Lamb Spinach Ricotta Burgers Recipes

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LAMB, SPINACH & RICOTTA BURGERS



Lamb, spinach & ricotta burgers image

Mix lamb mince and soft cheese to make juicy patties, then pan-fry and pile into buns with a tzatziki-style sauce topped with caramelised onions

Provided by Jemma Morphet

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

2 tbsp olive oil , plus 2 tsp
4 small onions , 2 halved and finely sliced, 2 grated
1 tbsp cumin seeds
200g baby spinach leaves
300g lamb mince
3 tbsp ricotta
6 tbsp Greek-style yogurt
½small pack mint leaves , finely chopped
4 seeded buns (or gluten-free alternative), split in half
1-2 large tomatoes , sliced

Steps:

  • Heat 2 tbsp olive oil in a frying pan. Tip in the sliced onions and cumin seeds, plus seasoning. Cook gently for 20 mins until golden and caramelised.
  • Meanwhile, put the spinach in a colander and pour over a kettle or two of boiling water to wilt. Squeeze the spinach as dry as possible, chop roughly and put in a large bowl. Add the mince, grated onion, ricotta and seasoning. Mix thoroughly, then shape into 4 burgers. Heat 2 tsp of oil in a non-stick frying pan and cook the burgers for 8-9 mins each side, or until cooked through.
  • Mix the yogurt, mint and seasoning in a bowl. Spread a little onto each bun, add the tomatoes and burgers, and put the onions on top. Add an extra dollop of yogurt and serve.

Nutrition Facts : Calories 462 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium

GREEK LAMB BURGERS WITH SPINACH AND RED ONION SALAD



Greek Lamb Burgers with Spinach and Red Onion Salad image

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

1/3 cup chopped fresh mint
2 teaspoons paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons olive oil, divided
1 1/3 pounds ground lamb
4 hamburger buns or small ciabatta rolls
1 1/2 cups baby spinach leaves
1 1/3 cups crumbled feta cheese
4 1/4-inch-thick red onion slices
1 1/2 teaspoons balsamic vinegar

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, SPINACH, FETA BURGERS



Lamb, Spinach, Feta Burgers image

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

500 g ground lamb
1 (200 g) box frozen chopped spinach, thawed and drained
1 small onion, finely chopped
2 cloves garlic, crushed
1/2 cup breadcrumbs
1 egg
100 g feta cheese, crumbled
3 tablespoons grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped of fresh mint
3 tablespoons chopped fresh parsley
salt & freshly ground black pepper

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

CURRIED LAMB AND SPINACH BURGERS



Curried Lamb and Spinach Burgers image

Make and share this Curried Lamb and Spinach Burgers recipe from Food.com.

Provided by Geema

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lean ground lamb
2/3 cup fresh breadcrumb
1/3 cup savory chutney
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon dry crushed red pepper
1 (10 ounce) package frozen chopped spinach, thawed,and squeezed dry.
2 cloves garlic, minced
4 onion sandwich buns
1/4 cup chutney

Steps:

  • Combine first 8 ingredients in a medium bowl.
  • Divide mixture into 4 equal portions; shape into 1/2 inch thick patties.
  • Broil, grill or pan grill the burgers for about 7 minutes on each side or until done.
  • Place patties on rolls, spread with chutney and garnish with lettuce if desired.

Nutrition Facts : Calories 537.9, Fat 30.1, SaturatedFat 12.5, Cholesterol 83, Sodium 748.7, Carbohydrate 38.1, Fiber 4.1, Sugar 4.5, Protein 28.3

LAMB "BURGERS" WITH GARLIC SPINACH



Lamb

A "chopped steak" type burger, served open-face on a bed of wilted spinach and goat cheese. From Food and Wine. Can be done on outdoor grill or indoor stove-top grill. NOTE: HAVE GRILL PREHEATING WHILE PREPARING PATTIES.

Provided by Outta Here

Categories     Spinach

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb fresh spinach, stems discarded and leaves rinsed
3 tablespoons extra virgin olive oil, plus more for brushing
1 small red onion, peeled and finely diced
1 1/2 lbs ground lamb
2 tablespoons dry red wine, preferably Pinot Noir
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
salt & freshly ground black pepper, to taste
1 large garlic clove, peeled and minced
4 slices bread (rustic peasant-type)
2 -3 tablespoons olive oil, for brushing on bread and lamb patties
4 ounces fresh goat cheese, cut into 4 pieces

Steps:

  • Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until the leaves are wilted. Transfer the wilted spinach to a colander and repeat with the remaining leaves. Gently squeeze the spinach dry, coarsely chop and reserve.
  • In the same skillet, heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat until softened, about 7 minutes. Transfer the onion to a large bowl and let cool.
  • Add the ground lamb to the bowl with the onions and break it up slightly. Add the red wine, cumin, cinnamon, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and blend well. Gently form the mixture into four 4-inch patties.
  • In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover and keep warm.
  • Lightly brush the bread with olive oil and cook on prepared grill, turning once, until lightly browned, about 1 minute per side. Spread the fresh goat cheese on the bread and top with the garlic-spinach mix.
  • Brush the lamb patties with olive oil and season lightly with salt and pepper. Grill over moderately high heat, turning once, until the patties are nicely charred outside and medium-rare within, about 4 minutes per side. Transfer the chopped lamb steaks to the bread, and serve with a fork and knife.

Nutrition Facts : Calories 828.6, Fat 66.4, SaturatedFat 25.8, Cholesterol 146.8, Sodium 421.4, Carbohydrate 17.8, Fiber 2.3, Sugar 2.8, Protein 38.2

SPINACH FETA LAMB BURGERS



Spinach Feta Lamb Burgers image

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

10 ounces frozen chopped spinach, thawed, drained and squeezed dry
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried basil
1 egg, lightly beaten
1 lb ground lamb
1/2 cup feta cheese, crumbles (I used feta with olives & sundried tomatoes)
1/4 cup plain yogurt or 1/4 cup sour cream
1 -2 garlic clove, minced
1/4 teaspoon dried dill
4 hamburger buns
4 slices tomatoes (optional)

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!

LAMB BURGERS WITH GARLIC SPINACH



Lamb Burgers With Garlic Spinach image

NOTE: HAVE GRILL PREHEATING WHILE PREPARING PATTIES. A "chopped steak" type burger, served open-face on a bed of wilted spinach and goat cheese. Can be done on outdoor grill or indoor stove-top grill.

Provided by Mikekey *

Categories     Burgers

Time 55m

Number Of Ingredients 11

1/2 lb fresh spinach (stems removed and leaves rinsed)
3 Tbsp olive oil (plus more for brushing)
1 small red onion, peeled and finely diced
1 1/2 lb ground lamb
2 Tbsp dry red wine
1/2 tsp ground cumin
1/4 tsp ground cinnamon
salt and pepper, to taste
1 clove garlic, peeled and minced
4 slice rustic peasant bread
4 oz goat cheese (chevre), cut into 4 pieces

Steps:

  • 1. Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until the leaves are wilted. Transfer the wilted spinach to a colander and repeat with the remaining leaves. Gently squeeze the spinach dry, coarsely chop and reserve.
  • 2. In the same skillet, heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat until softened, about 7 minutes. Transfer the onion to a large bowl and let cool.
  • 3. Add the ground lamb to the bowl with the onions and break it up slightly. Add the red wine, cumin, cinnamon, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and blend well. Gently form the mixture into four 4-inch patties.
  • 4. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover and keep warm.
  • 5. Lightly brush the bread with olive oil and cook on prepared grill, turning once, until lightly browned, about 1 minute per side. Spread the fresh goat cheese on the bread and top with the garlic-spinach mix.
  • 6. Brush the lamb patties with olive oil and season lightly with salt and pepper. Grill over moderately high heat, turning once, until the patties are nicely charred outside and medium-rare within, about 4 minutes per side. Transfer the chopped lamb steaks to the bread, and serve with a fork and knife.

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