LAMB BURGERS WITH FENNEL AND HOT PEPPER MAYONNAISE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim, core and quarter the fennel. Roughly chop 1/4 cup fronds. Thinly slice the fennel (use a mandoline if you have one) and combine with the red onion, fennel fronds, lemon juice and 1 tablespoon olive oil in a medium bowl. Toss and season with salt.
- Combine the mayonnaise and cherry peppers in a mini food processor and puree until smooth. (Alternatively, finely mince the cherry peppers and stir into the mayonnaise.) Refrigerate until ready to serve.
- Form the lamb into 4 thin patties, about 4 inches wide and 1/2 inch thick. Season on both sides with salt and pepper. Heat a large skillet over high heat until very hot and add the remaining 1 tablespoon olive oil. Add the burgers and cook until well browned, about 2 minutes per side for medium.
- Add the arugula to the fennel salad and toss to combine. Serve the burgers on the buns; top with the mayonnaise mixture and fennel salad. Serve with potato chips.
Nutrition Facts : Calories 590, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 83 milligrams, Sodium 905 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 20 grams, Sugar 7 grams
CHAMPION LAMB BURGERS
"This recipe is a wonderful alternative to beef burgers. The rosemary onions make it especially delicious. It's so good, I serve it all year long."-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onions in oil until tender. Add the vinegar, rosemary, sugar, mustard, salt and pepper; cook 5 minutes longer. Keep warm., Crumble lamb into a large bowl; sprinkle with garlic, salt and pepper and mix well. Shape into six patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear., Brush pita pockets with oil; lightly grill on both sides. Serve burgers in pita pockets with lettuce and onions.
Nutrition Facts : Calories 445 calories, Fat 26g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 748mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
LAMB BURGERS WITH LEMON-CAPER AIOLI AND FENNEL SLAW
For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.
Provided by Nick Perkins
Yield Makes 4
Number Of Ingredients 21
Steps:
- Lemon-Caper Aioli:
- Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
- Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
- Assembly:
- Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
- Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
- Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
- Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
- Do Ahead
- Aioli can be made 1 day ahead. Cover and chill.
LAMB BURGERS WITH FENNEL SALAD
Make and share this Lamb Burgers With Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare grill or broiler.
- To prepare salad, combine first 10 ingredients (fennel through garlic).
- To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl.
- Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.
- Cut patties in half. Place 2 patty halves and 1/4 cup salad in each pita half.
Nutrition Facts : Calories 675.4, Fat 28.7, SaturatedFat 12.3, Cholesterol 157.1, Sodium 712.9, Carbohydrate 46.5, Fiber 3.9, Sugar 10.2, Protein 55.9
MINI LAMB BURGERS
My husband loves this recipe for mini lamb burgers. They're great for a light dinner or a hearty appetizer. Ground lamb makes really flavorful sliders, but you can use ground beef if you prefer. -Evelyn Rothwell, Los Angeles, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 sliders.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400 calories, Fat 27g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 564mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
MINI GREEK LAMB BURGERS
These lamb sliders are topped with cool and creamy tzatziki for a Greek twist on a classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 541 g, Fat 24 g, Fiber 2 g, Protein 37 g
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