CHAMPION LAMB BURGERS
"This recipe is a wonderful alternative to beef burgers. The rosemary onions make it especially delicious. It's so good, I serve it all year long."-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onions in oil until tender. Add the vinegar, rosemary, sugar, mustard, salt and pepper; cook 5 minutes longer. Keep warm., Crumble lamb into a large bowl; sprinkle with garlic, salt and pepper and mix well. Shape into six patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear., Brush pita pockets with oil; lightly grill on both sides. Serve burgers in pita pockets with lettuce and onions.
Nutrition Facts : Calories 445 calories, Fat 26g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 748mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
GRILLED LAMB BURGERS
If you have never prepared lamb burgers, I highly recommend you try this recipe. Serve on hamburger buns with lots of mango chutney and cream cheese. Also good with lettuce, tomato and red onion.
Provided by Jo
Categories Main Dish Recipes Burger Recipes Lamb
Time 35m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 25.4 g, Cholesterol 113.1 mg, Fat 18.5 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 7.2 g, Sodium 369.8 mg, Sugar 3.2 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
JUICY LAMB BURGERS
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
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.
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:
- 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.
CHAMPION LAMB BURGERS FOR TWO
"This recipe is a wonderful alternative to beef burgers and makes a great meal for two. The rosemary onions make it especially delicious. It's so good, I serve it all year long."-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onions in oil until tender. Add the vinegar, rosemary, sugar, mustard, salt and pepper; cook 5 minutes longer. Keep warm., Crumble lamb into a large bowl; sprinkle with garlic, salt and pepper and mix well. Shape into two patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear., Brush pita pockets with oil; lightly grill on both sides. Serve burgers in pita pockets with lettuce and onions.
Nutrition Facts :
TASTY GROUND LAMB BURGERS
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
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
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