Juicy Lamb Burgers Recipes

JUICY LAMB BURGERS

Juicy Lamb Burgers image

Lamb makes a wonderful burger. The natural flavors of the meat are complimented in this version by the spices, giving this a middle eastern feel. I like to serve these with recipe #461721 (see recipe 461721), but if you don't want to make the spread, top your burger with crumbled feta and whatever of the options below float your boat! I've written this to make 4 oz burgers, if you like yours larger, scale the recipe up to suit your appetite. Adapted from "Emeril at the Grill".

Provided by IngridH

Categories Lamb/Sheep

Time 2h25m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground lamb
1 medium shallot, minced
1 1/2 teaspoons garlic, minced
3/4 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1 1/2 teaspoons olive oil
4 hamburger buns
lettuce leaf (for garnish)
sliced tomatoes (for garnish)
sliced roasted red pepper (for garnish)

Steps:

Combine lamb, shallot, garlic, salt, cumin, allspice, cayenne, and cinnamon in a mixing bowl. Mix thoroughly to combine the seasonings and the meat.
Form the meat mix into 4 patties about 1/2 inch thick. Cover the patties with plastic wrap, and chill for at least two hours. This will allow the spices to completely season the meat.
Prepare a grill to medium high heat. Brush both sides of the burgers with the oil, to keep them from sticking to the grill.
Grill the patties for about 4 minutes on each side for medium doneness (or adjust to your preferred temp). Remove from heat, and cover to keep warm while you toast the buns.
Place the buns, cut side down, on the grill for 1 to 2 minutes to toast.
Place the burgers on the toasted buns, and garnish as desired. serve immediately.

LAMB BURGERS

Lamb Burgers image

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Provided by KLemons

Categories Main Dish Recipes Burger Recipes Lamb

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound ground lamb
1 4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

Steps:

Preheat grill for medium heat and lightly oil the grate.
Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 26.1 g, Cholesterol 79.8 mg, Fat 25.9 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 8.1 g, Sodium 501.2 mg, Sugar 1.5 g

JUICY LAMB BURGER RECIPE

Juicy lamb burger recipe image

Succulent and full of flavour. A lamb burger anyone who enjoys lamb would be excited to eat.

Provided by Petrus Madutlela

Categories Lunch Dinner

Time 35m

Number Of Ingredients 22

Ingredients

500 g lamb mince
1 tbsp finely chopped mint
½ onion, finely chopped
2 cloves of garlic, peeled and finely chopped
75 ml soya sauce
1 tsp ground cumin
Salt and pepper to taste
1 tbsp capers
1 clove garlic peeled and chopped
2 anchovies, finely chopped
Small bunch of mint, leaves only
Small bunch of basil, leaves only
Small bunch of tarragon
Handful of flat-leaf parsley
Juice and zest of 1 lime
75 ml extra virgin olive oil
Salt and pepper to taste
½ sourdough loaf
Olive oil
2 cloves garlic, crushed
Salt & pepper
Or alternatively, burger buns, lightly toasted

Steps:

In a large bowl, use your hands to mix all the ingredients for the lamb burger. Season with salt and freshly ground black pepper.
Divide into 4 even portions and hand mould into burgers.
For the sauce, finely chop the capers, garlic, anchovies and herbs and put them into a bowl. Stir in the oil, lime zest & juice. Season to taste.
To make the croutons, preheat your oven to 180°C, std 200°C gas 6. Cut your loaf in half and cut the crust off the part you are using for croutons. Tear the bread into approx 2cm chunks.
Add the oil, seasoning and garlic to a large bowl. Toss the bread in the oil mix.
Place the bread chunks on a large baking sheet and bake for 15 mins, turning halfway through, until golden brown.
Fry, griddle or braai the burgers over medium heat for about 4 minutes on each side.
Serve the burgers drizzled with salsa verde, a sprinkling of croutons and a salad.

Nutrition Facts :

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