LAMB & FETA BURGERS
If you're planning an Olympics screening party this summer, serve up these delicious Greek Lamb & Feta Burgers served with Oregano Wedges for your guests using McCain Wedges - they're perfect for sharing! Visit www.summerofsharing.co.uk for more great recipes ideas and the chance to win a free party pack and the ultimate party to share with family and friends.
Provided by mccain
Time 1h5m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place all the burger ingredients in a large bowl and mix well
- Shape the mixture into 4 burgers and if you have time, chill for 20 - 30 minutes
- Either cook the burgers under a preheated grill or on a hot barbecue for 6-8 minutes on each side until cooked through
- Place the wedges on a baking sheet, sprinkle with the dried oregano and cook as per pack instructions
- Serve the burgers on lightly toasted bread rolls and top with the cucumber, red onion and olives alongside a mound of oregano wedges
GRILLED LAMB BURGERS WITH GRILLED FETA PASTA SALAD
Change up your next picnic with these flavorful lamb burgers. Prep the meat and cook the pasta ahead, so everything comes together quickly once you get to the grill at your picnic site. If you'd like to make this on a full-size grill at home, you can cook everything at once and remove the ingredients as they finish cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the burgers: combine the lamb, garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Mix well with your hands and form into two 4-inch patties. Season the patties lightly with salt and pepper. Wrap each patty individually in plastic wrap and pack in a cooler or store in the refrigerator.
- For the pasta salad: Bring salted water to boil in a large pot. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water until cooled. Pat dry and pack in a container with a lid, making sure it is large enough to also fit the vegetables in the salad. Add to the cooler or store in the refrigerator.
- Preheat a small grill to medium-high heat and brush with olive oil. Brush the feta, scallions, eggplant, bell pepper and zucchini with olive oil and season with salt and pepper. Add the feta and vegetables to the grill. Cook the feta until charred and slightly softened, turning once, about 2 minutes. Transfer to a cutting board. Grill the vegetables, turning once, until charred and cooked through, 2 minutes for the scallions and 8 to 10 minutes for the eggplant, zucchini and bell pepper. Transfer to the cutting board. Coarsely chop the feta and vegetables and add to the container with the pasta. Drizzle with the Greek dressing and tear the basil leaves over top. Toss and let sit to develop the flavors while you grill the burgers.
- Brush the grill with oil again and add the burgers and onions. Grill until the underside of the burgers is well charred, about 4 minutes. Flip and cook until the second side is charred, 4 to 5 minutes for medium doneness. (For well-done burgers, cook about 6 minutes per side.) Cook the onions until charred and floppy, about 3 minutes per side. Toast the cut sides of the buns on the grill during the final minute.
- To serve, spread the tzatziki on the top and bottom of the buns. Add some onions and a lettuce leaf each. Top with the burgers and bun tops. Toss the pasta salad once more and serve.
GRILLED LAMB AND FETA BURGERS
Provided by Claire Robinson
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
LAMB BURGERS WITH FETA TZATZIKI SPREAD
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 oregano, dill, mint, 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 pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
- Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.
GRILLED LAMB BURGERS
This recipe always surprises us with how easy it is to make and how flavorful it is! Play around with the spices and make it as spicy as you like.
Provided by luckycloud29
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill to medium temperature (in the winter, we use the George Foreman grill with great results) In a large bowl, mix the lamb, cilantro, oregano, mint, and garlic.
- Add rice wine, white wine vinegar, and honey to lamb mixture.
- In a small bowl, mix the cumin, red pepper flakes, salt, and black pepper.
- Throw spices into lamb mixture and mix well.
- Shape into 4 patties.
- Grill about 5 minutes on each side.
- Serve burgers inside pita rounds or rolls.
- Garnish as you like with sliced tomatoes, onions, and lettuce.
Nutrition Facts : Calories 498.9, Fat 27.5, SaturatedFat 11.7, Cholesterol 82.8, Sodium 681.2, Carbohydrate 36.5, Fiber 1.9, Sugar 2.3, Protein 24.6
MEDITERRANEAN BURGERS WITH FETA CHEESE
Make and share this Mediterranean Burgers With Feta Cheese recipe from Food.com.
Provided by Redsie
Categories Cheese
Time 22m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the burgers, combine the ground beef, egg, dried basil and oregano, breadcrumbs, ketchup, garlic, onion and feta in a large bowl and shape into 4 burger patties.
- Grill or sauté in a pan lightly coated with cooking spray. Cook on 1 side for 7 minutes, then turn over and cook 3 to 5 minutes or just until beef is done.
- Combine all the sauce ingredients in a food processor and purée until smooth.
- Serve the burgers with the sauce.
Nutrition Facts : Calories 305.2, Fat 14.6, SaturatedFat 7.8, Cholesterol 144.7, Sodium 520.8, Carbohydrate 10.6, Fiber 0.6, Sugar 5.5, Protein 31.6
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
GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE
These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes European Greek
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 25.2 g, Cholesterol 139.2 mg, Fat 46.8 g, Fiber 1.8 g, Protein 31.2 g, SaturatedFat 23 g, Sodium 760.5 mg, Sugar 3.6 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.
GRILLED LAMB BURGERS WITH YOGURT-FETA SAUCE
Parsley can be so much more than a garnish! Here, it adds fresh flavor to each component of these Greek-inspired lamb burgers: the patties, the yogurt-feta sauce, and the chopped tomato salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. Pluck parsley leaves and tender upper stems, discarding tough lower stems. Chop half of parsley (you should have about 1/2 cup packed). Gently fold half of chopped parsley into lamb just until evenly combined (do not overmix, or patties will be tough). Form into 4 patties slightly wider than buns, each about 1/2 inch thick. Season generously with salt and pepper; brush with oil.
- Stir together cheese, yogurt, and remaining 1/4 cup chopped parsley; season with salt and pepper. In another bowl, stir together tomato, whole parsley leaves and tender stems, and oil; season with salt.
- Brush grates with oil and grill patties, flipping once, until charred in places and cooked to desired doneness, 5 to 7 minutes for medium-rare; 9 to 11 minutes for medium. Transfer to a plate and let stand a few minutes. Meanwhile, grill split sides of buns just until charred in places, about 30 seconds.
- Divide patties, yogurt-feta sauce, and tomato salad evenly among buns. Serve immediately, with fries.
SPINACH FETA LAMB BURGERS
The original recipe for these delicious burgers came from Cooking Light Magazine. I adapted it to what I had on hand and loved the result.
Provided by flower7
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together spinach, lemon juice, pepper, salt, basil and egg.
- Add lamb and feta and mix together (your hands work best for this).
- Divide mixture into four portions and shape into patties.
- Grill or broil burgers for about 5 minutes on each side, or to desired doneness.
- Meanwhile, combine yogurt or sour cream, garlic and dill.
- When burgers are done, spread yogurt mixture on buns, add burgers and tomato slices (if using) and enjoy!
FETA BURGERS WITH GRILLED RED ONIONS
From Bon Appetit, July, 2007. These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking. Here for safe keeping and sharing.
Provided by Oolala
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Break up beef in large bowl.
- Sprinkle feta, oregano, salt, and pepper over (meat); toss.
- Divide into 8 portions; form each into 4 1/2-inch burgers, pressing in center to form slight indentation. *DO AHEAD Can be made 1 day ahead. Cover; chill.
- Puree garlic in processor; With machine running, gradually add 1/2 cup oil; process 30 seconds. *DO AHEAD Can be made 1 day ahead. Cover; chill.
- Spray grill rack with nonstick spray.
- Prepare barbecue (medium-high heat).
- Brush onion with 1 tablespoon oil; sprinkle with salt and pepper.
- Place burgers and onions on grill. Cover; cook 5 minutes.
- Turn onions and burgers; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.
- Transfer to plate. Brush cut sides of buns with garlic oil and place buns, cut side down, on grill; toast about 1 minute.
- Turn buns; cook until heated, about 1 minute.
- Place burgers on bun bottoms and top each with onion, tomato, and bun top.
Nutrition Facts : Calories 620, Fat 37.1, SaturatedFat 12.2, Cholesterol 127.2, Sodium 967.7, Carbohydrate 28.2, Fiber 2.1, Sugar 5.9, Protein 41.7
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