Spiced Lamb Burger Recipes

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GRILLED SPICY LAMB BURGERS



Grilled Spicy Lamb Burgers image

Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.

Provided by Alan Hollister

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 25m

Yield 4

Number Of Ingredients 15

1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
¼ teaspoon ground allspice
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
4 pita bread rounds
4 ounces feta cheese, crumbled

Steps:

  • Preheat grill for medium heat.
  • Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
  • Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

Nutrition Facts : Calories 478.3 calories, Carbohydrate 38 g, Cholesterol 101.1 mg, Fat 22.4 g, Fiber 1.9 g, Protein 29.4 g, SaturatedFat 10.7 g, Sodium 1003.5 mg, Sugar 2.2 g

SPICED LAMB BURGER



Spiced Lamb Burger image

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.

Provided by Anissa Helou

Categories     Sandwich     Ground Lamb     Grill     Grill/Barbecue     Parsley     Coriander     Cumin     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

2 1/2 pounds ground lamb, preferably shoulder
1 medium onion, very finely chopped
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
3/4 teaspoon ground cumin
1/2 teasoon ground cinnamon
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup olive oil, plus more for grilling
8 thick medium pita breads with pockets

Steps:

  • Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl. Cover and chill at least 1 hour.
  • Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
  • Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
  • Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.

SPICED LAMB BURGERS



Spiced Lamb Burgers image

A bright, fresh herb sauce, sliced tomato, and a dollop of cool yogurt balance the warm spices in these burgers.

Provided by Bruce Weinstein

Categories     Lunch

Yield 4

Number Of Ingredients 16

1-1/2 lb. ground lamb
1 Tbs. plus 1/4 cup olive oil; more for the grill
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground ginger
1/2 tsp. ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup packed fresh flat-leaf parsley
1/4 cup packed fresh cilantro
2 Tbs. packed fresh oregano
1 Tbs. sherry vinegar
1 small clove garlic, minced
1/2 tsp. crushed red pepper flakes
2 6-inch pitas, halved and warmed
Sliced tomato, for serving
Plain Greek yogurt, for serving

Steps:

  • Prepare a medium-high gas or charcoal grill fire. In a large bowl, thoroughly mix the lamb with 1 Tbs. of the olive oil, the coriander, cumin, ginger, cinnamon, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Form into four 1/2-inch-thick burgers.
  • Oil the grill grate. Grill the burgers for 5 minutes, then flip and continue to grill until an instant read thermometer inserted into a burger registers 145°F for medium, about 5 minutes.
  • Meanwhile, put the remaining 1/4 cup olive oil in a mini food processor with the parsley, cilantro, oregano, vinegar, garlic, red pepper flakes, and 1/4 tsp. salt. Process until a coarse paste forms, scraping the sides of the processor at least once.
  • Serve each burger in a pita half with the sauce, sliced tomato, and a dollop of yogurt.

Nutrition Facts : ServingSize 4, Calories 580 kcal, Fat 360 kcal, SaturatedFat 12 g, TransFat 41 g, Carbohydrate 19 g, Fiber 2 g, Protein 32 g, Cholesterol 115 mg, Sodium 750 mg, UnsaturatedFat 25.5 g

SPICED LAMB BURGERS



Spiced Lamb Burgers image

This recipe came from a revelation in the '70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb - shoulder is best - highly seasoned and grilled rare. Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with nothing but salt, it's fantastic. Cooked with a variety of spices, as it is here, it's a game-changer. You can also stuff the burger, as Mr. Tsalbins does on occasion, with smoked mozzarella.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, burgers, main course

Time 20m

Yield 4 burgers

Number Of Ingredients 14

1 1/2 pounds boneless lamb shoulder, cut into chunks
1 medium (or 1/2 large) onion, peeled and cut into chunks
1 fresh chili, preferably jalapeño, seeded and minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt
freshly ground black pepper to taste
Diced mango to garnish (optional)
green and red pepper to garnish (optional)
red onion to garnish (optional)
scallion to garnish (optional)
shredded carrot to garnish (optional)
shredded lettuce, to garnish (optional)

Steps:

  • If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
  • To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
  • Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 16 grams, Sodium 481 milligrams, Sugar 1 gram, TransFat 0 grams

LATIN-SPICED LAMB BURGERS



Latin-Spiced Lamb Burgers image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 22

1 1/2 teaspoons whole black pepper
1/2 teaspoons coriander seeds
1/2 teaspoons cumin seeds
1/4 to 1/2 teaspoons cayenne powder
2 cloves minced fresh garlic
Salt
2 pounds grass-fed ground lamb (antibiotic-free, hormone-free)
About 1/3 cup dried ancho chiles, caps removed and seeded
About 1/3 cup dried pulla, caps removed and seeded
About 1/3 cup dried pasilla, caps removed and seeded
1 cup water
1 tablespoon sour cream
1/4 cup extra-virgin olive oil
1 small clove garlic, chopped
2 to 3 tablespoons fresh lime juice
1/2 tablespoon salt
Cream (just enough to thin mixture to a saucy consistency)
6 ciabatta buns, about 6 by 4-inches
3 ounces Cotija cheese
Red onion, sliced
Tomato, sliced
Lettuce or spring green mix

Steps:

  • For the patties: Toast pepper, coriander and cumin together in a dry pan until they crackle and pop (shake pan constantly). Their color should be light brown, and spices should smell like toast, popcorn, smoky, etc. Pour them straight into a coffee grinder and blend the seeds to a fine powder. Mix all spices, garlic and salt well into the lamb. Form into 6 even patties.
  • For the sauce: After weighing, rip the dried peppers open to shake out the seeds (a few seeds left in is ok). Throw the peppers in a saucepan with the water, and boil over medium heat until only 1/4 cup of liquid remains at the bottom. Add the peppers (with cooking liquid), sour cream, oil, garlic and lime to the blender, and blend it until very smooth. Add salt and blend again. Add cream and pulse a few times just to incorporate and get a saucy, squirtable consistency.
  • Grill the lamb patties and the ciabatta until nice, dark grill marks are everywhere (lamb is at its juiciest around medium rare). Put about 1 teaspoon of sauce on each side of the bun. Slice the patties in half to lay lengthwise on the bread, and crumble Cotija cheese on top. Dress with plenty of juicy tomato slices, onion and lettuce. Cut sandwich lengthwise (along the seam of the lamb patty) and plate with cross-section facing outward.

LATIN-SPICED LAMB BURGERS



Latin-Spiced Lamb Burgers image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 6 servings

Number Of Ingredients 22

1 1/2 teaspoons whole black pepper
1/2 teaspoons coriander seeds
1/2 teaspoons cumin seeds
1/4 to 1/2 teaspoons cayenne powder
2 cloves minced fresh garlic
Salt
2 pounds grass-fed ground lamb (antibiotic free, hormone free)
About 1/3 cup dried ancho chiles, caps removed and seeded
About 1/3 cup dried pulla, caps removed and seeded
About 1/3 cup dried pasilla, caps removed and seeded
1 cup water
1 tablespoon sour cream
1/4 cup extra-virgin olive oil
1 small clove garlic, chopped
2 to 3 tablespoons fresh lime juice
1/2 tablespoon salt
Cream, as needed
6 ciabatta buns, about 6 by 4-inches
3 ounces Cotija cheese
Red onion, sliced
Tomato, sliced
Lettuce or spring green mix

Steps:

  • Toast the pepper, coriander and cumin together in a dry pan over low heat until they crackle and pop (shake the pan constantly). Their color should be light brown, and spices should smell like toast, popcorn, smoky, etc. Pour them straight into a coffee grinder and blend the seeds to a fine powder. Add the lamb to a medium bowl and stir in all of the spices, the garlic and salt. Combine well. Form the lamb mixture into 6 even patties.
  • Open the dried peppers and shake out the seeds (a few seeds left in is ok). Add the peppers to a saucepan with the water, and boil over medium heat until only 1/4 cup of liquid remains at the bottom. Add the peppers (with cooking liquid), sour cream, oil, garlic and lime to a blender, and blend it until very smooth. Add the salt and blend again. Pour in enough cream to thin the mixture to a saucy consistency. Pulse a few times to incorporate and get squirtable consistency.
  • Grill the lamb patties and the ciabatta until nice, dark grill marks are everywhere (lamb is at its juiciest around medium-rare). Put about 1 teaspoon of the sauce on each side of the bun. Slice the patties in half to lay lengthwise on the bread. Crumble the Cotija cheese over the top. Dress Add the onion, tomato slices and lettuce. Cut sandwich lengthwise (along the seam of the lamb patty) and plate with the cross-section facing outward.

SPICED LAMB BURGER WITH TZATZIKI



Spiced Lamb Burger With Tzatziki image

This recipe is another very easy and super quick meal to make that tastes great and is budget friendly.It is on the table in about 30 Min's. I served these on bagels last night but serve with what ever bread you fancy I usually serve mine on Turkish bread but I couldn't get any yesterday. I list 250g of tzatziki as this is the weight of the store bought brand that I buy. Sometimes I do have leftovers, but it does keep in the fridge and you can use the leftovers to dip vegetables in for a nice healthy light lunch the next day. Note: Sumac: A purple-red astringent spice ground from berries growing in the Mediterranean; adds a tart, lemony flavour to food.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 35m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 10

500 g ground lamb
1 small red onion, chopped finely
1 egg
1/2 cup panko breadcrumbs, flakes (Japanese breadcrumbs)
2 tablespoons sumac
4 bread rolls (your preference.) or 4 bagels, large turkish loaf (your preference.)
250 g tzatziki
80 g watercress
1 1/2 tablespoons lemon juice
16 slices beetroots, drained

Steps:

  • Combine lamb, onion, egg, breadcrumbs and 1 tablespoon of sumac in a bowl; shape into 4 patties.
  • Cook patties in an oiled fry pan or grill or BBQ until browned on both sides and cooked through.
  • Toast bread in toaster or under grill.
  • Combine remaining sumac and tzatziki in a small bowl.
  • Combine watercress with lemon juice in another bowl.
  • Spread tzatziki over bottom layer of bread, arrange 4 beetroot slices, place lamb burger on beetroot and top burger with cress.

Nutrition Facts : Calories 602.2, Fat 33.7, SaturatedFat 13.6, Cholesterol 144.1, Sodium 508.9, Carbohydrate 42.4, Fiber 2.3, Sugar 2.9, Protein 30.4

SPICED LAMB BURGERS WITH SPRING SLAW



Spiced Lamb Burgers with Spring Slaw image

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

Provided by Anna Stockwell

Categories     Spring     Summer     Lamb     Yogurt     Lemon     Garlic     Paprika     Asparagus     Pea     Sugar Snap Pea     Onion     Hamburger     Backyard BBQ     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 18

Yogurt sauce:
3/4 cup plain full-fat Greek yogurt
2 Tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
3/4 tsp. kosher salt
1 small garlic clove, finely grated
Burgers and assembly:
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1 1/2 lb. ground lamb
2 Tbsp. extra-virgin olive oil
1/2 bunch asparagus, peeled into ribbons
6 oz. sugar snap peas, thinly sliced on a diagonal
1/2 small red onion, thinly sliced
3 Tbsp. fresh lemon juice
4 potato rolls, lightly toasted

Steps:

  • Make the yogurt sauce:
  • Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
  • Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
  • Make and assemble the burgers:
  • Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
  • Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
  • Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5-6 minutes. Turn and cook until browned on other side, 4-5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
  • Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
  • Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over-serve it alongside.

CUMIN-SPICED LAMB BURGERS



Cumin-Spiced Lamb Burgers image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds lamb in one-inch chunks
1 medium onion, peeled and cut into chunks
1 teaspoon ground cumin
Salt and pepper
Lemon wedges for squeezing

Steps:

  • Start a charcoal or gas grill, or heat a broiler. The fire should not be too hot, and the rack should be about 4 inches from the heat source.
  • Combine all ingredients except lemon in a food processor, and pulse on and off until meat is ground. Shape into burgers, and grill about 8 minutes total for rare meat, turning once. Squeeze lemon juice over burgers and serve on toasted buns.

Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 53 grams, Carbohydrate 3 grams, Fat 117 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 60 grams, Sodium 466 milligrams, Sugar 1 gram

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From familystylefood.com


SPICED LAMB BURGERS WITH HERBED YOGHURT RECIPE - BBC FOOD
Take them out of the fridge 30 minutes before you start cooking. Meanwhile, for the herbed yoghurt, mix together all the ingredients for the herbed yoghurt in a …
From bbc.co.uk


THE 57 BEST BURGER RECIPES YOU'LL BE MAKING ALL SUMMER LONG
2022-06-06 Search query. Sign in. Mail
From ca.news.yahoo.com


SPICY CUMIN LAMB RECIPE - THERESCIPES.INFO
Place the sliced lamb into a large bowl along with the cornstarch and 2 teaspoons of the vegetable oil. Mix together with your hands. In a large skillet or wok, heat the remaining 2 tablespoons vegetable oil over high heat for 1 minute. Add the green onions, ginger, and garlic and sauté for 30 seconds.
From therecipes.info


MIDDLE EASTERN SPICED LAMB BURGERS WITH FETA AND LABNEH
2022-05-26 In a large bowl, add the ground lamb, diced onion, minced garlic, chopped parsley, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix together until thoroughly combined and form four individual patties. Heat up your grill or a grill pan if cooking indoors. Place the burgers on the grill and cook for 4 minutes, flip and cook ...
From thespruceeats.com


INDIAN SPICY LAMB BURGERS WITH RED ONION CHUTNEY - KRUMPLI
2022-04-11 Begin by slicing the red onion into thin (3-5mm) half-moon shapes. Place the vinegar and water in a pan and bring to a gentle boil add the sugar and tablespoon of salt and stir until dissolved. Pour this vinegar mix over the red onion and allow to steep for 30 minutes.
From krumpli.co.uk


COOK INDIAN SPICED LAMB BURGERS IN 25 MINS | SIMPLY COOK
Cook the burgers. Heat a little oil in a frying pan over medium heat and then start to fry the burgers for about 4-5 mins on each side. Then put them on a tray in the oven for 5 more mins or until fully cooked. Return to the red onion, which should be soft and starting to caramelise. Add the RED ONION CHUTNEY and 1 tbsp water and stir well for ...
From simplycook.com


JENNY CHANDLER’S SPICED BRITISH LAMB BURGERS
preparation 15 minutes. cook time 10 minutes. Serves 6. This lamb burger recipe pairs British lamb mince with a touch of North African spice. These lamb burgers taste brilliant cooked in the frying pan or barbecued! They can be served with flavoured yoghurt and flatbreads, or in a brioche bun with relish and chunky chips on the side!
From greatbritishfoodawards.com


INDIAN LAMB BURGER RECIPE | SAINSBURY`S MAGAZINE
For the raita, coarsely grate the cucumber into a sieve and sprinkle over the salt. Set over a sink or bowl and leave for 10 minutes before squeezing out the excess liquid. Tip into a bowl and mix with the rest of the ingredients. Cover and chill. Divide the burger mix into 6 even balls.
From sainsburysmagazine.co.uk


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