GREEK LAMB BURGERS
Do something different on burger night...go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous does of fresh mint and parsley. Unexpected, yet super homey and familiar! Looking for sides and salads to serve along? Check the post above.
Provided by Suzy Karadsheh
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
- Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
- Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
- Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
- Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.
Nutrition Facts : ServingSize 1 Lamb Burger Patty, Calories 320 calories, Sugar 7 g, Sodium 143.2 mg, Fat 18.4 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 15.1 g, Fiber 1.3 g, Protein 23.6 g, Cholesterol 33.9 mg
GREEK LAMB BURGERS WITH SPINACH AND RED ONION SALAD
Provided by Bon Appétit Test Kitchen
Categories Sandwich Onion Quick & Easy Dinner Lunch Feta Mint Ground Lamb Spinach Pan-Fry Cinnamon Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
- Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.
LAMB BURGERS WITH FETA CHEESE
These cheeseburgers with a Middle-Eastern tang were introduced to The Times in 1987 by Pierre Franey, who wrote about them in "60-Minute Gourmet." They are made of ground lamb sprinkled with cumin, salt and pepper, and topped with crumbled feta cheese. Mr. Franey broiled the burgers, but they are just as good - arguably better - prepared on the grill. "A good dish to serve with the lamb burgers," Mr. Franey wrote, "is broiled and baked eggplant and tomatoes."
Provided by The New York Times
Categories dinner, easy, quick, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 1179, UnsaturatedFat 54 grams, Carbohydrate 2 grams, Fat 123 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 64 grams, Sodium 466 milligrams, Sugar 1 gram
SPINACH FETA LAMB BURGERS
The original recipe for these delicious burgers came from Cooking Light Magazine. I adapted it to what I had on hand and loved the result.
Provided by flower7
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together spinach, lemon juice, pepper, salt, basil and egg.
- Add lamb and feta and mix together (your hands work best for this).
- Divide mixture into four portions and shape into patties.
- Grill or broil burgers for about 5 minutes on each side, or to desired doneness.
- Meanwhile, combine yogurt or sour cream, garlic and dill.
- When burgers are done, spread yogurt mixture on buns, add burgers and tomato slices (if using) and enjoy!
GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE
These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes European Greek
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 25.2 g, Cholesterol 139.2 mg, Fat 46.8 g, Fiber 1.8 g, Protein 31.2 g, SaturatedFat 23 g, Sodium 760.5 mg, Sugar 3.6 g
LAMB, SPINACH, FETA BURGERS
I made these tonight with some lamb mince, and a few other ingredients that needed using. I think they turned out really well, with lots of nice flavours, so I'm writing it all down to make them again.
Provided by JustJanS
Categories Lamb/Sheep
Time 31m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the ingredients together in a large bowl.
- Form into 8 patties about 8cm (3inches) in diameter.
- Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.
Nutrition Facts : Calories 534.1, Fat 38, SaturatedFat 17.8, Cholesterol 169.7, Sodium 566.3, Carbohydrate 16.1, Fiber 2.6, Sugar 3.3, Protein 31.4
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- Combine the bread pieces and milk in a medium bowl. Mash with a fork until a paste forms. Add the shallots, garlic, mint, oregano, salt, and pepper; mix well. Add the lamb, then use your hands to mix until well combined. Form the meat mixture into 6 oval-shaped patties about ½-inch thick.
- Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached. Place burgers on a tray and cover with foil while you warm pita rounds on the grill. Assemble the burgers and pass toppings and tzatziki sauce alongside.
- Note: There are two types of pita bread: pita pockets and pocketless pitas. You can use either for this recipe. For pita pockets, be sure they are at least 6 inches wide. Trim off the top ¼ of each round and stuff the burgers and toppings inside. For pocketless pitas, serve burgers open-faced or, if pitas are large enough, wrap them around burgers.
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