LAMB BURGER WITH TZATZIKI
Steps:
- In a large bowl, combine all the patty ingredients and mix well. Divide the mixture into 4 balls and form into patties with wet hands.
- Place on a baking tray or cutting board and place in the fridge for 15-20 minutes.
- Make the tzatziki according to recipe instructions and set aside.
- Cook the burgers in a hot pan or on a grill until well-browned on both sides and cooked through, approximately 4-5 minutes per side.
- Remove form the heat and allow to rest for 5 minutes.
- To assemble the burgers, toast the buns then top with lettuce, tomato, lamb burger, tzatziki and red onion. Add the top of the buns then serve.
Nutrition Facts : Calories 484 kcal, Carbohydrate 22 g, Protein 26 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 132 mg, Sodium 1160 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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
GREEK LAMB BURGERS WITH HOMEMADE TZATZIKI SAUCE
Tired of traditional ground beef burgers? Try this Greek lamb burgers recipe, and don't forget that dollop of homemade tzatziki sauce!
Provided by Jordan Pie
Categories Main Dishes
Yield 14-16 burger patties
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 1 burger with salad and Tzatziki sauce, Calories 387, Fat 19.8g, SaturatedFat 12.3g, Cholesterol 85mg, Sodium 388mg, Carbohydrate 7.7g, Fiber 1.1g, Sugar 5.7g, Protein 22.4g
LAMB BURGERS WITH TZATZIKI AND GRILLED ONION
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Combine the lamb, coriander and 3 tablespoons of the mint in a large bowl. Form the mixture into 4 patties. Season with salt and pepper. Place the patties on the hot (direct heat) side of the grill, directly over the coals. Grill until nicely browned, 3 to 5 minutes per side. Move the patties to the cool (indirect heat) side of the grill.
- Drizzle the onion slices with oil and season with salt and pepper. Place on the hot (direct heat) side of the grill and cook until softened and charred, 3 to 4 minutes, moving the slice over to the cool (indirect heat) side to finish cooking if needed.
- For the tzatziki, combine the yogurt, cucumber, dill, lemon zest and garlic and remaining 1 tablespoon mint in a medium bowl. Season with salt and pepper.
- To serve, spoon some tzatziki onto a roll, top with a burger and a slice of grilled onion and close the roll.
MINI GREEK LAMB BURGERS
These lamb sliders are topped with cool and creamy tzatziki for a Greek twist on a classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 541 g, Fat 24 g, Fiber 2 g, Protein 37 g
GREEK LAMB BURGERS
These Greek Lamb Burgers are grilled to perfection. They're juicy and flavorful, served on a toasted bun with tzatziki sauce, tomatoes, cucumbers and feta cheese.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 16
Steps:
- Prepare your grill for cooking over high direct heat.
- In a medium bowl combine all the lamb burger patties ingredients together and mix everything together until everything is well incorporated. Divide the meat in 4 and form into burger patties.
- Place the patties on the grill and cook for about 5 minutes per side. DO NOT press on the patties while cooking. 2 Minutes before the patties are done cooking, add the burger buns to the grill and grill them for about 30 seconds.
- Remove everything from the grill and assemble the burgers. Start with adding some baby arugula to the bottom of the bun, then the burger patty, followed by a couple tbsp of tzatziki sauce, some crumbled feta cheese, tomato slices, cucumber slices and red onion slices. If you prefer you could add more tzatziki sauce to the top bun.
- Serve immediately.
Nutrition Facts : Calories 731 kcal, Carbohydrate 33 g, Protein 36 g, Fat 50 g, SaturatedFat 20 g, Cholesterol 137 mg, Sodium 1131 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
LAMB BURGERS WITH TZATZIKI SAUCE AND PARSLEY SALAD
Ground lamb patties are spiced with Madras curry powder and seared on the grill for a tender, flavorful burger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Preheat the outdoor grill or indoor grill pan.
- In a bowl combine lamb, 1 teaspoon salt, pepper, and curry powder. Form into 8 3-inch by 2-inch oblong patties. Set aside to come to room temperature.
- Meanwhile, make the tzatziki sauce and parsley salad.
- For the tzatziki sauce: In a medium bowl combine yogurt, cucumber, mint, remaining 1/2 teaspoon salt, and lemon zest and juice. Set aside.
- For the parsley salad: In a medium bowl combine tomato, parsley, red onion, and olive oil. Set aside.
- When the burgers have come to room temperature and the grill is hot, grill the burgers to desired doneness, about 2 to 3 minutes per side for medium-rare. Stuff burgers, tzatziki sauce, and parsley salad into pitas and serve immediately.
LAMB BURGERS IN PITA WITH YOGURT SAUCE
Provided by Scott Snyder
Categories Sandwich Dairy Garlic Lamb Broil Quick & Easy Yogurt Lunch Cucumber Bon Appétit Portland Oregon Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.
- Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
- Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side.
- Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.
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.
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GREEK-STYLE LAMB BURGERS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Greek, Middle EasternTotal Time 20 minsCategory DinnerCalories 514 per serving
- Combine the bread pieces and milk in a medium bowl. Mash with a fork until a paste forms. Add the shallots, garlic, mint, oregano, salt, and pepper; mix well. Add the lamb, then use your hands to mix until well combined. Form the meat mixture into 6 oval-shaped patties about ½-inch thick.
- Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached. Place burgers on a tray and cover with foil while you warm pita rounds on the grill. Assemble the burgers and pass toppings and tzatziki sauce alongside.
- Note: There are two types of pita bread: pita pockets and pocketless pitas. You can use either for this recipe. For pita pockets, be sure they are at least 6 inches wide. Trim off the top ¼ of each round and stuff the burgers and toppings inside. For pocketless pitas, serve burgers open-faced or, if pitas are large enough, wrap them around burgers.
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From dudethatcookz.com
Reviews 4Category DinnerCuisine GreekTotal Time 25 mins
- Begin by making the Tzatziki sauce. Peel the skin of the cucumber and chop into small pieces. Drain the juices by squeezing with hands and place in a small bowl. Pull the amount of fresh dill needed. Add dill and all remaining ingredients. Whisk together until smooth. Set to the side.
- Pick the herbs from the fresh rosemary stick and chop into small pieces until you have 1 tablespoon. Add ground lamb into a large bowl along with rosemary and all remaining lamb ingredients. Mix using hands. Add egg and Parmesan cheese to lamb. Continue blending with hands then form patties into the desired size.
- Heat cooking pan to medium heat and add 1 tablespoon olive oil. Cook lamb patties for 5 minutes on each side. Remove from heat and allow to rest.
- Cut your red onion and tomato into slices. Slice your ciabatta bun in half. Add butter and lightly toast in the oven on broil until the edges are golden brown.
SOUS VIDE LAMB BURGERS WITH HOMEMADE TZATZIKI SAUCE
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Estimated Reading Time 4 mins
- Peel cucumber and roughly chop. Sprinkle them with salt, set in colander and place a heavy item on top to draw out water. Let sit for 30 minutes, then drain well and wipe dry with paper towels.
LAMB BURGERS WITH FETA AND TZATZIKI - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
5/5 (1)Total Time 25 minsCategory Burgers, Main CourseCalories 555 per serving
- In a large bowl, combine the ground lamb, red onion, crumbled feta, lemon zest, oregano, garlic, salt, and pepper. Mix well until thoroughtly combined. .
GREEK LAMB BURGERS WITH MINT TZATZIKI SAUCE - FEED ME PHOEBE
From feedmephoebe.com
5/5 (2)Estimated Reading Time 5 minsServings 4Total Time 25 mins
- In a large mixing bowl, combine the ground lamb, garlic, shallot, lemon zest, mint, salt, and cumin. With clean hands, fold together the meat mixture until the other ingredients are well distributed. Try not to overly break up the meat. Divide into 4 balls and form into 2-inch thick patties. You want them to be more round than flat.
- Set a large heavy bottomed skillet (preferably cast iron) over high heat. Add a very thin layer of oil, just enough to grease the bottom of the pan. Cook the burgers until nicely browned on both sides, about 5 minutes per side for medium-rare. Remove to a plate to rest and tent with foil.
- Meanwhile, combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber. Transfer to a serving bowl.
- Serve the lamb burgers on the toasted buns and top with a spoonful of tzatziki and some baby arugula or herb leaves.
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- Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
- Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
- Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.
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Cuisine MediterraneanTotal Time 1 hrCategory Main CourseCalories 1242 per serving
- Portion the lamb into ¼ pounds balls, let rest at room temperature while you caramelize the onions.
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Ratings 33Calories 594 per servingCategory Burgers And Sandwiches
- In a small bowl, mix together the Greek yogurt, garlic, lemon juice, grated cucumber, dill and salt. Cover and refrigerate until ready to use.
- Heat grill over high heat. In a large mixing bowl, gently fold the ground lamb, garlic, feta, mint, oregano, salt, pepper and crushed red pepper flakes just until combined. Do not overmix.
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- In a large bowl, use your hands to combine the lamb, garlic, fresh herbs, Worcestershire, olive oil, lemon zest, water, salt and pepper.
- Form lamb mixture into 6 equal patties (6-7 ounces each), about 4-inches diameter and 1-inch thick. Sprinkle patties with a little more kosher salt and pepper.
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4.6/5 (7)Total Time 25 minsEstimated Reading Time 2 mins
- In a bowl, combine ground lamb, mint, dill, cumin, coriander, salt and garlic. Try not to over mix to keep the texture from becoming the consistency of meatloaf! Form into 4 patties.
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