Greek Style Lamb Burgers Food

GREEK LAMB BURGERS

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.

LAMB BURGERS WITH FETA TZATZIKI SPREAD

Steps:

• Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
• In a large bowl, combine the lamb, the cooled onion mixture, the oregano, dill, mint, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty." Cook it and taste for seasoning.
• Preheat the grill.
• Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
• Cut the pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
• Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.

LAMB BURGERS WITH TZATZIKI

Steps:

• Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
• To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
• Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

GREEK LAMB BURGERS

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.

GREEK BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into four patties. , Pan-fry, grill or broil until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing if desired.

MINI GREEK LAMB BURGERS

Steps:

• Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
• Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
• To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with burgers, tomato, and tzatziki.

MEDITERRANEAN LAMB BURGER WITH GREEK GARNISHES

Steps:

• In a large bowl, use a fork to gently combine lamb, onion, Dijon, parsley, mint, oregano, salt and pepper. Gently form into four 1-inch thick patties.
• Heat grill to high. Place patties on the hottest part of the grill and sear until browned 1-2 minutes per side.
• Move patties to the cooler part of the grill and continue grilling until desired doneness, 4-8 minutes per side.
• Place burger on split bun and garnish as desired.

GREEK LAMB BURGERS WITH HOMEMADE TZATZIKI SAUCE

Steps:

• Combine all of the burger ingredients. If you have the time, allow the mixture to marinate for a few hours or overnight.
• Roll the ground lamb mixture into approximately 14-16 burger patties.
• Heat a large skillet over medium-to-medium-high heat, add some ghee and allow to melt. Cook a few of the burger patties on the skillet (try not to overcrowd it), and use a spatula to press and flatten the patties down. Cook on each side until golden-brown.
• Once the lamb burgers are cooked, place on a plate and set aside. Repeat until all of the burger patties are cooked.
• Mix all of the tzatziki sauce ingredients together until evenly combined. Add more lemon juice and salt, if desired.
• To serve, place some of the lettuce on a plate and top with 1-2 burger patties and sliced veggies of your choice. Top with a fresh dollop of homemade tzatziki sauce to give these Greek ground lamb burgers a worthy finish!
• Devour-with pleasure.

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.