Lamb Patties Greek Style Recipes

GREEK LAMB BURGERS

Greek Lamb Burgers image

Do something different on burger night...go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous does of fresh mint and parsley. Unexpected, yet super homey and familiar! Looking for sides and salads to serve along? Check the post above.

Provided by Suzy Karadsheh

Categories Entree

Time 30m

Number Of Ingredients 19

Ingredients

2 lb ground lamb Or a combination of lamb and beef (see cook's tip #1)
1 small red onion, grated
2 garlic cloves, minced
1 cup chopped fresh parsley
10 mint leaves, chopped
2 ½ tsp dry oregano
2 tsp ground cumin
½ tsp paprika
½ tsp cayenne pepper, optional
Kosher salt and black pepper
Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
Warm Greek pita bread or buns
Homemade Tztaziki sauce
Sliced tomatoes
Sliced Green bell pepper
Sliced cucumbers
Sliced red onions
Pitted Kalamata olives, sliced
Crumbled feta

Steps:

Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

Nutrition Facts : ServingSize 1 Lamb Burger Patty, Calories 320 calories, Sugar 7 g, Sodium 143.2 mg, Fat 18.4 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 15.1 g, Fiber 1.3 g, Protein 23.6 g, Cholesterol 33.9 mg

GREEK LAMB PATTIES

Greek Lamb Patties image

Make and share this Greek Lamb Patties recipe from Food.com.

Provided by Marie

Categories Lamb/Sheep

Time 18m

Yield 4 patties

Number Of Ingredients 9

Ingredients

1 large egg, beaten
1/2 cup crumbled feta cheese
1/3 cup dry breadcrumbs
1/2 teaspoon dried oregano
1 garlic clove, minced
1 teaspoon grated lemon zest
1/4 teaspoon black pepper
1 lb ground lamb
1 tablespoon oil

Steps:

Combine first 7 ingredients in large bowl.
Add ground lamb and mix well.
Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
Heat skillet on medium heat and add 1 tablespoon of oil.
Add patties and cook for 3 to 4 minutes per side until no longer pink inside.

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

Ingredients

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

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Spiced Middle Eastern Lamb Patties with Pita and Yogurt image

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Provided by Kristin Donnelly

Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory

Yield Makes 4 to 6 pita sandwiches

Number Of Ingredients 14

Ingredients

Yogurt sauce:
1 cup plain full-fat or low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Kosher salt
Patties and pita:
1 1/2 pounds ground lamb or beef
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
11/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds

Steps:

For the sauce:
In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
For the patties and pita:
In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.