Feta And Olive Lamburgers Food

FETA AND OLIVE LAMBURGERS

Steps:

• Combine the lamb, feta cheese, egg, and olives in a mixing bowl. Season with cumin and black pepper, and mix until well combined. Form the mixture into 4 patties, and place onto waxed paper. Refrigerate for 15 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the lamburgers on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium. Serve on toasted buns with the condiments of your choice.

GRILLED LAMB AND FETA BURGERS

Steps:

• In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
• Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
• What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast.

GRILLED LAMB BURGERS WITH GRILLED FETA PASTA SALAD

Steps:

• For the burgers: combine the lamb, garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Mix well with your hands and form into two 4-inch patties. Season the patties lightly with salt and pepper. Wrap each patty individually in plastic wrap and pack in a cooler or store in the refrigerator.
• For the pasta salad: Bring salted water to boil in a large pot. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water until cooled. Pat dry and pack in a container with a lid, making sure it is large enough to also fit the vegetables in the salad. Add to the cooler or store in the refrigerator.
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the feta, scallions, eggplant, bell pepper and zucchini with olive oil and season with salt and pepper. Add the feta and vegetables to the grill. Cook the feta until charred and slightly softened, turning once, about 2 minutes. Transfer to a cutting board. Grill the vegetables, turning once, until charred and cooked through, 2 minutes for the scallions and 8 to 10 minutes for the eggplant, zucchini and bell pepper. Transfer to the cutting board. Coarsely chop the feta and vegetables and add to the container with the pasta. Drizzle with the Greek dressing and tear the basil leaves over top. Toss and let sit to develop the flavors while you grill the burgers.
• Brush the grill with oil again and add the burgers and onions. Grill until the underside of the burgers is well charred, about 4 minutes. Flip and cook until the second side is charred, 4 to 5 minutes for medium doneness. (For well-done burgers, cook about 6 minutes per side.) Cook the onions until charred and floppy, about 3 minutes per side. Toast the cut sides of the buns on the grill during the final minute.
• To serve, spread the tzatziki on the top and bottom of the buns. Add some onions and a lettuce leaf each. Top with the burgers and bun tops. Toss the pasta salad once more and serve.

FETA, THYME AND MINT LAMB BURGERS

Steps:

• Put the lamb, crushed garlic, mint, chopped olives, tomato puree, salt and freshly ground pepper in a mixing bowl and mix well. Divide into four portions.
• In a separate bowl, mix the feta cheese with the thyme. It doesn't matter if it crumbles, just gently squeeze together.
• Take a quarter of the mixture into your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it.
• Make sure the cheese is secure within the meat. Repeat with the other three burgers and chill in the fridge for 10 minutes.
• In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives together in a bowl. Season with salt and freshly ground pepper.
• Whisk the olive oil, cider vinegar and honey together and pour over the salad.
• Heat a griddle pan until hot. Rub each slice of bread with the garlic clove and sprinkle with olive oil.
• Cook the bread on the griddle pan until brown on each sides. Keep warm.
• Now cook the burgers on a griddle pan. Turn once after five minutes, then cook for another 5 minutes on the other side.
• Spread the mayonnaise on the toasted bread. Top each slice with a freshly griddled lamb burger and a small handful of salad and serve at once.

LAMB & FETA BURGERS

Steps:

• Place all the burger ingredients in a large bowl and mix well
• Shape the mixture into 4 burgers and if you have time, chill for 20 - 30 minutes
• Either cook the burgers under a preheated grill or on a hot barbecue for 6-8 minutes on each side until cooked through
• Place the wedges on a baking sheet, sprinkle with the dried oregano and cook as per pack instructions
• Serve the burgers on lightly toasted bread rolls and top with the cucumber, red onion and olives alongside a mound of oregano wedges

LAMBURGERS WITH TZATZIKI SAUCE

Steps:

• Tzatziki Sauce: Mix together yogurt, cucumber (make sure that this is well drained, or your sauce will be watery), 1 clove chopped garlic, lemon juice. Add salt and pepper to taste. Place in the refrigerator. This should ideally sit for a few hours.
• Place ground lamb in large bowl and mix in oregano, parsley, 1 tsp salt, 1 tsp pepper, and 2 cloves chopped garlic until evenly distributed.
• Pour in feta and chopped green olives and mix gently.
• Form patties, trying to tuck as much of the cheese and green olives inside.
• Grill for 4-5 minutes per side for medium rare. If using a stove top, cook on medium high heat.
• Lightly toast buns.
• Serve burgers with tzatziki sauce, lettuce, and sliced tomatoes.

FETA-STUFFED LAMB BURGERS

Steps:

• Beat first 5 ingredients in large bowl with mixer until blended. Stir in cucumbers. Refrigerate until ready to serve.
• Mix meat, onions and pepper just until blended; shape into 8 (1/4-inch-thick) patties. Spoon 1 Tbsp. feta cheese onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal. Refrigerate until ready to use.
• Heat grill to medium heat. Grill patties 4 to 5 min. on each side or until done (160°F). Spread half the cream cheese mixture onto bottom half of rolls; fill rolls with burgers, tomatoes and remaining cream cheese mixture.