MEDITERRANEAN LAMB BURGERS
These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).
Provided by HerbanSpoons
Categories Main Dish Recipes Burger Recipes Lamb
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
- Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
- Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.
Nutrition Facts : Calories 808 calories, Carbohydrate 42.4 g, Cholesterol 187.3 mg, Fat 47.8 g, Fiber 2.7 g, Protein 50 g, SaturatedFat 23.7 g, Sodium 2031.1 mg, Sugar 9.9 g
LAMB BURGERS
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
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
TURKISH-STYLE LAMB BURGERS WITH WALNUT SAUCE
Turkish-Style Lamb Burgers with Walnut Sauce
Categories Lamb Nut Broil Quick & Easy Dinner Lunch Walnut Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 24
Steps:
- Soak bulgur for burgers:
- Pour boiling-hot water over bulgur with 1/2 teaspoon salt in a small bowl and soak 15 minutes, then drain in a sieve.
- Make sauce while bulgur soaks:
- Mince garlic and mash to a paste with salt (1/8 teaspoon) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl.
- Prepare burgers:
- Preheat broiler.
- Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and remaining 1/4 teaspoon salt until just combined. Form lamb mixture into 4 patties (4 inches in diameter).
- Broil pitas and burgers:
- Arrange pitas on a baking sheet. Brush with oil, then lightly dust with paprika and season with pepper. Broil on lowest rack until toasted, 1 to 3 minutes (watch to prevent burning). Keep pitas warm, loosely covered with foil, while broiling burgers.
- Oil rack of a broiler pan and heat 4 inches from heat until hot, 3 to 5 minutes.
- Broil burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.
LAMB BURGERS WITH TZATZIKI
Homemade burgers are always a winner - try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
- To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
- Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Protein 28 grams protein, Sodium 0.3 milligram of sodium
TURKISH LAMB BURGERS
I adapted this from a Bon Appetit magazine. I love ground lamb and have tried countless recipes to find the best lamb burger. The original recipe came close, then I added a few elements that I liked from various other recipes and came up with this.
Provided by Londonsbk
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, pine nuts, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
- Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
- Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
- Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.
Nutrition Facts : Calories 612.9, Fat 49.8, SaturatedFat 19.2, Cholesterol 132.1, Sodium 862.9, Carbohydrate 8.6, Fiber 1.8, Sugar 5.1, Protein 32.8
TURKISH LAMB BURGERS
Categories Lamb Picnic Quick & Easy Yogurt Ground Lamb Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
- Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
- Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
- Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.
LAMB BURGERS
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.
TURKISH BURGER
Take your all-beef burger to Turkey with the addition of coriander, cumin, mint and feta.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large cast-iron skillet over medium-high heat for 20 minutes.
- Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
- Combine the paprika, coriander, cumin, garlic, mint, brown sugar and cinnamon in a small bowl. Sprinkle the spice mixture over the beef; add the crumbled feta and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
- Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
- Assemble the burgers using your favorite buns, toppings and condiments.
GREEK LAMB TURKEY BURGERS
from Cooking Light. Super tasty and healthy burgers! I thought they were a little small (so if you're making them for really hungry people, count on this recipe maybe giving you 4 servings). Other than that, the flavor and texture was amazing. I served it on Melhada rolls with some spinach and tzatziki sauce. Cooking Light suggests serving it in a pita.
Provided by mikey ev
Categories Turkey Breasts
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Combine all ingredients being careful not to overmix. (I found it helpful to use a rubber spatula to "cut" and fold the meat to combine).
- Divide mixture into equal portions, shaping each into a 1/2-inch patty.
- Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165*.
- Remove from grill; let stand 5 minutes before serving.
Nutrition Facts : Calories 228.2, Fat 13.8, SaturatedFat 5.9, Cholesterol 76.8, Sodium 255.7, Carbohydrate 1.1, Fiber 0.4, Sugar 0.1, Protein 23.6
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- Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
- Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
- Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
- Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.
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