LAMB BURGER MIDDLE EASTERN STYLE
I love lamb burgers and I found this one in a Canadian Living magazine. I have tweaked the recipe. Original recipe suggested grilled eggplant to top the burger or you may enjoy grilled zucchini - I am not fond of either I like my tomato on top and mushrooms on the side with any burger. You may substitute Hummus for the yogurt topping. You can make these patties ahead store in the fridge tightly covered or wrap well and freeze them for up to a month.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Beat the egg, add ketchup, beat more to completely blend.
- Stir in the onion, crumbs, dill, parsley, garlic, pine nuts, salt pepper, paprika & cayenne.
- Add the lamb and mix well (use your hands for easy mixing).
- Form 3 or 4 patties.
- Either BBQ or pan fry. Internal temperature should read 160°F.
- If pan frying brown one side of the patties over high heat, flip, cover with a lid, lower heat to medium and cook the other side,.
- If you are serving mushrooms add them to the pan when you flip the burger and cover the pan - they will be beautifully browned.
- Top the burger with yogurt and any condiments you like--tomatoes, pickles, pickled peppers, eggplant, hummus--your choice.
Nutrition Facts : Calories 675.7, Fat 41.1, SaturatedFat 17.5, Cholesterol 178.2, Sodium 471.9, Carbohydrate 39.5, Fiber 3, Sugar 8.8, Protein 35.7
GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
- For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
- Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
- For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
- To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!
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.
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- Heat one teaspoon olive oil in a large non-stick skillet. Sauté onion and garlic on medium-low heat for about 5 minutes or until soft. Remove from the heat and cool slightly.
- While patties are cooking, prepare tzatziki. In a medium bowl, combine yogurt, cucumber cubes, mint, lemon and salt. Stir well and set aside.
- Spread one to two tablespoons hummus at the center of a lettuce leaf. Sprinkle with za'atar if using. Add a patty and top with two tablespoons tzatziki. Place a lettuce leaf on bread roll if using. Serve immediately.
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