Greek Style Lamb Burgers With Oregano And Feta Food

GREEK LAMB BURGERS

Greek Lamb Burgers image

Do something different on burger night...go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous does of fresh mint and parsley. Unexpected, yet super homey and familiar! Looking for sides and salads to serve along? Check the post above.

Provided by Suzy Karadsheh

Categories Entree

Time 30m

Number Of Ingredients 19

Ingredients

2 lb ground lamb Or a combination of lamb and beef (see cook's tip #1)
1 small red onion, grated
2 garlic cloves, minced
1 cup chopped fresh parsley
10 mint leaves, chopped
2 ½ tsp dry oregano
2 tsp ground cumin
½ tsp paprika
½ tsp cayenne pepper, optional
Kosher salt and black pepper
Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
Warm Greek pita bread or buns
Homemade Tztaziki sauce
Sliced tomatoes
Sliced Green bell pepper
Sliced cucumbers
Sliced red onions
Pitted Kalamata olives, sliced
Crumbled feta

Steps:

Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

Nutrition Facts : ServingSize 1 Lamb Burger Patty, Calories 320 calories, Sugar 7 g, Sodium 143.2 mg, Fat 18.4 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 15.1 g, Fiber 1.3 g, Protein 23.6 g, Cholesterol 33.9 mg

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

Greek Lamb-Feta Burgers With Cucumber Sauce image

These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.

Provided by USA WEEKEND columnist Pam Anderson

Categories World Cuisine Recipes European Greek

Yield 4

Number Of Ingredients 14

Ingredients

4 large unpeeled garlic cloves
1 ¼ pounds ground lamb
½ cup crumbled feta cheese
¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ large cucumber, peeled, grated and squeezed very dry in a clean towel
¾ cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin red onion slices
4 large, thin tomato slices
4 small (4 inch) pita breads

Steps:

Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

Nutrition Facts : Calories 649.5 calories, Carbohydrate 25.2 g, Cholesterol 139.2 mg, Fat 46.8 g, Fiber 1.8 g, Protein 31.2 g, SaturatedFat 23 g, Sodium 760.5 mg, Sugar 3.6 g

GREEK LAMB BURGERS

Greek Lamb Burgers image

Make and share this Greek Lamb Burgers recipe from Food.com.

Provided by PetsRus

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground lamb
1 garlic clove, crushed
2 teaspoons dried mint or 2 tablespoons chopped of fresh mint
1 teaspoon dried oregano
3/4 cup feta, finely crumbled
ground black pepper
8 -10 kalamata olives or 8 -10 black olives, pitted and finely chopped
3 tomatoes, skinned and chopped
2 cups cucumbers, peeled, seeds removed and chopped
1 medium red onion, chopped
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 teaspoon ground cumin
3 tablespoons olive oil
4 pita breads (2 large pita's cut in half to make pockets, or 4 small pita's cut open at the top)
1 cup plain low-fat yogurt

Steps:

In a bowl mix together, lamb, garlic, mint, oregano, feta, black pepper and the olives.
Form into 4 patties and set aside.
In another bowl mix together the tomatoes, cucumber and onion.
Make a dressing of the lime juice, lemon juice, cumin and olive oil, mix in with the tomato mixture.
Grill or fry the burgers 4 to 5 minutes on each side, try to keep them slightly pink in the middle.
Serve the burgers in the pita pockets together with the tomato mixture and topped with yogurt.

Nutrition Facts : Calories 739.7, Fat 45.6, SaturatedFat 18.1, Cholesterol 111.5, Sodium 830.3, Carbohydrate 49.4, Fiber 3.6, Sugar 11, Protein 33.1