Easy Lamb Burgers With Cucumber Feta Sauce Recipes

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

Steps:

• Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
• Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
• Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
• Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

GREEK LAMB BURGERS WITH TZATZIKI SAUCE

Steps:

• Combine spices: Whisk together the dried onion, dried garlic, dried lemon peel, dried oregano, salt, and pepper in a small bowl. Set aside.
• Season and rest the burgers: Sprinkle additional seasoning onto both sides of the patties. Rest on counter for 20 to 30 minutes to allow burgers to come to room temperature.
• Meanwhile, prepare your grill: If you have a gas grill, preheat at high temperature for at least 10 minutes with the lid closed. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill. Set the grate in place and cover the grill. Heat for 5 minutes.

GRILLED LAMB BURGERS WITH YOGURT-FETA SAUCE

Steps:

• Preheat grill to medium-high. Pluck parsley leaves and tender upper stems, discarding tough lower stems. Chop half of parsley (you should have about 1/2 cup packed). Gently fold half of chopped parsley into lamb just until evenly combined (do not overmix, or patties will be tough). Form into 4 patties slightly wider than buns, each about 1/2 inch thick. Season generously with salt and pepper; brush with oil.
• Stir together cheese, yogurt, and remaining 1/4 cup chopped parsley; season with salt and pepper. In another bowl, stir together tomato, whole parsley leaves and tender stems, and oil; season with salt.
• Brush grates with oil and grill patties, flipping once, until charred in places and cooked to desired doneness, 5 to 7 minutes for medium-rare; 9 to 11 minutes for medium. Transfer to a plate and let stand a few minutes. Meanwhile, grill split sides of buns just until charred in places, about 30 seconds.
• Divide patties, yogurt-feta sauce, and tomato salad evenly among buns. Serve immediately, with fries.

LAMB BURGERS WITH FETA SAUCE AND CUCUMBERS

Steps:

• In a medium bowl, combine lamb, curry powder, and 2 sliced scallions; season generously with salt and pepper. Mix gently with a fork (do not overmix); form into 4 oval patties to fit on bread (each 1 inch thick).
• In a large skillet, heat oil over medium-high. Season patties with salt and pepper. Cook until browned and just cooked through, 4 to 6 minutes per side (reduce heat if browning too quickly).
• Meanwhile, in a small bowl, mix feta, yogurt, and remaining scallion, mashing cheese gently to combine; season with salt and pepper.
• Spread 4 slices of bread with feta mixture; top with cucumbers, lamb patties, and remaining bread.

LAMB BURGERS WITH CHARRED TOMATOES AND FETA

Steps:

• Add the cumin, coriander, oregano, paprika, red pepper flakes, cinnamon and 1 1/2 teaspoons salt to a small bowl and stir to combine. Add the ground lamb to a large bowl and break up slightly with a fork. Add the spice mixture to the lamb and using clean hands, mix the meat so the spice mixture is evenly dispersed. Form the meat into 4 equal size patties to fit the size of the buns.
• Brush the grates of an outdoor grill with oil and preheat to medium-high. On one side of the grill add the burgers and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Remove the burgers to a plate. Once you remove the burgers, place the buns, cut side- down on the grill to lightly toast, about 2 minutes.
• To assemble burgers: Lay buns on a clean work surface, cut side-up. Spread the Tzatziki Sauce evenly on the top and bottom halves of the buns. Place a patty on each of the bottom buns and top with Charred Tomatoes and Feta. Place the top buns on and serve.
• Grate the cucumber on the large holes of a box grater. Using clean hands, squeeze as much liquid as possible out of the cucumber. Add it to a small bowl and stir in the sour cream, dill, lemon juice and 1/4 teaspoon salt. Refrigerate in an airtight container for up to 3 days.
• Add the tomatoes to a large bowl and place the onions on top. Add the olive oil and 1/4 teaspoon salt and, using clean hands, rub the onions so they are coated in olive oil, but try to keep them intact in their rings. Lay the onions on a plate or rimmed baking sheet. The residual salt and oil will have dripped down to the tomatoes, so give them a slight toss to coat them. Skewer the tomatoes on a metal or wood skewer. This will help them not fall through the grates of the grill. (If using a wood skewer then be sure to soak in water for 30 minutes before using.)
• Brush the grates of an outdoor grill with oil and preheat to medium-high. Add the onions and tomatoes and grill until the onions are charred in places and the tomatoes are slightly bursting, about 2 minutes per side. Remove the onions and tomatoes and add to a medium bowl. Using kitchen shears, roughly cut up the onions and tomatoes. Add the crumbled feta and toss to combine. Refrigerate in an airtight container for up to 3 days.

GRILLED LAMB AND FETA BURGERS

Steps:

• In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
• Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
• What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast.

EASY LAMB BURGERS WITH CUCUMBER-FETA SAUCE

Steps:

• To make feta sauce: In food processor mix yogurt, feta cheese, cucumber, one diced scallion and vinegar until smooth.
• Add salt and pepper to taste.
• Refrigerate while making burgers, or at least 15 minutes.
• For burgers: Mix lamb, curry, remaining scallion and (generously)salt and pepper to taste.
• Form into six oval patties(to fit rolls/toast) and season with salt and pepper.
• In large skillet, heat olive oil on medium-high.
• Cook patties until browned on outside and just cooked through(approx. 5 minutes each side).
• Serve burgers on rolls topped with tomato slices and sauce.

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.

LAMB BURGERS WITH FETA CHEESE

Steps:

• Divide lamb into 8 portions of equal size. Shape each into a patty and sprinkle on both sides with salt and pepper.
• Sprinkle top of each patty with an equal amount of cumin and rosemary. Pat to help the herb and spice adhere.
• Patties may be broiled or cooked in a skillet. If broiled, preheat broiler to high. Place patties on a baking sheet and place about 3 inches from source of heat. Broil them 2 minutes if you wish them rare, 4 minutes for well done. Turn patties and cook 1 minute if you wish them rare, 2 minutes for well done.
• If patties are cooked in a skillet, select one large enough to hold them in one layer. Brush skillet with a little oil and heat thoroughly on stove. Cook patties over moderately high heat for 2 minutes if you wish them rare, 4 minutes if well done. Turn patties and continue cooking 1 minute for rare, 2 minutes for well done.
• However the patties are cooked, top each with a portion of feta cheese.
• Place under broiler, preheated to high, about 3 inches from the source of heat. Let broil about 1 minute. Dot center of each patty with half a teaspoon of finely chopped parsley.