MEDITERRANEAN LAMB BURGERS
These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).
Provided by HerbanSpoons
Categories Main Dish Recipes Burger Recipes Lamb
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
- Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
- Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.
Nutrition Facts : Calories 808 calories, Carbohydrate 42.4 g, Cholesterol 187.3 mg, Fat 47.8 g, Fiber 2.7 g, Protein 50 g, SaturatedFat 23.7 g, Sodium 2031.1 mg, Sugar 9.9 g
MEDITERRANEAN BURGERS
Make and share this Mediterranean Burgers recipe from Food.com.
Provided by MellowMel
Categories Lunch/Snacks
Time 35m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the capsicum into large pieces, removing the seeds and membrane. Place, skin-side up, under a hot grill untilthe skin blackens and blisters. Cool in a plastic bag, then peel and cut into thick strips.
- Combine the mince, egg, onion, garlic,pine nuts, fresh herbs, cumin and chili sauce in a large bow. Mix with your hands and roll into four even-sized balls. Press the balls into large patties about 9cm in diameter.
- Heat the oil in a large frying pan and cok the patties over medium heat for 6 minutes each side, or until well browned and cooked through, then drain on paper towels.
- Halve the rolls and toast both sides. Spread the cut sides of the rolls with hummus, then lay rocket leaves, roasted capcisum and cucumber ribbons over the base. Place a patty on the salad and top with the other half of the roll. Serve with chili sauce.
Nutrition Facts : Calories 732.2, Fat 45, SaturatedFat 15, Cholesterol 144.1, Sodium 659.8, Carbohydrate 48.1, Fiber 7, Sugar 5.8, Protein 34.9
MEDITERRANEAN BURGERS WITH FETA CHEESE
Make and share this Mediterranean Burgers With Feta Cheese recipe from Food.com.
Provided by Redsie
Categories Cheese
Time 22m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the burgers, combine the ground beef, egg, dried basil and oregano, breadcrumbs, ketchup, garlic, onion and feta in a large bowl and shape into 4 burger patties.
- Grill or sauté in a pan lightly coated with cooking spray. Cook on 1 side for 7 minutes, then turn over and cook 3 to 5 minutes or just until beef is done.
- Combine all the sauce ingredients in a food processor and purée until smooth.
- Serve the burgers with the sauce.
Nutrition Facts : Calories 305.2, Fat 14.6, SaturatedFat 7.8, Cholesterol 144.7, Sodium 520.8, Carbohydrate 10.6, Fiber 0.6, Sugar 5.5, Protein 31.6
MEDITERRANEAN BURGERS
Make and share this Mediterranean Burgers recipe from Food.com.
Provided by weekend cooker
Categories Meat
Time 25m
Yield 4 hamburgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine the first 5 ingredients and mix well.
- Form 4 patties.
- Cook on medium heat in a skillet, or on a grill until both sides are light brown.
- Spread russian dressing on both sides of buns, add patties, and spinach leaves, with stems removed.
- Top with other bun half.
Nutrition Facts : Calories 531.1, Fat 28.1, SaturatedFat 6.4, Cholesterol 73.7, Sodium 985.8, Carbohydrate 41.7, Fiber 1.9, Sugar 13.6, Protein 27.5
MEDITERRANEAN BURGER
Friday Night is Pizza or Burger night in our house so I'm always on the look out for new burger & pizza recipes. This was found on Recipes +, can't wait to try it!
Provided by Mandy
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil; cook capsicum and onion for 8-10 minutes or until soft and golden, stir in passata, season with salt and pepper. Cook stirring for 1 minute. Remove from heat and keep warm.
- Preheat an oiled BBQ.
- Remove casings from sausages and place sausage mince in a mixing bowl, add basil and parmesan; mix well to combine.
- Shape mixture into 4 patties, cook for 3-4 minutes each side or until done.
- Place spinach on base of rolls, top with patties, then capsicum mixture and serve.
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4.2/5 (10)Servings 4Cuisine MediterraneanCategory Beef, Dinner
- Combine ground chuck, roasted red peppers, parsley, oregano, cumin, paprika, garlic powder, salt and pepper, mix well.
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MEDITERRANEAN BURGERS RECIPE | MYRECIPES
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5/5 (4)Total Time 45 minsServings 4Calories 790 per serving
- In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.
- In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.
- Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.
- Split rolls and toast cut sides on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Top with burgers, tomato, cucumber, red onion, and romaine.
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- Shape the mixture into 6 evenly-sized burgers -- each one should be about 3/4 cup to 1 cup, and they should at least an inch thick.
- Lightly coat your outdoor or stove-top grill (or satué pan) with olive oil, and preheat. (Next best to a grill is a cast iron skillet.)
- When the grill or pan is very hot, put on your burgers. You should hear a sizzling sound -- if you don't, wait! You won't get a nice caramelization and "crust" on the burger if it's not hot enough.
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