MIDDLE EASTERN SPICED LAMB BURGER RECIPE
This Lamb Burger recipe is seasoned with middle eastern spices and it is topped with a tahini yogurt sauce. While the burger is not complicated, it is full of complex flavor.
Provided by Cheryl Bennett
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Combine lamb, salt, pepper, cumin, coriander, cinnamon, cloves, cardamom, sumac and sesame seeds in a medium bowl.
- Mix to combine, but do not overwork the mixture.
- Heat a cast iron skillet or grill to medium/medium-high heat.
- Portion lamb mixture into 4 equal sized balls of 4 ounces each and form into patties.
- Cook for 4 - 5 minutes per side.
- Set aside to rest while you make the sauce.
- Combine yogurt and tahini in a small bowl. Add lemon juice if desired. Stir to mix until uniform.
- Assemble burgers: lettuce, tomato, tahini yogurt and burger on a sesame seed bun.
Nutrition Facts : Calories 563 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 33 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 924 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
MIDDLE EASTERN LAMB AND VEAL/BEEF BURGERS
Men Women and Children love this recipe (minus chilli of course for the latter.) Its a healthy and tasty addition to any bbq here in Australia as well as anywhere else. I do hope you will all try it at least once.
Provided by Cecilia Perrier @LUV2COOK4every1
Categories Other Main Dishes
Number Of Ingredients 23
Steps:
- Place capsicums/sweet red peppers,onions,crushed garlic, butter and all spices into a food processor/or blender and process or blend until you get a smooth paste ( about 2 mins )
- In a large bowl, combine the meats with the blended/ processed paste, and let marinate for at least 12 hours ( for delicious results ), but you can get away with an hour or two! if you are in a hurry.
- When you are ready to cook ( on a coal bbq, for delicious smoky flavour ), make even shaped burgers or squeeze the mince/ground meat mixture onto 4 large flat skewers and cook over the hot coals for about 4-5 minuted per side, or to taste.
- Meanwhile, mix the tomatoes, red onion and parsley into a large bowl add sumac and lemon juice and mix well.
- Toss oiled bread onto hotplate of bbq for a minute or 2 till warmed through.
- Onto warmed bread, Add the tomato salad and the cooked meat, top with aioli (delicious ), hummus or tzatziki or chilli sauce to taste.Enjoy!!!! P.S Supply lots of paper towels.
MIDDLE EASTERN BURGERS
My husband wanted burgers and I wanted something a little more interesting, so I came up with this little gem last night! You won't be dissapointed!
Provided by canarygirl
Categories Lunch/Snacks
Time 25m
Yield 6 burgers
Number Of Ingredients 13
Steps:
- Combine ground beef, egg, onion, garlic, nuts, lemon juice and spices in a large bowl.
- Form patties and fry over medium-high heat until cooked through (about 10-15 minutes).
- Serve in naan and top with hummus, and if you're feeling adventurous, a little chili oil to spice it up!
Nutrition Facts : Calories 558.7, Fat 30, SaturatedFat 8.4, Cholesterol 108.1, Sodium 526.6, Carbohydrate 40.6, Fiber 3.7, Sugar 1.6, Protein 31.1
LAMB BURGER MIDDLE EASTERN STYLE
I love lamb burgers and I found this one in a Canadian Living magazine. I have tweaked the recipe. Original recipe suggested grilled eggplant to top the burger or you may enjoy grilled zucchini - I am not fond of either I like my tomato on top and mushrooms on the side with any burger. You may substitute Hummus for the yogurt topping. You can make these patties ahead store in the fridge tightly covered or wrap well and freeze them for up to a month.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Beat the egg, add ketchup, beat more to completely blend.
- Stir in the onion, crumbs, dill, parsley, garlic, pine nuts, salt pepper, paprika & cayenne.
- Add the lamb and mix well (use your hands for easy mixing).
- Form 3 or 4 patties.
- Either BBQ or pan fry. Internal temperature should read 160°F.
- If pan frying brown one side of the patties over high heat, flip, cover with a lid, lower heat to medium and cook the other side,.
- If you are serving mushrooms add them to the pan when you flip the burger and cover the pan - they will be beautifully browned.
- Top the burger with yogurt and any condiments you like--tomatoes, pickles, pickled peppers, eggplant, hummus--your choice.
Nutrition Facts : Calories 675.7, Fat 41.1, SaturatedFat 17.5, Cholesterol 178.2, Sodium 471.9, Carbohydrate 39.5, Fiber 3, Sugar 8.8, Protein 35.7
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