Spiced Lamb Burgers With Minty Yogurt Recipes

LAMB & FETA BURGERS WITH MINTY YOGURT

Steps:

• First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
• Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
• Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

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.

CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA

Steps:

• For raita:
• Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
• For burgers and vegetables:
• Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
• Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
• Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
• Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
• * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.

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.