CHEESE-STUFFED LAMB BURGERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
- For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
- For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
- Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
- Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.
CALIFORNIA DREAMIN' LAMB BURGERS
Here's a tempting alternative to beef burgers and just in time for your summer cookouts! Originally from a food section of a local paper.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare coals for grilling or heat gas grill.
- Lightly combine the lamb, onion, parsley, lemon zest, salt and pepper; form into four patties about 3 1/2 inches in diameter and 1 inch thick.
- In a separate bowl, mash the avocado with the lemon juice and yogurt.
- Season with salt and pepper and reserve.
- Grill the burgers 3 inches from the heat for about 4 to 5 minutes per side for medium-rare meat.
- Serve immediately on toasted rolls topped with the reserved avocado mixture, a tomato slice, and alfalfa sprouts.
Nutrition Facts : Calories 501.3, Fat 35.1, SaturatedFat 12.8, Cholesterol 83.2, Sodium 251, Carbohydrate 24.5, Fiber 6.1, Sugar 4.6, Protein 23.7
LAMB BURGERS WITH CHARRED TOMATOES AND FETA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Add the cumin, coriander, oregano, paprika, red pepper flakes, cinnamon and 1 1/2 teaspoons salt to a small bowl and stir to combine. Add the ground lamb to a large bowl and break up slightly with a fork. Add the spice mixture to the lamb and using clean hands, mix the meat so the spice mixture is evenly dispersed. Form the meat into 4 equal size patties to fit the size of the buns.
- Brush the grates of an outdoor grill with oil and preheat to medium-high. On one side of the grill add the burgers and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Remove the burgers to a plate. Once you remove the burgers, place the buns, cut side- down on the grill to lightly toast, about 2 minutes.
- To assemble burgers: Lay buns on a clean work surface, cut side-up. Spread the Tzatziki Sauce evenly on the top and bottom halves of the buns. Place a patty on each of the bottom buns and top with Charred Tomatoes and Feta. Place the top buns on and serve.
- Grate the cucumber on the large holes of a box grater. Using clean hands, squeeze as much liquid as possible out of the cucumber. Add it to a small bowl and stir in the sour cream, dill, lemon juice and 1/4 teaspoon salt. Refrigerate in an airtight container for up to 3 days.
- Add the tomatoes to a large bowl and place the onions on top. Add the olive oil and 1/4 teaspoon salt and, using clean hands, rub the onions so they are coated in olive oil, but try to keep them intact in their rings. Lay the onions on a plate or rimmed baking sheet. The residual salt and oil will have dripped down to the tomatoes, so give them a slight toss to coat them. Skewer the tomatoes on a metal or wood skewer. This will help them not fall through the grates of the grill. (If using a wood skewer then be sure to soak in water for 30 minutes before using.)
- Brush the grates of an outdoor grill with oil and preheat to medium-high. Add the onions and tomatoes and grill until the onions are charred in places and the tomatoes are slightly bursting, about 2 minutes per side. Remove the onions and tomatoes and add to a medium bowl. Using kitchen shears, roughly cut up the onions and tomatoes. Add the crumbled feta and toss to combine. Refrigerate in an airtight container for up to 3 days.
LAMB BURGERS
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
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.
MEDITERRANEAN LAMB BURGERS
For a different take on the basic burger, give these juicy Lamb Burgers a try. A great meal served with corn-on-the-cob and a tossed green salad...yum!
Provided by CaliforniaJan
Categories Lamb/Sheep
Time 25m
Yield 8 burgers, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut each pita bread in half, crosswise, to form a pocket. Wrap pitas in foil and warm in a 300 degree oven while preparing burgers.
- Make sauce by combining yogurt, cucumber, and lemon juice to serve as a sauce.
- Thoroughly combine remaining ingredients by gently kneading with your fingers. Shape into 8 1/2-inch thick, oval patties to accommodate the pita halves. Barbecue or broil, leaving them a little pink in the middle keeps the burgers from tasting dry.
- Let your diners fill each pita half with a burger and choices of sliced pickles, tomatoes, and red onion,then a dollop of sauce.
LUSCIOUS CALIFORNIA BURGER
Full flavor and satisfying. Each ingredient alone is delicious but together the tastes are fabulous. You won't soon forget it. The name says it all. This recipe comes to you from the Lucious Luggage Ladies, Zaar World Tour 3.
Provided by -Sheri-
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon as desired.
- Separate burger into 4 patties. Grill sirloin burger until done.
- When just about done place a slice of american cheese on each burger.
- Meanwhile, roast on the bbq slices of red pepper.
- Rinse all vegetables and slice into rounds. Choose your condiments.
- Build your burger!
- Salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 527.7, Fat 42.7, SaturatedFat 16.9, Cholesterol 120.4, Sodium 644.1, Carbohydrate 2.9, Fiber 0.2, Sugar 0.5, Protein 31.3
LAMB BURGERS
You will love this juicy lamb burger this is great for a week end dinner and you don't even need a grill
Provided by latin creative cook
Categories Lunch/Snacks
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Mix the lamb,1/2 tbsp of cumin, parsley (chopped), onions (chopped), green.
- peppers (chopped), 1 tbsp of salt, 1/2 black pepper, 1 egg, garlic in paste/powder. Mix well and then add the flour in the meat and mix well.
- Turn on the heat add a small about of oil.
- Make the patties (make 3 only or depending how much lbs you are making).
- Leave on each side for about 5 to 7 minutes on a medium heat. Turn once as it is brown to your preference,. Last turn put the cheese on the patties.
- Mix the mayo and ketchup together ands spread the sauce on both sides of bread.
- Add the patty then tomatoes.
- Now enjoy with some french fries.
Nutrition Facts : Calories 917.7, Fat 72.8, SaturatedFat 31.4, Cholesterol 291.2, Sodium 2531.3, Carbohydrate 8.4, Fiber 0.9, Sugar 1.2, Protein 53.6
CALIFORNIA ROLL BURGERS WITH WASABI MAYONNAISE
Not your normal burger by any stretch of the imagination, but for a sushi lover these are great. Wonderful served with an asian inspired coleslaw. You can also use real crabmeat when you are feeling extravagant.
Provided by Rhionon
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, beat eggs, stir in 1/3 cup of the bread crumbs, onions salt, pepper, mix in the imitation crabmeat.
- Shape into 4 1/2 nch thick patties, sprinkle remaining bread crumbs in a shallow dish, dip patties into crumbs, turning and patting to coat.
- In a non stick skillet, heat oil over medium heat; fry patties turning once, until golden brown, about 10 minutes.
- Mix to gether the mayonnaise ingredients, spread about 1/4 on each of the rolls, layer cucumber, patties then avocado on the bottom half of roll, sandwich with top.
Nutrition Facts : Calories 619.9, Fat 26.5, SaturatedFat 4.4, Cholesterol 145, Sodium 975.1, Carbohydrate 64.6, Fiber 6.3, Sugar 4.5, Protein 31
CUMIN-SPICED LAMB BURGERS
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Start a charcoal or gas grill, or heat a broiler. The fire should not be too hot, and the rack should be about 4 inches from the heat source.
- Combine all ingredients except lemon in a food processor, and pulse on and off until meat is ground. Shape into burgers, and grill about 8 minutes total for rare meat, turning once. Squeeze lemon juice over burgers and serve on toasted buns.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 53 grams, Carbohydrate 3 grams, Fat 117 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 60 grams, Sodium 466 milligrams, Sugar 1 gram
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