GREEK LAMB BURGERS
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
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 BURGERS
These Greek Lamb Burgers are grilled to perfection. They're juicy and flavorful, served on a toasted bun with tzatziki sauce, tomatoes, cucumbers and feta cheese.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 16
Steps:
- 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. DO NOT press on the patties while cooking. 2 Minutes before the patties are done cooking, add the burger buns to the grill and grill them for about 30 seconds.
- Remove everything from the grill and assemble the burgers. Start with adding some baby arugula to the bottom of the bun, then the burger patty, followed by a couple tbsp of tzatziki sauce, some crumbled feta cheese, tomato slices, cucumber slices and red onion slices. If you prefer you could add more tzatziki sauce to the top bun.
- Serve immediately.
Nutrition Facts : Calories 731 kcal, Carbohydrate 33 g, Protein 36 g, Fat 50 g, SaturatedFat 20 g, Cholesterol 137 mg, Sodium 1131 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
LAMB BURGERS WITH GREEK YOGURT SAUCE
Steps:
- For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
- For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
- Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.
THE FREAKY GREEK (LAMB BURGER)
Make and share this The Freaky Greek (Lamb Burger) recipe from Food.com.
Provided by pewpew1982
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Using a food processor, puree the roasted peppers, cucumber, feta, yogurt, garlic and lemon juice.
- In a large bowl, combine the lamb, onion, chili powder, oregano, paprika, garlic powder, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Form into four 4-inch patties. In a large skillet, heat a drizzle of EVOO over medium-high heat. Add the patties and cook, turning once, for 8 minutes for medium.
- Place a romaine leaf and a patty on each roll bottom and top with the garnishes. Slather the sauce on the roll tops and set in place.
Nutrition Facts : Calories 878.9, Fat 60.1, SaturatedFat 26.4, Cholesterol 182.2, Sodium 675.5, Carbohydrate 35.7, Fiber 3.1, Sugar 3.1, Protein 46.9
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- While the grill heats up, make the burgers. Add the lamb, onion, garlic, parsley, mint, oregano, and salt and pepper in a large bowl. Mix well to combine, but try not to overmix too much.*
- Then form the meat into 4 equal-sized patties. Use your hands to form into a burger shape, with about an inch of thickness, and making a small thumb-sized indent in the middle. This will help them cook evenly and not puff up.
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- Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached. Place burgers on a tray and cover with foil while you warm pita rounds on the grill. Assemble the burgers and pass toppings and tzatziki sauce alongside.
- Note: There are two types of pita bread: pita pockets and pocketless pitas. You can use either for this recipe. For pita pockets, be sure they are at least 6 inches wide. Trim off the top ¼ of each round and stuff the burgers and toppings inside. For pocketless pitas, serve burgers open-faced or, if pitas are large enough, wrap them around burgers.
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