Lamb Feta And Mint Burgers Recipes

FETA AND MINT LAMB BURGERS (PAN FRY OR BBQ)

Steps:

• Mix the mint, oregano,chili salt & pepper into the ground hamburger.
• Form into 4 patties.
• BBQ instructions:.
• Lightly grease your grill,.
• Cook over medium heat for 4 minutes, flip very carefully and finsh cooking the other side apprx 5 minutes.
• During the last 5 minutes cooking brown the feta in a lightly buttered fry pan over medium heat - cook the mushrooms in the same pan.
• Pan Fried Instructions:.
• With the heat on hi gh brown one side of the burgers, carefujlly flip, turn the heat to low medium, add mushrooms to the pan and cover. cook apprx 8 minutes.
• Flip the burgers once more and add the feta cheese to the pan, cover.
• Cook for just a minute or two until the feta starts to melt and is slightly brown.
• Build you burgers by putting the burger on the bun with the feta cheese, add the other condiments & serve.

LAMB, FETA AND MINT BURGERS

Steps:

• Place all the burger ingredients in a large bowl and mix together with your hands until thoroughly combined. Really give it a good squishing!
• Divide the mixture into 6 and roll each portion into a large ball then squash to make a burger patty.
• Press a small dent in the centre of each burger to help stop the burger from rising up too much in the middle.
• Preheat your grill (broiler) to medium high or prepare your BBQ.
• Cook the burgers for 5 minutes on each side or until done to your liking.
• Serve in burger buns on with a good dollop of tzatziki and a scattering of salad leaves on top. If you like, serve these burgers with homemade potato wedges, Greek salad and more tzatziki on the side.

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

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.

FETA, THYME AND MINT LAMB BURGERS

Steps:

• Put the lamb, crushed garlic, mint, chopped olives, tomato puree, salt and freshly ground pepper in a mixing bowl and mix well. Divide into four portions.
• In a separate bowl, mix the feta cheese with the thyme. It doesn't matter if it crumbles, just gently squeeze together.
• Take a quarter of the mixture into your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it.
• Make sure the cheese is secure within the meat. Repeat with the other three burgers and chill in the fridge for 10 minutes.
• In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives together in a bowl. Season with salt and freshly ground pepper.
• Whisk the olive oil, cider vinegar and honey together and pour over the salad.
• Heat a griddle pan until hot. Rub each slice of bread with the garlic clove and sprinkle with olive oil.
• Cook the bread on the griddle pan until brown on each sides. Keep warm.
• Now cook the burgers on a griddle pan. Turn once after five minutes, then cook for another 5 minutes on the other side.
• Spread the mayonnaise on the toasted bread. Top each slice with a freshly griddled lamb burger and a small handful of salad and serve at once.

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.