Feta And Mint Lamb Burgers Pan Fry Or Bbq Recipes

Steps:

• Mix the mint, oregano,chili salt & pepper into the ground hamburger.
• Form into 4 patties.
• BBQ instructions:.
• Lightly grease your grill,.
• Cook over medium heat for 4 minutes, flip very carefully and finsh cooking the other side apprx 5 minutes.
• During the last 5 minutes cooking brown the feta in a lightly buttered fry pan over medium heat - cook the mushrooms in the same pan.
• Pan Fried Instructions:.
• With the heat on hi gh brown one side of the burgers, carefujlly flip, turn the heat to low medium, add mushrooms to the pan and cover. cook apprx 8 minutes.
• Flip the burgers once more and add the feta cheese to the pan, cover.
• Cook for just a minute or two until the feta starts to melt and is slightly brown.
• Build you burgers by putting the burger on the bun with the feta cheese, add the other condiments & serve.

Steps:

• In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
• Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
• What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast.

Steps:

• Put the lamb, crushed garlic, mint, chopped olives, tomato puree, salt and freshly ground pepper in a mixing bowl and mix well. Divide into four portions.
• In a separate bowl, mix the feta cheese with the thyme. It doesn't matter if it crumbles, just gently squeeze together.
• Take a quarter of the mixture into your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it.
• Make sure the cheese is secure within the meat. Repeat with the other three burgers and chill in the fridge for 10 minutes.
• In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives together in a bowl. Season with salt and freshly ground pepper.
• Whisk the olive oil, cider vinegar and honey together and pour over the salad.
• Heat a griddle pan until hot. Rub each slice of bread with the garlic clove and sprinkle with olive oil.
• Cook the bread on the griddle pan until brown on each sides. Keep warm.
• Now cook the burgers on a griddle pan. Turn once after five minutes, then cook for another 5 minutes on the other side.
• Spread the mayonnaise on the toasted bread. Top each slice with a freshly griddled lamb burger and a small handful of salad and serve at once.

Steps:

• First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
• Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
• Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

Steps:

• Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties. Heat olive oil in heavy large skillet over medium-high heat. Add patties to skillet; cook until bottoms are well browned, about 3 minutes. Turn patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare.
• Place roll bottoms on plates. Top each with onion, burger, lettuce, another onion, and hummus. Press on roll tops.

Steps:

• Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
• Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
• Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.