Mediterranean Australian Lamb Burger With Goat Cheese And Tomato Relish Recipes

Steps:

• To make the burgers:.
• Combine the ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixture into four burgers. Spread cornmeal(or flour) over a plate and press burgers into the mixture to coat. Preheata barbeque(or broiler) and brush with oil. Cook the burgers over a medium high heat for 6-7 minutes each side or until cooked as desired.
• To make the relish:.
• Place the tomatoes and onion into a preheated saute pan with the olive oil. Cook for 5 minutes. Add sugar, vinegar, salt and pepper. Remove from the heat and let cool. Grill the buns(or broil), cut side down, until lightly toasted. Spread with goat cheese and top with the burgers. Serve with the tomato relish. Enjoy!

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.

Steps:

• Cut each pita bread in half, crosswise, to form a pocket. Wrap pitas in foil and warm in a 300 degree oven while preparing burgers.
• Make sauce by combining yogurt, cucumber, and lemon juice to serve as a sauce.
• Thoroughly combine remaining ingredients by gently kneading with your fingers. Shape into 8 1/2-inch thick, oval patties to accommodate the pita halves. Barbecue or broil, leaving them a little pink in the middle keeps the burgers from tasting dry.
• Let your diners fill each pita half with a burger and choices of sliced pickles, tomatoes, and red onion,then a dollop of sauce.

Steps:

• 1. In a large bowl mix together pork, veal, lemon zest, oregano, salt, pepper, parsley and anchovy paste. 2. Once ingredients are combined form the mixture into 6 equal sized patties of 1-inch (2.5-cm) thickness. Make sure not to compress the patties too tightly, this allows them to remain tender. 3. Place in refrigerator while preparing the Tomato-Caper Relish. 4. In a small saucepan heat oil over medium heat. Add onions and cook until translucent, about 5 minutes, add garlic and chili flakes and cook 1 minute longer. 5. Add cherry tomatoes and cook for 3 minutes. Add sun-dried tomatoes, capers, salt, sugar and water. Bring to the boil. 6. Once boiling reduce heat to low, cover and simmer sauce for 20 minutes. 7. Remove lid and continue cooking over low until the sauce has thickened and any excess liquid has evaporated, remove from heat to let cool. Once cooled stir in basil. 8. Heat the barbecue on high. Place patties on the grill and cook for 4 to 6 minutes on each side or until no longer pink inside. Do not overcook or they will be dry. While burgers are finishing, warm the ciabatta buns on cooler part of the grill. 9. Serve burgers on buns topped with relish and arugula.

Steps:

• Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
• Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
• Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
• Preheat an outdoor grill for medium-high heat.
• Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
• Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.