LATIN-SPICED LAMB BURGERS
Steps:
- Toast the pepper, coriander and cumin together in a dry pan over low heat until they crackle and pop (shake the pan constantly). Their color should be light brown, and spices should smell like toast, popcorn, smoky, etc. Pour them straight into a coffee grinder and blend the seeds to a fine powder. Add the lamb to a medium bowl and stir in all of the spices, the garlic and salt. Combine well. Form the lamb mixture into 6 even patties.
- Open the dried peppers and shake out the seeds (a few seeds left in is ok). Add the peppers to a saucepan with the water, and boil over medium heat until only 1/4 cup of liquid remains at the bottom. Add the peppers (with cooking liquid), sour cream, oil, garlic and lime to a blender, and blend it until very smooth. Add the salt and blend again. Pour in enough cream to thin the mixture to a saucy consistency. Pulse a few times to incorporate and get squirtable consistency.
- Grill the lamb patties and the ciabatta until nice, dark grill marks are everywhere (lamb is at its juiciest around medium-rare). Put about 1 teaspoon of the sauce on each side of the bun. Slice the patties in half to lay lengthwise on the bread. Crumble the Cotija cheese over the top. Dress Add the onion, tomato slices and lettuce. Cut sandwich lengthwise (along the seam of the lamb patty) and plate with the cross-section facing outward.
SPICED LAMB BURGERS WITH SPRING SLAW
Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
Provided by Anna Stockwell
Categories Spring Summer Lamb Yogurt Lemon Garlic Paprika Asparagus Pea Sugar Snap Pea Onion Hamburger Backyard BBQ Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the yogurt sauce:
- Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
- Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
- Make and assemble the burgers:
- Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
- Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
- Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5-6 minutes. Turn and cook until browned on other side, 4-5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
- Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
- Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over-serve it alongside.
EXOTIC LAMB BURGERS
Steps:
- In a mixing bowl combine the ground lamb with the cinnamon and season to taste with salt and pepper. Saute a bit of the mixture to taste if seasoning is right or not.
- Mix the goat's cheese with the chives.
- Divide the lamb into 4 portions and shape each one into a patty. Press your thumb in the center to create a pocket in the burger. Take about a tablespoonful of the cheese mixture and set it in the indentation. Enclose the lamb patty around the cheese to enclose it completely. Either grill, broil or saute them for about 4 minutes a side.
- To serve, spread some cole slaw in the center of a dinner plate and spread around. Center lamb over cole slaw and dust top with mint or cilantro and jalapeno pepper.
LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
- Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
MOROCCAN-STYLE LAMB BURGERS
Get a quick fix of spicy, fruity flavours with these simple-to-make, Moroccan-inspired lamb burgers. Serve in wholemeal buns with lettuce, tomato, red onion and mayo
Provided by Katie Hiscock
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
- Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
- Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.
Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
SPICED LAMB BURGERS
This recipe came from a revelation in the '70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb - shoulder is best - highly seasoned and grilled rare. Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with nothing but salt, it's fantastic. Cooked with a variety of spices, as it is here, it's a game-changer. You can also stuff the burger, as Mr. Tsalbins does on occasion, with smoked mozzarella.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, burgers, main course
Time 20m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
- To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
- Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 16 grams, Sodium 481 milligrams, Sugar 1 gram, TransFat 0 grams
SPICED LAMB BURGERS WITH MINTY YOGURT
Get kids cooking with our spiced lamb burgers with minty yogurt. Created especially for children to follow, the recipe features easy-to-follow instructions
Provided by Cassie Best
Categories Dinner
Time 25m
Number Of Ingredients 18
Steps:
- Weigh the lamb mince in a large mixing bowl, then measure the cumin and coriander using measuring spoons and add these to the lamb.
- Chop the parsley (stalks too) as finely as you can and add it to the lamb, then season with salt and pepper. Use your hands to mix the ingredients together, then divide into four portions and shape into burger patties. Chill for at least 1 hour or up to a day.
- Pick the mint leaves from the stalks - you only need the leaves. Finely chop the mint leaves and put them in a small bowl. Mix in the yogurt and a pinch of salt.
- Finely slice the lettuce or just pull apart the leaves. Slice the tomato.
- Rub the burgers all over with the oil. Place a griddle pan or frying pan on the hob over a high heat and, after a minute, carefully place the burgers in the pan and cook for 6-8 mins until nicely browned. Use a fish slice to carefully flip the burgers over and cook for another 6-8 mins. You can check if they're cooked by cutting a burger in half - if there's any pink meat in the middle, it needs to cook for a little longer.
- Split the burger rolls in half. Spread a little minty yogurt over the base of each one. Fill the rolls with some lettuce, a slice or two of tomato and a burger. Serve immediately.
Nutrition Facts : Calories 435 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium
MOROCCAN-SPICED LAMB BURGERS
Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
- In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
- Prepare a charcoal or gas grill for direct grilling over high heat.
- Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
- To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.
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SPICED LAMB BURGER RECIPE | BON APPéTIT
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4/5 (299)Estimated Reading Time 5 minsServings 8
- Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.
- Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
- DO AHEAD: Filling can be made 8 hours ahead; keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.
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