Tastygroundlambburgers Recipes

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LAMB BURGERS



Lamb Burgers image

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Provided by KLemons

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 30m

Yield 4

Number Of Ingredients 11

1 pound ground lamb
1 4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
  • Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
  • Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 26.1 g, Cholesterol 79.8 mg, Fat 25.9 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 8.1 g, Sodium 501.2 mg, Sugar 1.5 g

TASTY GROUND LAMB BURGERS



Tasty Ground Lamb Burgers image

Ground lamb is very tasty and it makes for a great lamb burger. Lamb is a bit more expensive than beef or ground veal but once in a while lamb is a tasty change.

Provided by patj-food210

Categories     Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs lean ground lamb
1 tablespoon garlic powder
1 teaspoon sea salt
1 teaspoon pepper
diced Spanish onion
1/2 cup chopped parsley

Steps:

  • In medium mixing bowl combine ground lamb, garlic powder, salt, pepper, onion, and fresh parsley. You can add th yolk from one egg if desired.
  • Combine all ingrediets and mix by hand for about a minute or so. You now want to start forming the lamb into hamburg type patties. Set the oven on broil and place burgers on oven broiler rack.
  • Cook each side of burgers for about 8 -10 minutes. You want to make sure your lamb burgers are completely cookd before serving. You can serve your lamb on a hamburger bun or just eat it plain. Enjoy!

Nutrition Facts : Calories 653.4, Fat 53.4, SaturatedFat 23.2, Cholesterol 166.4, Sodium 721.5, Carbohydrate 2.2, Fiber 0.5, Sugar 0.1, Protein 38.4

LAMB BURGERS



Lamb Burgers image

Provided by Tia Mowry

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons finely chopped onion
2 large cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon spicy brown mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 egg, lightly beaten
1 pound ground lamb
4 tablespoons crumbled blue cheese
1 tablespoon butter
1 tablespoon canola oil
4 brioche hamburger buns, halved
4 leaves lettuce
1 medium red onion, sliced
1 large beefsteak tomato, sliced 1/4- to 1/2-inch thick

Steps:

  • In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands.
  • Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours.
  • Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well.
  • Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes.

LAMB BURGERS



Lamb Burgers image

Provided by Anne Burrell

Categories     main-dish

Time 5h30m

Yield 4 servings

Number Of Ingredients 33

Extra-virgin olive oil
2 red onions, 1 cut into 1/4-inch dice and 1 sliced for garnish
Kosher salt
Pinch crushed red pepper
2 cloves garlic, finely smashed
1 1/2 pounds ground lamb
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh mint, finely chopped
2 sprigs fresh oregano, finely chopped
Zest of 1/2 lemon
4 Whole-Wheat Pitas, recipe follows, or 4 seeded hamburger buns
Pickled Feta Spread, recipe follows
1 beefsteak tomato, sliced for garnish
2 cups baby spinach, for garnish
1 1/4 cups warm water
1 teaspoon sugar
1 envelope active dry yeast
1 1/2 cups bread flour, plus a little more for dusting
1 1/2 cups whole-wheat flour
2 teaspoons cumin seeds, toasted and ground
2 teaspoons kosher salt
Pinch cayenne pepper
1/4 cup extra-virgin olive oil, plus more for oiling bowl
1 cup champagne vinegar
1 tablespoon sugar
1/2 tablespoon kosher salt
2 mint tea bags
1 bay leaf
3 fresh mint stems (leaves reserved for something else), optional
3 fresh dill stems, same deal as the mint stems
3 fresh oregano stems, same deal as the mint stems
8 ounces feta, coarsely crumbled
1/2 cup plain Greek yogurt

Steps:

  • Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
  • In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty," cook it and taste for seasoning.
  • Preheat the grill.
  • Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
  • Cut the Whole-Wheat Pitas in half. Schmear each half generously with the Pickled Feta Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
  • In a small bowl, combine the warm water, sugar and yeast and let sit for 15 minutes.
  • In the bowl of a stand mixer, combine the flours, cumin, salt and cayenne. Add the yeast mixture and the olive oil. Mix on medium speed to combine and knead the dough. It should take 6 to 7 minutes. The dough will be firm and not sticky or tacky.
  • Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours.
  • Preheat the oven to 500 degrees F.
  • Divide the dough into 8 equal pieces and roll into 7-inch rounds (1/4-inch thick). Divide the dough between 2 sheet trays, cover them loosely with a clean tea towel or plastic wrap and let rest for 20 minutes.
  • Bake the pitas for 3 to 4 minutes, then turn the pitas over and bake for 2 more minutes. Let cool and use as desired.
  • Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water. Heat until the sugar and salt has dissolved. Remove from the heat and let cool.
  • Place the feta in a small container. Add the vinegar mixture and be sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future.
  • Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yogurt. Pulse until combined.

LAMB BURGERS



Lamb Burgers image

These spiced lamb burgers, topped with eggplant and feta, bring a bit of the Mediterranean to your backyard grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

1 large eggplant, cut into 3/4-inch wedges
2 tablespoons olive oil
Coarse salt and ground pepper
3 tablespoons fresh mint leaves, chopped
Zest of 1 lemon, plus 2 teaspoons lemon juice
1 1/2 pounds ground lamb
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 plain or whole-wheat buns
Fresh goat or feta cheese, crumbled

Steps:

  • Heat a grill to medium-high. Clean and lightly oil hot grill. Brush eggplant with olive oil and season with salt and pepper. Grill eggplant, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board and coarsely chop. In a medium bowl, toss eggplant with mint and lemon zest and juice.
  • In another medium bowl, mix lamb, cumin, and coriander. Form into 4 patties. Season with salt and pepper. Grill 4 minutes per side for medium-rare. Serve burgers on buns with eggplant mixture and crumbled goat cheese.

Nutrition Facts : Calories 739 g, Fat 45 g, Fiber 6 g, Protein 49 g

STUFFED GROUND LAMB BURGERS



Stuffed Ground Lamb Burgers image

Find your new favorite lamb recipe with our Stuffed Ground Lamb Burgers! With cream cheese and some herbs, our Ground Lamb Burgers are super tasty.

Provided by My Food and Family

Categories     Lamb

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. each chopped fresh chives and parsley
1 lb. lean ground lamb
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 tsp. pepper
1 Tbsp. olive oil
1 bunch watercress, thick stems removed
4 onion sandwich rolls, split, toasted

Steps:

  • Combine cream cheese and herbs; roll into 4 balls. Flatten each into disk on sheet of waxed paper. Refrigerate 15 min.
  • Mix meat, Worcestershire sauce and pepper just until blended; shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges together to seal.
  • Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F). Place burgers on bottom halves of rolls; cover with watercress and tops of rolls.

Nutrition Facts : Calories 420, Fat 37 g, SaturatedFat 18 g, TransFat 2.5 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g

OLD FASHIONED BURGER RECIPE BY TASTY



Old Fashioned Burger Recipe by Tasty image

This old fashioned-inspired burger features whiskey-caramelized onions, roasted orange mustard, and two smashburger patties. Top with fresh beefsteak tomatoes and shredded iceberg lettuce on toasted burger buns.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
2 large yellow onions, thinly sliced into half moons
⅓ cup rye whiskey
1 teaspoon kosher salt
2 large navel oranges
¼ cup dijon mustard
¼ cup yellow mustard
1 teaspoon orange bitters
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
2 lb ground beef
1 tablespoon olive oil
8 slices american cheese
4 burger buns
1 large egg, beaten
1 tablespoon sesame seed
1 cup iceberg lettuce, shredded
8 slices beefsteak tomatoes
old fashioned

Steps:

  • Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
  • Make the roasted orange mustard: Turn the broiler on high.
  • Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
  • Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
  • Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
  • In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
  • Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
  • Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
  • In a small bowl, mix together the salt, pepper, and coriander.
  • Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
  • Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
  • Enjoy!

JUICY LAMB BURGERS



Juicy Lamb Burgers image

Lamb makes a wonderful burger. The natural flavors of the meat are complimented in this version by the spices, giving this a middle eastern feel. I like to serve these with recipe #461721 (see recipe 461721), but if you don't want to make the spread, top your burger with crumbled feta and whatever of the options below float your boat! I've written this to make 4 oz burgers, if you like yours larger, scale the recipe up to suit your appetite. Adapted from "Emeril at the Grill".

Provided by IngridH

Categories     Lamb/Sheep

Time 2h25m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 13

1 lb ground lamb
1 medium shallot, minced
1 1/2 teaspoons garlic, minced
3/4 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1 1/2 teaspoons olive oil
4 hamburger buns
lettuce leaf (for garnish)
sliced tomatoes (for garnish)
sliced roasted red pepper (for garnish)

Steps:

  • Combine lamb, shallot, garlic, salt, cumin, allspice, cayenne, and cinnamon in a mixing bowl. Mix thoroughly to combine the seasonings and the meat.
  • Form the meat mix into 4 patties about 1/2 inch thick. Cover the patties with plastic wrap, and chill for at least two hours. This will allow the spices to completely season the meat.
  • Prepare a grill to medium high heat. Brush both sides of the burgers with the oil, to keep them from sticking to the grill.
  • Grill the patties for about 4 minutes on each side for medium doneness (or adjust to your preferred temp). Remove from heat, and cover to keep warm while you toast the buns.
  • Place the buns, cut side down, on the grill for 1 to 2 minutes to toast.
  • Place the burgers on the toasted buns, and garnish as desired. serve immediately.

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2021-07-01 Cook on each side until golden-brown. Once the lamb burgers are cooked, place on a plate and set aside. Repeat until all of the burger patties are cooked. Mix all of the tzatziki sauce ingredients together until evenly combined. Add more lemon juice and salt, if desired. To serve, place some of the lettuce on a plate and top with 1-2 burger ...
From bulletproof.com


GRILLED LAMB BURGERS WITH HERBED LEMON TAHINI SAUCE
2018-08-29 Combine the tahini, lemon juice, honey and garlic in a blender and process until smooth. Add the parsley and mint and pulse until the herbs are chopped. Season with salt and pepper to taste. Serving. Place burgers on buns and smear with tahini sauce. Add additional condiments like pickled onions and feta if desired.
From vintagekitty.com


THE BEST LAMB BURGERS RECIPE - SERIOUS EATS
2018-08-30 Directions. To Grind With a Meat Grinder: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen. Transfer meat to a large bowl and toss to combine.
From seriouseats.com


BEST LAMB BURGER RECIPE - TASTINGTABLE.COM
2022-06-15 Grill the burgers and toast the buns. Preheat the grill at a high heat setting, and shortly before you put on the meat, lightly oil the lamb …
From tastingtable.com


I TRIED TO MAKE A BURGER USING 16 HACKS IN A ROW - YOUTUBE
"It looks...very thicc."Subscribe to Tasty: https://bzfd.it/2ri82Z1TastyTastyThe official YouTube channel of all things Tasty, the world's largest food netwo...
From youtube.com


LAMB, FETA AND MINT BURGERS - EASY PEASY FOODIE
2019-07-09 Really give it a good squishing! Divide the mixture into 6 and roll each portion into a large ball then squash to make a burger patty. Press a small dent in the centre of each burger to help stop the burger from rising up too much in the middle. Preheat your grill (broiler) to medium high or prepare your BBQ.
From easypeasyfoodie.com


GREEK LAMB BURGERS - JO COOKS
2019-08-28 Prepare your grill for cooking over high direct heat. In a medium bowl combine all the lamb burger patties ingredients together and mix everything together until everything is well incorporated. Divide the meat in 4 and form into burger patties. Place the patties on the grill and cook for about 5 minutes per side.
From jocooks.com


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