TZATZIKI LAMB BURGER RECIPE
Enjoy a Greek take on a lamb burger recipe! This Tzatziki Lamb Burger Recipe features a delicious tzatziki sauce made with fresh mint, crumbled feta cheese and chopped cucumbers.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix first 3 ingredients just until blended; shape into 8 (1/2-inch-thick) patties.
- Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F).
- Meanwhile, combine sour cream, cucumbers, cheese, onions, mint, lemon zest and lemon juice.
- Place burgers on bottom halves of buns; top with watercress and sour cream mixture. Cover with tops of buns.
Nutrition Facts : Calories 630, Fat 38 g, SaturatedFat 17 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
LAMB BURGERS WITH CHARRED TOMATOES AND FETA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Add the cumin, coriander, oregano, paprika, red pepper flakes, cinnamon and 1 1/2 teaspoons salt to a small bowl and stir to combine. Add the ground lamb to a large bowl and break up slightly with a fork. Add the spice mixture to the lamb and using clean hands, mix the meat so the spice mixture is evenly dispersed. Form the meat into 4 equal size patties to fit the size of the buns.
- Brush the grates of an outdoor grill with oil and preheat to medium-high. On one side of the grill add the burgers and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Remove the burgers to a plate. Once you remove the burgers, place the buns, cut side- down on the grill to lightly toast, about 2 minutes.
- To assemble burgers: Lay buns on a clean work surface, cut side-up. Spread the Tzatziki Sauce evenly on the top and bottom halves of the buns. Place a patty on each of the bottom buns and top with Charred Tomatoes and Feta. Place the top buns on and serve.
- Grate the cucumber on the large holes of a box grater. Using clean hands, squeeze as much liquid as possible out of the cucumber. Add it to a small bowl and stir in the sour cream, dill, lemon juice and 1/4 teaspoon salt. Refrigerate in an airtight container for up to 3 days.
- Add the tomatoes to a large bowl and place the onions on top. Add the olive oil and 1/4 teaspoon salt and, using clean hands, rub the onions so they are coated in olive oil, but try to keep them intact in their rings. Lay the onions on a plate or rimmed baking sheet. The residual salt and oil will have dripped down to the tomatoes, so give them a slight toss to coat them. Skewer the tomatoes on a metal or wood skewer. This will help them not fall through the grates of the grill. (If using a wood skewer then be sure to soak in water for 30 minutes before using.)
- Brush the grates of an outdoor grill with oil and preheat to medium-high. Add the onions and tomatoes and grill until the onions are charred in places and the tomatoes are slightly bursting, about 2 minutes per side. Remove the onions and tomatoes and add to a medium bowl. Using kitchen shears, roughly cut up the onions and tomatoes. Add the crumbled feta and toss to combine. Refrigerate in an airtight container for up to 3 days.
GRILLED LAMB AND FETA BURGERS
Provided by Claire Robinson
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 14
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 FETA CHEESE
These cheeseburgers with a Middle-Eastern tang were introduced to The Times in 1987 by Pierre Franey, who wrote about them in "60-Minute Gourmet." They are made of ground lamb sprinkled with cumin, salt and pepper, and topped with crumbled feta cheese. Mr. Franey broiled the burgers, but they are just as good - arguably better - prepared on the grill. "A good dish to serve with the lamb burgers," Mr. Franey wrote, "is broiled and baked eggplant and tomatoes."
Provided by The New York Times
Categories dinner, easy, quick, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Divide lamb into 8 portions of equal size. Shape each into a patty and sprinkle on both sides with salt and pepper.
- Sprinkle top of each patty with an equal amount of cumin and rosemary. Pat to help the herb and spice adhere.
- Patties may be broiled or cooked in a skillet. If broiled, preheat broiler to high. Place patties on a baking sheet and place about 3 inches from source of heat. Broil them 2 minutes if you wish them rare, 4 minutes for well done. Turn patties and cook 1 minute if you wish them rare, 2 minutes for well done.
- If patties are cooked in a skillet, select one large enough to hold them in one layer. Brush skillet with a little oil and heat thoroughly on stove. Cook patties over moderately high heat for 2 minutes if you wish them rare, 4 minutes if well done. Turn patties and continue cooking 1 minute for rare, 2 minutes for well done.
- However the patties are cooked, top each with a portion of feta cheese.
- Place under broiler, preheated to high, about 3 inches from the source of heat. Let broil about 1 minute. Dot center of each patty with half a teaspoon of finely chopped parsley.
Nutrition Facts : @context http, Calories 1179, UnsaturatedFat 54 grams, Carbohydrate 2 grams, Fat 123 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 64 grams, Sodium 466 milligrams, Sugar 1 gram
LAMB BURGERS WITH TZATZIKI
Homemade burgers are always a winner - try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Protein 28 grams protein, Sodium 0.3 milligram of sodium
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