Middle Eastern Lamb And Vealbeef Burgers Recipes

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

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.

MEDITERRANEAN LAMB BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
• Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
• Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

LAMB BURGER MIDDLE EASTERN STYLE

Steps:

• Beat the egg, add ketchup, beat more to completely blend.
• Stir in the onion, crumbs, dill, parsley, garlic, pine nuts, salt pepper, paprika & cayenne.
• Add the lamb and mix well (use your hands for easy mixing).
• Form 3 or 4 patties.
• Either BBQ or pan fry. Internal temperature should read 160°F.
• If pan frying brown one side of the patties over high heat, flip, cover with a lid, lower heat to medium and cook the other side,.
• If you are serving mushrooms add them to the pan when you flip the burger and cover the pan - they will be beautifully browned.
• Top the burger with yogurt and any condiments you like--tomatoes, pickles, pickled peppers, eggplant, hummus--your choice.

MIDDLE EASTERN BURGERS

Steps:

• Combine ground beef, egg, onion, garlic, nuts, lemon juice and spices in a large bowl.
• Form patties and fry over medium-high heat until cooked through (about 10-15 minutes).
• Serve in naan and top with hummus, and if you're feeling adventurous, a little chili oil to spice it up!

TURKISH LAMB BURGERS

Steps:

• Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
• Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
• Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
• Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.