recipe. Serve on hamburger buns with lots of mango chutney and cream cheese. Also good with lettuce, tomato and red onion.

Provided by Jo

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 35m

Yield 5

Number Of Ingredients 14

1 ¼ pounds ground lamb
1 egg
1 teaspoon dried oregano
1 teaspoon dry sherry
1 teaspoon white wine vinegar
½ teaspoon crushed red pepper flakes
4 cloves garlic, minced
½ cup chopped green onions
1 tablespoon chopped fresh mint, or to taste
2 tablespoons chopped fresh cilantro
2 tablespoons dry bread crumbs
⅛ teaspoon salt
¼ teaspoon ground black pepper
5 roll (blank)s hamburger buns

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
  • Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 25.4 g, Cholesterol 113.1 mg, Fat 18.5 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 7.2 g, Sodium 369.8 mg, Sugar 3.2 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

SPINACH FETA LAMB BURGERS



Spinach Feta Lamb Burgers image

The original recipe for these delicious burgers came from Cooking Light Magazine. I adapted it to what I had on hand and loved the result.

Provided by flower7

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

10 ounces frozen chopped spinach, thawed, drained and squeezed dry
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried basil
1 egg, lightly beaten
1 lb ground lamb
1/2 cup feta cheese, crumbles (I used feta with olives & sundried tomatoes)
1/4 cup plain yogurt or 1/4 cup sour cream
1 -2 garlic clove, minced
1/4 teaspoon dried dill
4 hamburger buns
4 slices tomatoes (optional)

Steps:

  • Mix together spinach, lemon juice, pepper, salt, basil and egg.
  • Add lamb and feta and mix together (your hands work best for this).
  • Divide mixture into four portions and shape into patties.
  • Grill or broil burgers for about 5 minutes on each side, or to desired doneness.
  • Meanwhile, combine yogurt or sour cream, garlic and dill.
  • When burgers are done, spread yogurt mixture on buns, add burgers and tomato slices (if using) and enjoy!

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