Greek Style Lamb Burgers With Yorgurt Cucumber Sauce Recipes

GREEK MINT AND LAMB BURGERS WITH CUCUMBER YOGURT SAUCE

Steps:

• Cucumber Yogurt Sauce for lamb burgers: To make yogurt sauce, in a medium bowl combine, yogurt, cucumber, cumin powder, lime juice, mint, and parsley. Refrigerate until ready to use. Just before using, taste and adjust salt and black pepper.
• Set the grill to preheat. Heat 1 tbsp oil in a small sauce pan. Add onion and fresh chopped garlic. Sweat until onions are soft. (2-3 minutes). For lamb burgers, in a wide bowl, add ground lamb, softened onions, all spices with mint, parsley and salt. Mix to combine and distribute all ingredients.
• Make 4 large 1/3 pound patties or 6 small 1/4 pound patties as per liking.
• To cook lamb burgers: Place burger patties on medium hot grill and cook for 5-6 minutes, then flip and cook other side until burgers are done to your taste. Don't flip'em too often, let one side sear well and caramelize before tuning to cook other side. You can also lightly toast brioche buns, if prefer. For best result, after grilling, let cooked lamb rest for 5 minutes.
• To serve, slather 1-2 tbsp yogurt dressing on bottom half of bun, top with onion slices, lamb patties, roasted peppers,more yogurt dressing and fresh arugula. Serve and enjoy!

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.

LAMB BURGERS WITH GREEK YOGURT 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.

MINI LAMB BURGERS WITH CUCUMBER YOGURT SAUCE

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.

LAMB BURGER WITH YOGURT SAUCE

Steps:

• In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch-thick patty. Sprinkle both sides with coriander and season with salt and pepper.
• In a small skillet, heat oil over medium-high. Add lamb patty to skillet and cook 3 minutes. Flip and cook just until cooked through (a little pink in the center is fine), 2 to 3 minutes. Transfer patty to bun and top with yogurt sauce.