LAMB BURGER WITH YOGURT SAUCE
This is a savory burger that has a Greek sauce to give it a Mediterranean flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch-thick patty. Sprinkle both sides with coriander and season with salt and pepper.
- In a small skillet, heat oil over medium-high. Add lamb patty to skillet and cook 3 minutes. Flip and cook just until cooked through (a little pink in the center is fine), 2 to 3 minutes. Transfer patty to bun and top with yogurt sauce.
Nutrition Facts : Calories 418 g, Fat 23 g, Fiber 1 g, Protein 27 g
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
GRILLED LAMB BURGERS WITH YOGURT-FETA SAUCE
Parsley can be so much more than a garnish! Here, it adds fresh flavor to each component of these Greek-inspired lamb burgers: the patties, the yogurt-feta sauce, and the chopped tomato salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. Pluck parsley leaves and tender upper stems, discarding tough lower stems. Chop half of parsley (you should have about 1/2 cup packed). Gently fold half of chopped parsley into lamb just until evenly combined (do not overmix, or patties will be tough). Form into 4 patties slightly wider than buns, each about 1/2 inch thick. Season generously with salt and pepper; brush with oil.
- Stir together cheese, yogurt, and remaining 1/4 cup chopped parsley; season with salt and pepper. In another bowl, stir together tomato, whole parsley leaves and tender stems, and oil; season with salt.
- Brush grates with oil and grill patties, flipping once, until charred in places and cooked to desired doneness, 5 to 7 minutes for medium-rare; 9 to 11 minutes for medium. Transfer to a plate and let stand a few minutes. Meanwhile, grill split sides of buns just until charred in places, about 30 seconds.
- Divide patties, yogurt-feta sauce, and tomato salad evenly among buns. Serve immediately, with fries.
LAMB BURGERS IN PITA WITH YOGURT SAUCE
Provided by Scott Snyder
Categories Sandwich Dairy Garlic Lamb Broil Quick & Easy Yogurt Lunch Cucumber Bon Appétit Portland Oregon Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.
- Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
- Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side.
- Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.
CURRY-MASALA LAMB BURGERS WITH YOGURT SAUCE
This sounds so good, so I'm putting it here for safe keeping. I got it from Erin's Kitchen Blog, so I hope she doesn't mind. I can't wait to try it! In her recipe she used a medium handful each of cilantro and mint, so I've guessed it about 1/3 of a cup, and a squeeze of lemon juice was estimated at about 3 tbs. since Zaar won't allow handfuls and squeezes as measurements.
Provided by C. Taylor
Categories Lunch/Snacks
Time 20m
Yield 4-5 patties, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
- In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
- Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
- Serve the patties in the pita bread, topped with the sauce.
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- To prepare the sauce, process the sauce ingredients in your food processor until combined. Set aside.
- In a medium bowl, mix together the burger ingredients. Form four (4 oz) patties, 3 inches in diameter and 1/2 inch thick. Or form into two half-pound patties, as shown in the video.
- Preheat your grill over medium-high heat. I used a two sided, dual contact, George Foreman Grill, but any grill will work, including a grill pan. Lightly spray or brush the grill with oil.
- Grill the lamb burgers to your desired level of doneness. For medium doneness, grill about 5 minutes on the George Foreman grill, or 4-5 minutes per side if using a regular grill or a grill pan.*
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- Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
- Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
- Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.
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