MIDDLE EASTERN SPICED LAMB BURGER RECIPE
This Lamb Burger recipe is seasoned with middle eastern spices and it is topped with a tahini yogurt sauce. While the burger is not complicated, it is full of complex flavor.
Provided by Cheryl Bennett
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Combine lamb, salt, pepper, cumin, coriander, cinnamon, cloves, cardamom, sumac and sesame seeds in a medium bowl.
- Mix to combine, but do not overwork the mixture.
- Heat a cast iron skillet or grill to medium/medium-high heat.
- Portion lamb mixture into 4 equal sized balls of 4 ounces each and form into patties.
- Cook for 4 - 5 minutes per side.
- Set aside to rest while you make the sauce.
- Combine yogurt and tahini in a small bowl. Add lemon juice if desired. Stir to mix until uniform.
- Assemble burgers: lettuce, tomato, tahini yogurt and burger on a sesame seed bun.
Nutrition Facts : Calories 563 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 33 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 924 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
SPICY LAMB PATTIES WITH CAULIFLOWER-ALMOND RICE
Use the spices normally found in merguez lamb sausage to make these paleo-friendly ground lamb patties. Harissa, a spicy tomato-pepper paste, adds both heat and flavor to the lamb. Finely chopped cauliflower "rice" is livened up with lemon juice, plumped golden raisins, parsley and blanched almonds.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
- Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
- For the rice: Combine the raisins and 1 cup of water in a microwave-safe bowl; microwave for 1 minute, then drain and set aside.
- Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
- Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
- Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
- Serve the lamb patties over the cauliflower rice.
Nutrition Facts : Calories 407 calorie, Fat 16.5 grams, SaturatedFat 3.8 grams, Cholesterol 103 milligrams, Sodium 351 milligrams, Carbohydrate 28.4 grams, Fiber 8.6 grams, Protein 39.9 grams, Sugar 15 grams
SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT
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
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.
LAMB FLATBREAD WITH ZA'ATAR
A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za'atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za'atar version, omit the lamb topping altogether.
Provided by David Tanis
Categories dinner, lunch, breads, appetizer, side dish
Time 2h30m
Yield 8 (6-inch) flatbreads
Number Of Ingredients 26
Steps:
- Make the dough: In a large mixing bowl or the bowl of a stand mixer, dissolve yeast and sugar in water. Stir in 1 cup flour to form a thin batter. Leave to rest until mixture is bubbly, about 20 minutes.
- Add remaining flour, olive oil and salt. Mix until dough comes together, then knead until smooth, about 5 minutes. The dough should be soft and a bit sticky; dust lightly with flour as necessary. Return dough to bowl, cover and let rise until doubled, about 1 hour. (Alternatively, put dough in a resealable plastic bag and refrigerate overnight.)
- Meanwhile, prepare the filling: Put 3 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add onions, season generously with salt and stir to coat. Cook, stirring, until softened and nicely browned, 5 to 7 minutes. Stir in garlic and cook for 1 minute more.
- Add lamb to skillet and mash into onions with a large spoon until crumbled. Sprinkle with salt, then stir in pepper, clove, allspice, cayenne, cumin, coriander, cinnamon, sumac and pomegranate molasses. Turn heat to low and stir to combine. Cook for 5 minutes, until meat is just cooked through. Transfer mixture to a rimmed baking sheet and spread out to cool. (You will have a bit more lamb filling than you need - it's good on buttered toast for a cook's treat.)
- Heat oven to 450 degrees. Punch down dough and divide into 8 2 1/2-ounce pieces. Knead each piece into a ball. Cover with a damp towel and let dough rest 20 to 30 minutes, then roll thinly or stretch each piece into a 6-inch round. Make the dough as thin as possible.
- Arrange 4 rolled-out dough rounds on a parchment-lined baking sheet. Brush each with a generous amount of za'atar-oil mixture over dough (all the way to the edges or you'll get a puffed up "lip"). Make a layer of thinly sliced or crumbled feta, then sprinkle 1/4 cup of the cooled lamb mixture over the entire surface. Sprinkle on a few pine nuts, if using. Press topping down with the palm of your hand.
- Bake 4 flatbreads at a time, on the upper rack of the oven, for 5 to 8 minutes or until puffed and lightly browned. The dough should still be soft and pliable, not crisp. Serve hot or at room temperature, garnished with parsley, mint and cilantro leaves, whole or roughly chopped.
SPICED LAMB PATTIES WITH NUTTY GARLIC SAUCE
Categories Sandwich Garlic Ground Lamb Cabbage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Whisk garlic, almond butter, 2 tablespoons lemon juice, 2 tablespoons oil, and 2 tablespoons water in a small bowl until smooth; season with salt and pepper. Set sauce aside.
- Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl just to combine. Form into twelve 3/4"-thick patties.
- Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.
- Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 tablespoons lemon juice and 2 tablespoons oil in a medium bowl; season with salt and pepper.
- Serve lamb patties with pita bread, salad, herbs, and reserved sauce.
MIDDLE EASTERN SPICED POTATO CAKES
Steps:
- Preheat the oven to 375 degrees F.
- Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside.
- Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
- Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.
- Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties. Sprinkle the tops and bottoms with the seasoned flour.
- Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly.
- To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.
SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Ground Lamb
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
SPICY MID-EASTERN LAMB PATTIES
Had some minced lamb in the freezer so made up these patties - tweeked them a bit and I thought they were just fine - hope you do too. Serve these on a bun or as your meat side dish. Nice with garlic rice, Kohlrabi & carrots. I made this again but BBQ'd the patties and added some hot sauc to the already tasty pattie after I flipped them - loved it and hope you will too
Provided by Bergy
Categories Lamb/Sheep
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the lamb with egg, crumbs, coriander, cardamom, paprika, chili, cayenne& lemon juice.
- Mix well.
- Form into 4 patties.
- Lightly spray a non stick skillet with oil, over high heat brown one side of the patties.
- 3 minutes.
- Turn heat to medium, flip patties, cook for 3 minutes.
- Add the mushrooms& peppers, cover, turn heat to low medium and continue to cook until the mushrooms are brown and the peppers heated through apprx 10 minutes.
- Serve with veggies or as a hamburger on a bun.
Nutrition Facts : Calories 408.8, Fat 28.8, SaturatedFat 12.2, Cholesterol 135.7, Sodium 186.9, Carbohydrate 13.4, Fiber 1.8, Sugar 2.9, Protein 23.2
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