Mini Greek Lamb Burgers Recipes

Steps:

• Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
• Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
• To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with burgers, tomato, and tzatziki.

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. , In a large bowl, combine the onion, parsley, oregano, salt and pepper. Crumble turkey over mixture and mix well. Shape into sixteen 2-in. patties. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the grill for 2-3 minutes on each side or until no longer pink. Serve in pita halves with tomatoes and reserved sauce.

Steps:

• For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
• For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
• Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.

Steps:

• Heat a double-burner grill pan over medium-high heat.
• In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.
• Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.
• Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
• Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.
• Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.
• Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.

Steps:

• In a bowl mix together, lamb, garlic, mint, oregano, feta, black pepper and the olives.
• Form into 4 patties and set aside.
• In another bowl mix together the tomatoes, cucumber and onion.
• Make a dressing of the lime juice, lemon juice, cumin and olive oil, mix in with the tomato mixture.
• Grill or fry the burgers 4 to 5 minutes on each side, try to keep them slightly pink in the middle.
• Serve the burgers in the pita pockets together with the tomato mixture and topped with yogurt.

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

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 30 minutes. , For burgers, in a large bowl, combine lamb, lemon zest, 2 garlic cloves, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into ten 1/2-in.-thick patties. Refrigerate 30 minutes., For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry with paper towels. Add cucumber, lemon juice, dill, remaining 2 garlic cloves, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper to yogurt, stirring until combined., Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut sides down, for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, red onion, feta and sauce.

Steps:

• Prepare grill.
• Combine all ingredients being careful not to overmix. (I found it helpful to use a rubber spatula to "cut" and fold the meat to combine).
• Divide mixture into equal portions, shaping each into a 1/2-inch patty.
• Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165*.
• Remove from grill; let stand 5 minutes before serving.

Steps:

• Mix ground lamb & spices, and bread crumbs. Add egg to moisten & hold burgers shape.
• Press into thick burger & grill till medium well done. Best if done on grill. Melt cheese on top if desired. Place on toasted pita bread or bun.
• Mix yogurt with mint, cucumber and red onion. Top burger with yogurt sauce & optional chopped fresh tomatoes.