Lamb And Mint Patties Burgers Recipes

Steps:

• Heat the olive oil over low heat.
• Add the onion and cook for 5 minutes until soft.
• Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
• Remove from the heat and allow to cool.
• Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
• Roll large balls of the mixtureand flatten to make burger/patties.
• Sit the patties on a plate and chill in the fridge until firm, if time permits.
• Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
• Serve hot on a roll or with veges or salad on the side.

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.

Steps:

• Seed and chop cucumber. In a small bowl stir together cucumber, yogurt, 2 tablespoons mint, and salt and pepper to taste. In a large bowl blend together lamb, cumin, remaining 2 tablespoons mint, and salt and pepper to taste. Form mixture into four 1-inch-thick patties. When forming patties, handle meat as little as possible for a juicier burger.
• Prepare grill.
• Grill burgers on an oiled rack set 5 to 6 inches over glowing coals about 4 1/2 minutes on each side for well-done. (Alternatively, burgers may be cooked in a hot well-seasoned cast-iron skillet or ridged grill pan.)
• Toast pita loaves and split horizontally. Transfer burgers to pitas and top with cucumber mixture, eggplant, and romaine.

Steps:

• For the relish: Cook the peppers and onions in some olive oil in a skillet over medium heat until soft. Add the vinegar, sugar, dry mustard, cayenne pepper and garlic. Lower the heat and cook until all the ingredients are cooked down and thick enough to top the burgers, about 15 minutes.
• For the burgers: Mix the beef, lamb, bell peppers, mint, onions, allspice, cloves, coriander, cumin, black pepper and cayenne pepper. Form into 4 patties.
• Cook the burgers to your liking in a skillet or on a grill. Serve with the red pepper relish.

Steps:

• Preheat the grill to medium.
• Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare.
• Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber Chile Salad. if desired. Serve.
• Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste.
• Yield: 6 servings

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.

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.

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:

• Preheat broiler. Combine lamb with green onion, mint and garlic in small bowl. Season with salt and pepper; mix well. Form lamb mixture into two 1-inch-thick patties. Season patties with salt and pepper. Broil patties until brown, about 4 minutes. Turn patties and broil second sides until brown on top but still pink in center, about 4 minutes. Spread 1 1/2 teaspoons chutney over each. Continue broiling until chutney bubbles slightly, about 1 minute longer. Transfer patties to plates.

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.

Steps:

• Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.
• Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.
• Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices. Serve immediately.

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.

Steps:

• For raita:
• Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
• For burgers and vegetables:
• Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
• Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
• Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
• Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
• * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.

Steps:

• Place first 7 ingredients for burgers in a bowl and mix well.
• Form into 4 burger patties and either grill or pan fry to medium well.
• Place the seasonings for mayo in a food processor and turn on low, adding oil in a slow stream.
• When all oil has been added, add lemon juice.
• Stir in shallots, watercress, parsley and pine nuts. Mix until all is chopped and blended well.
• Store in fridge until ready to use.
• When burgers are done, place on bun and top with green mayonnaise. Sliced apricots and cucumbers are delicious on these as well.

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.

Steps:

• Mix the ingredients together in a large bowl.
• Form into 8 patties about 8cm (3inches) in diameter.
• Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.

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:

• 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.