Lamb And Pork Mini Burgers Recipes

MINI LAMB BURGERS

Steps:

• In a small bowl, combine the mayonnaise, maple syrup and mustard; set aside. In a large bowl, combine the cheese, salt and pepper. Crumble lamb over mixture and mix well. Shape into eight patties., In a large skillet, saute onion in 1 tablespoon oil and 1 teaspoon butter until tender. Add vinegar; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, cook patties in remaining oil and butter over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear., Spread mayonnaise mixture over roll bottoms; top each with a burger and onion mixture and if desired, arugula. Replace roll tops.

LAMB AND PORK MINI BURGERS

Steps:

• In a big bowl mix lamb and pork mince. Add garlic, bread crumbs, eggs, cumin, parsley, pepper and salt. Mix everything together using hands, to ensure that there are no lumps with unseasoned mince.
• Make little burgers by rolling meat mixture in hand. Makes about 10 - 12 mini burgers.
• Preheat non-stick frying pan, preferably the one which has a lid. Pour in about 0.5 cm of oil and heat it up.
• Place mini burgers in hot oil and fry about 3 minutes on each side, with lid on. They are cooked when golden brown and juices run clear. Fry them in batches.
• Serve hot with mashed potatoes and tomato salad made from tomatoes and mayonaise.

LAMB BURGERS

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.

LAMB MINI BURGERS ON MIXED SALAD WITH FENNEL

Steps:

• Preheat a grill pan over medium high heat. Toss the quartered fennel in 2 tablespoons extra-virgin olive oil and season with salt and pepper. Put fennel on grill and grill on all sides, approximately 2 minutes. Remove from grill and cool. Once cooled, thinly slice and reserve.
• Combine lamb, rosemary, orange zest, finely chopped red onion, salt and pepper. Make 12 balls and flatten them into 3 inch meat patties. Grill 2 to 3 minutes on each side.
• Combine lettuces in a shallow bowl with sliced onion. Add sliced cooled fennel to salad. Scatter the oranges and parsley around the salad. Dress with vinegar, oil, salt and pepper, to your taste. Top portions of salad with 3 mini lamb patties and serve.

MINI GREEK LAMB BURGERS

Steps:

• Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
• Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
• To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with burgers, tomato, and tzatziki.

MINI MOROCCAN LAMB BURGERS ON BRIOCHE ROUNDS WITH LEMON YOGURT SAUCE

Steps:

• Make the sauce:
• In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
• Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
• Make the burgers:
• Preheat the grill.
• Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
• Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
• Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

PINEAPPLE SALSA FOR LAMB BURGERS

Steps:

• Toast pasilla chiles in a dry small skillet over medium-high heat, turning often, until skins begin to blister, about 3 minutes.
• Heat oil in a medium saucepan over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, 4 to 5 minutes.
• Add toasted chiles, the pineapple, sugar, vinegar, mustard, and chipotle chiles to saucepan. Cover; simmer until pineapple is translucent, about 15 minutes. Discard pasilla chiles. Refrigerate salsa until cold, about 1 hour, before serving.

MINI LAMB BURGERS

Steps:

• Combine lamb, mint, green onion, cumin, cilantro, pepper, minced garlic, and lemon juice. Create small patties with the mixture and grill.
• Place the cooked burgers on the Gougere-subs and the remaining ingredients are used to top the burgers.