LAMB BURGERS WITH MINTED TZATZIKI
Make and share this Lamb Burgers with Minted Tzatziki recipe from Food.com.
Provided by Diana Adcock
Categories Lamb/Sheep
Time 24m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the mint tzatziki blend the yogurt with the oil and lemon juice.
- Add the cucumber, onion, garlic, mint, and pepper.
- Taste and add salt.
- Cover and refrigerate while preparing the lamb burgers.
- Preheat grill to medium high.
- In a large bowl, combine lamb and remaining ingredients.
- Form into 12 small patties around 3/4 of an inch thick.
- Place on hot grill and cook 5 minutes on the first side, four on the other.
- You want the outside nicely browned with a bit of pink remaining in the middle.
- Serve three each in a pita half with the shredded lettuce, tomato, cucumber and onion.
- Offer the Minted Tzatziki at the table.
Nutrition Facts : Calories 798, Fat 49.5, SaturatedFat 21, Cholesterol 186.8, Sodium 796.1, Carbohydrate 45.8, Fiber 3.4, Sugar 8.4, Protein 40.9
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.
TZATZIKI LAMB BURGER RECIPE
Enjoy a Greek take on a lamb burger recipe! This Tzatziki Lamb Burger Recipe features a delicious tzatziki sauce made with fresh mint, crumbled feta cheese and chopped cucumbers.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix first 3 ingredients just until blended; shape into 8 (1/2-inch-thick) patties.
- Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F).
- Meanwhile, combine sour cream, cucumbers, cheese, onions, mint, lemon zest and lemon juice.
- Place burgers on bottom halves of buns; top with watercress and sour cream mixture. Cover with tops of buns.
Nutrition Facts : Calories 630, Fat 38 g, SaturatedFat 17 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
MEDITERRANEAN LAMB BURGERS
These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).
Provided by HerbanSpoons
Categories Main Dish Recipes Burger Recipes Lamb
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
- Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
- Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.
Nutrition Facts : Calories 808 calories, Carbohydrate 42.4 g, Cholesterol 187.3 mg, Fat 47.8 g, Fiber 2.7 g, Protein 50 g, SaturatedFat 23.7 g, Sodium 2031.1 mg, Sugar 9.9 g
LAMB BURGERS WITH TZATZIKI SAUCE AND PARSLEY SALAD
Ground lamb patties are spiced with Madras curry powder and seared on the grill for a tender, flavorful burger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Preheat the outdoor grill or indoor grill pan.
- In a bowl combine lamb, 1 teaspoon salt, pepper, and curry powder. Form into 8 3-inch by 2-inch oblong patties. Set aside to come to room temperature.
- Meanwhile, make the tzatziki sauce and parsley salad.
- For the tzatziki sauce: In a medium bowl combine yogurt, cucumber, mint, remaining 1/2 teaspoon salt, and lemon zest and juice. Set aside.
- For the parsley salad: In a medium bowl combine tomato, parsley, red onion, and olive oil. Set aside.
- When the burgers have come to room temperature and the grill is hot, grill the burgers to desired doneness, about 2 to 3 minutes per side for medium-rare. Stuff burgers, tzatziki sauce, and parsley salad into pitas and serve immediately.
SPICED LAMB BURGER WITH TZATZIKI
This recipe is another very easy and super quick meal to make that tastes great and is budget friendly.It is on the table in about 30 Min's. I served these on bagels last night but serve with what ever bread you fancy I usually serve mine on Turkish bread but I couldn't get any yesterday. I list 250g of tzatziki as this is the weight of the store bought brand that I buy. Sometimes I do have leftovers, but it does keep in the fridge and you can use the leftovers to dip vegetables in for a nice healthy light lunch the next day. Note: Sumac: A purple-red astringent spice ground from berries growing in the Mediterranean; adds a tart, lemony flavour to food.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine lamb, onion, egg, breadcrumbs and 1 tablespoon of sumac in a bowl; shape into 4 patties.
- Cook patties in an oiled fry pan or grill or BBQ until browned on both sides and cooked through.
- Toast bread in toaster or under grill.
- Combine remaining sumac and tzatziki in a small bowl.
- Combine watercress with lemon juice in another bowl.
- Spread tzatziki over bottom layer of bread, arrange 4 beetroot slices, place lamb burger on beetroot and top burger with cress.
Nutrition Facts : Calories 602.2, Fat 33.7, SaturatedFat 13.6, Cholesterol 144.1, Sodium 508.9, Carbohydrate 42.4, Fiber 2.3, Sugar 2.9, Protein 30.4
LAMB BURGERS WITH TZATZIKI
Homemade burgers are always a winner - try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
- To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
- Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Protein 28 grams protein, Sodium 0.3 milligram of sodium
LAMB BURGERS WITH TZATZIKI AND GRILLED ONION
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Combine the lamb, coriander and 3 tablespoons of the mint in a large bowl. Form the mixture into 4 patties. Season with salt and pepper. Place the patties on the hot (direct heat) side of the grill, directly over the coals. Grill until nicely browned, 3 to 5 minutes per side. Move the patties to the cool (indirect heat) side of the grill.
- Drizzle the onion slices with oil and season with salt and pepper. Place on the hot (direct heat) side of the grill and cook until softened and charred, 3 to 4 minutes, moving the slice over to the cool (indirect heat) side to finish cooking if needed.
- For the tzatziki, combine the yogurt, cucumber, dill, lemon zest and garlic and remaining 1 tablespoon mint in a medium bowl. Season with salt and pepper.
- To serve, spoon some tzatziki onto a roll, top with a burger and a slice of grilled onion and close the roll.
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- In a large mixing bowl, combine the ground lamb, garlic, shallot, lemon zest, mint, salt, and cumin. With clean hands, fold together the meat mixture until the other ingredients are well distributed. Try not to overly break up the meat. Divide into 4 balls and form into 2-inch thick patties. You want them to be more round than flat.
- Set a large heavy bottomed skillet (preferably cast iron) over high heat. Add a very thin layer of oil, just enough to grease the bottom of the pan. Cook the burgers until nicely browned on both sides, about 5 minutes per side for medium-rare. Remove to a plate to rest and tent with foil.
- Meanwhile, combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber. Transfer to a serving bowl.
- Serve the lamb burgers on the toasted buns and top with a spoonful of tzatziki and some baby arugula or herb leaves.
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