Lamb Burgers With Charred Tomatoes And Feta 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.

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.

LAMB BURGERS WITH FETA SAUCE AND SPINACH

Steps:

• Toast the walnuts in a dry skillet over medium heat. Remove to a plate and set aside.
• Add 1/2 tablespoon extra-virgin olive oil, half a turn of the pan, and the onions. Cook for 5 minutes to soften, then put them in mixing bowl to cool.
• While onions cool, put the milk, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce.
• Add lamb to the bowl with the onions and season with salt and pepper, to taste. Stir in the remaining marjoram or oregano, paprika and cinnamon. Form the mixture into 4 patties, thinner at the center and thicker at the edges. Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat. Add the garlic clove and let it infuse the oil for 1 to 2 minutes. Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste.
• Add the lamb patties to the bun bottoms or charred bread. Shake off excess liquid as you remove the spinach and pile it on top of the burgers. Slather the bun tops with the feta sauce. Cover the burgers with the bun tops and serve.

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.

LAMB & FETA BURGERS WITH MINTY YOGURT

Steps:

• First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
• Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
• Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

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.