Lamb Burgers With Caramelized Red Onions Mayoli And Feta Food

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.

LAMB BURGERS WITH CARAMELIZED RED ONIONS, MAYOLI AND FETA

Steps:

• For the onions: In a saute pan over medium heat, add the butter and olive oil. When the butter starts to foam, add the onions, salt and sugar. Cook until the onions break down and are caramel in color, 25 to 30 minutes.
• While the onions cook, start the "Mayoli": In a bowl, whisk together the mayonnaise, olive oil, dried basil and granulated garlic. Refrigerate 30 minutes.
• For the burgers: Combine the lamb loin, granulated garlic, salt and pepper in a food processor and chop until completely ground. Divide the meat into 6 balls and then form into patties. In a saute pan over medium-high heat, add 2 tablespoons of the olive oil and cook 3 of the burgers, about 3 minutes per side. Remove and keep warm on a plate under foil. Add the remaining 2 tablespoons olive oil and cook the remaining 3 burgers, about 3 minutes per side.
• Butter the pita or rolls and toast in a skillet until golden brown, about 2 minutes. To serve, spread 1 pita with "Mayoli", top with a lamb burger, some onions and 1/2 ounce of the feta. Close the burger with another pita. Continue until all 6 burgers are built.

FETA BURGERS WITH GRILLED RED ONIONS

Steps:

• Break up beef in large bowl.
• Sprinkle feta, oregano, salt, and pepper over (meat); toss.
• Divide into 8 portions; form each into 4 1/2-inch burgers, pressing in center to form slight indentation. *DO AHEAD Can be made 1 day ahead. Cover; chill.
• Puree garlic in processor; With machine running, gradually add 1/2 cup oil; process 30 seconds. *DO AHEAD Can be made 1 day ahead. Cover; chill.
• Spray grill rack with nonstick spray.
• Prepare barbecue (medium-high heat).
• Brush onion with 1 tablespoon oil; sprinkle with salt and pepper.
• Place burgers and onions on grill. Cover; cook 5 minutes.
• Turn onions and burgers; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.
• Transfer to plate. Brush cut sides of buns with garlic oil and place buns, cut side down, on grill; toast about 1 minute.
• Turn buns; cook until heated, about 1 minute.
• Place burgers on bun bottoms and top each with onion, tomato, and bun top.

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

FETA AND MINT LAMB BURGERS (PAN FRY OR BBQ)

Steps:

• Mix the mint, oregano,chili salt & pepper into the ground hamburger.
• Form into 4 patties.
• BBQ instructions:.
• Lightly grease your grill,.
• Cook over medium heat for 4 minutes, flip very carefully and finsh cooking the other side apprx 5 minutes.
• During the last 5 minutes cooking brown the feta in a lightly buttered fry pan over medium heat - cook the mushrooms in the same pan.
• Pan Fried Instructions:.
• With the heat on hi gh brown one side of the burgers, carefujlly flip, turn the heat to low medium, add mushrooms to the pan and cover. cook apprx 8 minutes.
• Flip the burgers once more and add the feta cheese to the pan, cover.
• Cook for just a minute or two until the feta starts to melt and is slightly brown.
• Build you burgers by putting the burger on the bun with the feta cheese, add the other condiments & serve.

LAMB & FETA BURGERS

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 into a big bowl with the spices, chili, 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 inches Chill until just before your guests arrive.
• Heat oven to 400F 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 15-20 mins until cooked through and piping hot.
• Pile onto a big plate and serve with the dip on the side.

MINTED LAMB BURGERS WITH FETA AND HUMMUS

Steps:

• Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties. Heat olive oil in heavy large skillet over medium-high heat. Add patties to skillet; cook until bottoms are well browned, about 3 minutes. Turn patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare.
• Place roll bottoms on plates. Top each with onion, burger, lettuce, another onion, and hummus. Press on roll tops.

GOAT CHEESE-STUFFED LAMB BURGERS WITH CARAMELIZED RED ONIONS

Steps:

• Make the onions:
• In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
• Make the burgers:
• In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
• Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
• In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
• Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

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.