Open Face Lamb Burgers With Mint Yogurt Sauce Recipes

MINTED LAMB BURGERS

Steps:

• Peel and grate the onion, chop the mint leaves and crush the garlic.
• Put the minced lamb in a large bowl and add the mint, onions, garlic and pepper.
• Mix everything together and divide the mixture into 4 portions. Roll each one into a ball and then flatten it.
• Preheat the grill to medium, season with salt, and grill for about 4 minutes each side.
• Let the burgers rest for a minute before serving.

LAMB BURGERS WITH GREEK YOGURT SAUCE

Steps:

• For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
• For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
• Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.

OPEN-FACE LAMB BURGERS WITH MINT YOGURT SAUCE

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
• Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
• Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
• Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
• Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.

LAMB BURGER WITH YOGURT SAUCE

Steps:

• In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch-thick patty. Sprinkle both sides with coriander and season with salt and pepper.
• In a small skillet, heat oil over medium-high. Add lamb patty to skillet and cook 3 minutes. Flip and cook just until cooked through (a little pink in the center is fine), 2 to 3 minutes. Transfer patty to bun and top with yogurt sauce.

SPICED LAMB BURGERS WITH MINTY YOGURT

Steps:

• Weigh the lamb mince in a large mixing bowl, then measure the cumin and coriander using measuring spoons and add these to the lamb.
• Chop the parsley (stalks too) as finely as you can and add it to the lamb, then season with salt and pepper. Use your hands to mix the ingredients together, then divide into four portions and shape into burger patties. Chill for at least 1 hour or up to a day.
• Pick the mint leaves from the stalks - you only need the leaves. Finely chop the mint leaves and put them in a small bowl. Mix in the yogurt and a pinch of salt.
• Finely slice the lettuce or just pull apart the leaves. Slice the tomato.
• Rub the burgers all over with the oil. Place a griddle pan or frying pan on the hob over a high heat and, after a minute, carefully place the burgers in the pan and cook for 6-8 mins until nicely browned. Use a fish slice to carefully flip the burgers over and cook for another 6-8 mins. You can check if they're cooked by cutting a burger in half - if there's any pink meat in the middle, it needs to cook for a little longer.
• Split the burger rolls in half. Spread a little minty yogurt over the base of each one. Fill the rolls with some lettuce, a slice or two of tomato and a burger. Serve immediately.