Lamb Burgers With Bacon Yoghurt Dressing Food

BACON-LAMB BURGERS

Steps:

• Arrange bacon slices on plastic wrap so they overlap slightly. Mix remaining ingredients and spread over bacon.
• Roll up like jelly roll; wrap in plastic wrap and secure with wooden picks if necessary. Refrigerate at least 2 hours but no longer than 8 hours.
• Set oven control to broil and/or 550. Unwrap lamb roll and cut into 8 slices; flatten slightly. Broil with tops 4 to 5 inches from heat 6 to 8 minutes on each side.

LAMB BURGERS WITH BACON & YOGHURT DRESSING

Steps:

• Add red onion, rosemary and cumin to lamb and mix well to combine - I use my hands.
• Divide lamb mixture into 4, and form into patties.
• Wrap 2 half slices of bacon around each patty.
• Meanwhile heat oil in a large fry pan over medium heat.
• Fry the patties for 2- 3 mins each side, or until cooked through. In about the last 4 minutes add the haloumi slices to the pan and fry, turning after about 2 mins.
• Meanwhile combine the yoghurt, garlic powder and lemon zest and mix to combine.
• Split open the bread rolls and lightly toast the cut sides.
• Stack your burgers with a lamb patty, haloumi slices, tomato and rocket and drizzle liberally with yoghurt dressing.

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.

CURRY-MASALA LAMB BURGERS WITH YOGURT SAUCE

Steps:

• In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
• In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
• Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
• Serve the patties in the pita bread, topped with the sauce.

LAMB PATTIES WITH YOGHURT AND CUCUMBER DRESSING

Steps:

• For the lamb patties put the bulgur wheat in a bowl and cover with hot water. Set aside and allow to swell.
• Mix the lamb mince and crushed garlic.
• Season with salt and pepper to taste.
• Add the chopped mint, coriander and the harrisa paste.
• Squeeze the water from the wheat and add to the meat, mix well.
• Form the mix into little patties, roughly the size of a flat golf ball.
• Cover with clingfilm and chill for a minimum of 1 hour.
• Heat oil in a non-stick frying pan and fry until cooked through and golden, 5-10 minutes.
• For the dressing put the grated cucumber in a colander and sprinkle with salt, leave for 30 minutes.
• Squeeze the cucumber dry and mix with yoghurt and mint.
• Season with black pepper to taste.

LAMB BURGERS WITH GARLIC YOGURT DRESSING

Steps:

• Combine the lamb, 2 tablespoons of the mint, rosemary, the egg yolk together in a bowl, then season with salt and pepper. Mix well and form into patties.
• Brush each burger with a little olive oil and cook in a heated oiled griddle pan on each side for 3-4 minutes on each side until cooked through but slightly pink in the middle.
• Meanwhile make a dressing for the burgers by combining the yogurt, garlic and olive oil. Add the rest of the chopped mint and mix well, then season to taste with salt and pepper.
• Place the lamb patties on the bun half and drizzle over the dressing. Scatter a handful of arugula and place the other half on top.