Feta Stuffed Fig Glazed Lamb Burgers With Red Onion Jam Recipe 445

Steps:

• Onion Jam: Sauté onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm. Season the meat, add fresh parsley, oregano and lightly mix Gently shape into four patties. Add the feta cheese and top with a patty. Seal so that the cheese will not run out, while grilling. Coat cold cooking grate of grill with vegetable cooking spray, and place on grill. Preheat grill to 350°F to 400°F (medium-high) heat. Cook the burgers about 6 minutes, covered. Flip the burgers over and cook for 6 more minutes. Top each burger with some fig jam and spread evenly. Allow to cook 2 to 4 more minutes or until about 145°F. Rest for a few minutes. Place the burger on the bottom bun, layered with spinach leaves. Top with the red onion jam and top bun. Enjoy!

Steps:

• For the onions: In a saute pan over medium heat, add the butter and olive oil. When the butter starts to foam, add the onions, salt and sugar. Cook until the onions break down and are caramel in color, 25 to 30 minutes.
• While the onions cook, start the "Mayoli": In a bowl, whisk together the mayonnaise, olive oil, dried basil and granulated garlic. Refrigerate 30 minutes.
• For the burgers: Combine the lamb loin, granulated garlic, salt and pepper in a food processor and chop until completely ground. Divide the meat into 6 balls and then form into patties. In a saute pan over medium-high heat, add 2 tablespoons of the olive oil and cook 3 of the burgers, about 3 minutes per side. Remove and keep warm on a plate under foil. Add the remaining 2 tablespoons olive oil and cook the remaining 3 burgers, about 3 minutes per side.
• Butter the pita or rolls and toast in a skillet until golden brown, about 2 minutes. To serve, spread 1 pita with "Mayoli", top with a lamb burger, some onions and 1/2 ounce of the feta. Close the burger with another pita. Continue until all 6 burgers are built.

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:

• Beat first 5 ingredients in large bowl with mixer until blended. Stir in cucumbers. Refrigerate until ready to serve.
• Mix meat, onions and pepper just until blended; shape into 8 (1/4-inch-thick) patties. Spoon 1 Tbsp. feta cheese onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal. Refrigerate until ready to use.
• Heat grill to medium heat. Grill patties 4 to 5 min. on each side or until done (160°F). Spread half the cream cheese mixture onto bottom half of rolls; fill rolls with burgers, tomatoes and remaining cream cheese mixture.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
• Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
• Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
• Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

Steps:

• Make the onions:
• In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
• Make the burgers:
• In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
• Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
• In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
• Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.