LAMB BURGERS WITH FETA CHEESE
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
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
GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE
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
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 BURGERS WITH CHARRED TOMATOES AND FETA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
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.
LAMB & FETA BURGERS
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
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 & FETA BURGERS
Delicately spiced morsels with a cooling yogurt dip - perfect party food. Serve with 1 cup plain yogurt mixed with 2 tbs chopped mint and salt and pepper to taste. Uncooked burgers can be frozen.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 16 burgers
Number Of Ingredients 10
Steps:
- First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
- Tip the lamb into a big bowl with the spices, chili, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16.
- Shape into burgers, pushing a cube of cheese into the centre of each and sealing inches Chill until just before your guests arrive.
- Heat oven to 400F and heat the oil in a frying pan.
- Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 15-20 mins until cooked through and piping hot.
- Pile onto a big plate and serve with the dip on the side.
LAMB & FETA BURGERS WITH MINTY YOGURT
Delicately spiced morsels with a cooling yogurt dip - perfect party food
Provided by Laura and Jess Tilli
Time 35m
Yield Makes 16
Number Of Ingredients 12
Steps:
- First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
- Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
- Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.
Nutrition Facts : Calories 100 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 8 grams protein, Sodium 0.33 milligram of sodium
LAMB, SPINACH, FETA BURGERS
I made these tonight with some lamb mince, and a few other ingredients that needed using. I think they turned out really well, with lots of nice flavours, so I'm writing it all down to make them again.
Provided by JustJanS
Categories Lamb/Sheep
Time 31m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the ingredients together in a large bowl.
- Form into 8 patties about 8cm (3inches) in diameter.
- Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.
Nutrition Facts : Calories 534.1, Fat 38, SaturatedFat 17.8, Cholesterol 169.7, Sodium 566.3, Carbohydrate 16.1, Fiber 2.6, Sugar 3.3, Protein 31.4
MINTED LAMB BURGERS WITH FETA AND HUMMUS
Provided by Katy Hees
Categories Sandwich Lamb Onion Feta Mint Pan-Fry Lettuce Bon Appétit New Mexico
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties. Heat olive oil in heavy large skillet over medium-high heat. Add patties to skillet; cook until bottoms are well browned, about 3 minutes. Turn patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare.
- Place roll bottoms on plates. Top each with onion, burger, lettuce, another onion, and hummus. Press on roll tops.
LAMB BURGERS WITH FETA SAUCE AND CUCUMBERS
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't miss.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, combine lamb, curry powder, and 2 sliced scallions; season generously with salt and pepper. Mix gently with a fork (do not overmix); form into 4 oval patties to fit on bread (each 1 inch thick).
- In a large skillet, heat oil over medium-high. Season patties with salt and pepper. Cook until browned and just cooked through, 4 to 6 minutes per side (reduce heat if browning too quickly).
- Meanwhile, in a small bowl, mix feta, yogurt, and remaining scallion, mashing cheese gently to combine; season with salt and pepper.
- Spread 4 slices of bread with feta mixture; top with cucumbers, lamb patties, and remaining bread.
LAMB BURGERS
These spiced lamb burgers, topped with eggplant and feta, bring a bit of the Mediterranean to your backyard grilling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high. Clean and lightly oil hot grill. Brush eggplant with olive oil and season with salt and pepper. Grill eggplant, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board and coarsely chop. In a medium bowl, toss eggplant with mint and lemon zest and juice.
- In another medium bowl, mix lamb, cumin, and coriander. Form into 4 patties. Season with salt and pepper. Grill 4 minutes per side for medium-rare. Serve burgers on buns with eggplant mixture and crumbled goat cheese.
Nutrition Facts : Calories 739 g, Fat 45 g, Fiber 6 g, Protein 49 g
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