MINI LAMB BURGERS WITH CUCUMBER YOGURT SAUCE
Steps:
- Heat a double-burner grill pan over medium-high heat.
- In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.
- Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.
- Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
- Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.
- Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.
- Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.
LAMB BURGERS WITH FENNEL AND HOT PEPPER MAYONNAISE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim, core and quarter the fennel. Roughly chop 1/4 cup fronds. Thinly slice the fennel (use a mandoline if you have one) and combine with the red onion, fennel fronds, lemon juice and 1 tablespoon olive oil in a medium bowl. Toss and season with salt.
- Combine the mayonnaise and cherry peppers in a mini food processor and puree until smooth. (Alternatively, finely mince the cherry peppers and stir into the mayonnaise.) Refrigerate until ready to serve.
- Form the lamb into 4 thin patties, about 4 inches wide and 1/2 inch thick. Season on both sides with salt and pepper. Heat a large skillet over high heat until very hot and add the remaining 1 tablespoon olive oil. Add the burgers and cook until well browned, about 2 minutes per side for medium.
- Add the arugula to the fennel salad and toss to combine. Serve the burgers on the buns; top with the mayonnaise mixture and fennel salad. Serve with potato chips.
Nutrition Facts : Calories 590, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 83 milligrams, Sodium 905 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 20 grams, Sugar 7 grams
LAMB BURGERS WITH FENNEL SALAD
Make and share this Lamb Burgers With Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare grill or broiler.
- To prepare salad, combine first 10 ingredients (fennel through garlic).
- To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl.
- Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.
- Cut patties in half. Place 2 patty halves and 1/4 cup salad in each pita half.
Nutrition Facts : Calories 675.4, Fat 28.7, SaturatedFat 12.3, Cholesterol 157.1, Sodium 712.9, Carbohydrate 46.5, Fiber 3.9, Sugar 10.2, Protein 55.9
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