GREEK BURGER WITH ARUGULA, TOMATOES, AND FETA
Provided by Georgia Downard
Categories Sandwich Blender Food Processor Tomato Low Fat Yogurt Low Cal High Fiber Dinner Lunch Feta Mint Ground Lamb Cucumber Arugula Pan-Fry Healthy Self Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.
MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL
This recipe is, quite honestly, my most coveted of all! Once you taste these wonderful grilled burgers, all other burgers will take a back seat to these for the rest of your life! I made these for my son about a year ago, and he insists on nothing else from the grill. Just wait and see...
Provided by Fauve
Categories Meat
Time 41m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
- (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
- Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
- Chill the butter in the refrigerator or freeze until firm.
- Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
- Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
- Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
- Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
- (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
- Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
- Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
- Brush buns with melted butter and toast on the grill for a few seconds.
- Serve with any toppings of your choice.
HERB BURGERS
These tasty burger have lots of flavor! My dear Uncle Mickey shared the recipe with me years ago. -Brenda Sorrow, Kannapolis, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.
Nutrition Facts : Calories 408 calories, Fat 21g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 649mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
HERB HAMBURGERS
Steps:
- Preheat grill to medium heat.
- In a large bowl combine all of the ingredients. Mix well. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties.
- Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.
BLUE-RUGULA BURGERS
This burger is topped with buttery blue cheese, spicy arugula and sweet-n-spicy onions. It's a combo that can't be beat, but it can be matched. Check out the pasta salad below.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat.
- Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue.
- Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.
HERBED HAMBURGERS WITH ARUGULA
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a bowl gently combine beef and thyme and form into two 3/4-inch-thick patties. In a heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking and reduce heat to moderate. Cook patties 3 1/2 minutes on each side for medium-rare meat and drain on paper towels.
- Spread mayonnaise on insides of rolls and buns and make sandwiches with onion, arugula, and patties.
HERBED STEAK WITH ARUGULA AND POTATOES
Although this dinner is free of gluten, dairy, soy, and nuts, no one who eats it will feel deprived.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 8
Steps:
- Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Drain potatoes; halve lengthwise. Place steak on a broiler-proof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, then pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.
- Meanwhile, in pot, heat 1 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and arugula; toss to combine. Serve with steak.
Nutrition Facts : Calories 439 g, Fat 22 g, Fiber 4 g, Protein 38 g, SaturatedFat 6 g
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