Lamb And Feta Burgers Recipes

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LAMB BURGERS WITH FETA CHEESE



Lamb Burgers With Feta Cheese image

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

1 1/2 pounds lean lamb, ground
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon ground cumin
2 teaspoons fresh rosemary, finely chopped, or half that amount dried
3/4 cup feta cheese, crumbled
4 teaspoons finely chopped parsley

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



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

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.

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

LAMB & FETA BURGERS



Lamb & Feta Burgers image

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

1 lb ground lamb
2 teaspoons ground coriander
2 teaspoons cumin seeds
1 red chili pepper, deseeded and finely chopped
2 tablespoons parsley, chopped
2 rosemary sprigs, leaves stripped and chopped
2 teaspoons Worcestershire sauce
1 egg, lightly beaten with a fork
7 ounces feta, cut into 16 cubes
1 tablespoon sunflower oil

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



Lamb & feta burgers with minty yogurt image

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

500g lamb mince
2 tsp ground coriander
2 tsp cumin seeds
1 red chilli , deseeded and finely chopped
handful parsley , chopped
2 rosemary sprigs, leaves stripped and chopped
good splash Worcestershire sauce
1 egg , lightly beaten with a fork
100g feta cheese , cut into 16 cubes
1 tbsp sunflower oil
200ml natural yogurt
small bunch mint , leaves chopped

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



Lamb, Spinach, Feta Burgers image

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

500 g ground lamb
1 (200 g) box frozen chopped spinach, thawed and drained
1 small onion, finely chopped
2 cloves garlic, crushed
1/2 cup breadcrumbs
1 egg
100 g feta cheese, crumbled
3 tablespoons grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped of fresh mint
3 tablespoons chopped fresh parsley
salt & freshly ground black pepper

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



Minted Lamb Burgers with Feta and Hummus image

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

1 1/2 pounds ground lamb
1/2 cup minced fresh mint
2 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 tablespoon olive oil
1 7- to 8-ounce block feta cheese, sliced
4 kaiser rolls, split, lightly toasted
8 onion slices
4 romaine lettuce leaves
Purchased hummus

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



Lamb Burgers with Feta Sauce and Cucumbers image

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

1 1/2 pounds ground lamb
2 teaspoons curry powder
3 scallions, thinly sliced
Coarse salt and ground pepper
1 tablespoon olive oil
4 ounces feta cheese, crumbled
2 tablespoons plain yogurt
8 slices country bread (each 1/2 inch thick), toasted, if desired
1 Kirby cucumber, cut lengthwise into ribbons with a vegetable peeler

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



Lamb Burgers image

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

1 large eggplant, cut into 3/4-inch wedges
2 tablespoons olive oil
Coarse salt and ground pepper
3 tablespoons fresh mint leaves, chopped
Zest of 1 lemon, plus 2 teaspoons lemon juice
1 1/2 pounds ground lamb
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 plain or whole-wheat buns
Fresh goat or feta cheese, crumbled

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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From bigflavorstinykitchen.com


10 BEST LAMB BURGERS WITH FETA CHEESE RECIPES | YUMMLY
2022-05-24 burger buns, garlic paste, feta cheese, lamb, curry powder, tomato slices and 7 more Lamb Burgers Low Carb Maven ground lamb, ground beef, fresh mint leaves, pitted kalamata olives and 16 more
From yummly.com


HERBED LAMB AND FETA BURGERS | SARA MOULTON
2011-10-07 3. Finely crumble the feta (about 1 cup). Beat the egg lightly in a medium bowl; stir in the lamb mixture, 1/4 cup bread crumbs, the onion, cheese, and pepper, Shape the mixture into 6 burgers. The burgers will be soft and a little wet. 4. Spread out the remaining 1/2 cup bread crumbs in a pie plate or soup plate. Heat the remaining 2 ...
From saramoulton.com


FETA STUFFED LAMB BURGERS – LAMB RECIPES
In large bowl, combine lamb, garlic, egg, cheese, oats, rosemary, cumin and pepper. Shape into 6 burgers. Place burgers on greased grill over medium-high heat. Grill, covered, for 6 to 7 minutes per side or until thermometer inserted sideways into centre of each burger reads 160°F (71°C). Spread tzatziki evenly on pita bread.
From lambrecipes.ca


FETA STUFFED LAMB BURGERS - HUNGER THIRST PLAY
2019-08-20 Season eat side of the burger with salt and pepper. Grill or pan fry for 5 to 6 minutes per side. You want the lamb to be cooked to 160°F, about med well and the center to get hot enough for melty cheese. Let the cooked stuffed lamb burgers rest for 2 minutes while assembling the toppings for your burgers. Layer each bun with Brussels sprout ...
From hungerthirstplay.com


LAMB BURGERS WITH WHIPPED FETA RECIPE | BEEF + LAMB NEW ZEALAND
To Cook the Burger Patties. To Assemble the Burgers. 1. In a food processor, add the feta and yogurt. Blend until very smooth, about 1 to 2 minutes, scraping down the sides as needed. Add the minced parsley, mint leaves and a few rounds of freshly ground pepper. Give it a taste and adjust the seasoning to taste. Set aside in an airtight container.
From recipes.co.nz


LAMB BURGERS WITH FETA AND TZATZIKI RECIPE - KUDOS KITCHEN BY …
2021-04-09 In a large bowl, combine the ground lamb, red onion, crumbled feta, lemon zest, oregano, garlic, salt, and pepper. Mix well until thoroughtly combined. . Form the meat mixture into 6 even sized patties and cook over medium-high heat for 4-5 minutes per side, or until your desired doneness.
From kudoskitchenbyrenee.com


LAMB AND FETA BURGER | COOK SMARTS
Continue cooking until lamb reaches 160F / 71C degrees. Toast hamburger buns. Transfer burger patties to a plate and let rest, covered, for 5 minutes. In a large mixing bowl, whisk together maple syrup and vinegar. Add oil while whisking. Top with arugula, crumbled cheese (portion for salad), and watermelon.
From mealplans.cooksmarts.com


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