The Freaky Greek Lamb Burger Recipes

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GREEK LAMB BURGERS



Greek Lamb Burgers image

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

2 lb ground lamb Or a combination of lamb and beef (see cook's tip #1)
1 small red onion, grated
2 garlic cloves, minced
1 cup chopped fresh parsley
10 mint leaves, chopped
2 ½ tsp dry oregano
2 tsp ground cumin
½ tsp paprika
½ tsp cayenne pepper, optional
Kosher salt and black pepper
Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
Warm Greek pita bread or buns
Homemade Tztaziki sauce
Sliced tomatoes
Sliced Green bell pepper
Sliced cucumbers
Sliced red onions
Pitted Kalamata olives, sliced
Crumbled feta

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



Greek Lamb Burgers image

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

1 1/2 pound ground lamb
1/4 cup fresh mint (chopped)
1/4 cup fresh dill (chopped)
1/2 cup Kalamata olives (chopped)
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground corriander
1/2 teaspoon salt
1/2 teaspoon pepper
4 burger buns
1 cup baby arugula
1/2 cup tzatziki sauce
1/4 cup feta cheese (crumbled)
2 medium tomatoes (sliced)
1/2 English cucumber (sliced)
1 small red onion (sliced)

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



Lamb Burgers with Greek Yogurt Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 20 servings

Number Of Ingredients 23

1/2 cup peeled and diced fresh ginger
6 cloves garlic, peeled
6 kaffir lime leaves
4 shallots, peeled
3 stalks lemongrass, white part pounded
5 pounds ground lamb
4 tablespoons curry powder
2 tablespoons Chinese white pepper
2 tablespoons dark soy sauce
1 tablespoon Worcestershire sauce
1 bunch fresh cilantro, minced
1 bunch fresh mint, minced
1 bunch fresh Italian parsley, minced
24 ounces Greek yogurt
1/2 cup fresh squeezed lime juice
4 tablespoons curry powder
2 tablespoons Chinese white pepper
2 teaspoons kosher salt
1 bunch fresh cilantro, minced
1 bunch fresh mint, minced
1 bunch fresh Italian parsley, minced
20 brioche buns, for serving
3 cups pea sprouts, for serving

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)



The Freaky Greek (Lamb Burger) image

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

2 jarred roasted red peppers
1/3 cucumber, peeled and chopped
1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
1 garlic clove
1/2 lemon, juice of
2 lbs ground lamb
1 tablespoon finely chopped onion (about a palmful)
1 tablespoon chili powder (about a palmful)
1 teaspoon dried oregano (about 1/3 palmful)
1 teaspoon paprika (about 1/3 palmful)
1 teaspoon garlic powder (about 1/3 palmful)
2 pinches ground cinnamon
salt and pepper
extra virgin olive oil, for drizzling (EVOO)
4 romaine lettuce leaves
4 crusty rolls, split
thinly sliced bell pepper, red onions, tomatoes and hot fresh chiles, for garnish

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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