SPICED LAMB BURGERS WITH FENNEL SLAW
Delicious spiced grilled lamb burgers topped with fresh fennel slaw, spicy green sauce, yogurt and feta cheese.
Provided by Karen Tedesco
Categories Meat
Time 35m
Number Of Ingredients 17
Steps:
- Stir the cumin, coriander, salt, pepper, allspice and nutmeg together in a small bowl to blend.
- Put the lamb in a large bowl. Grate the onion on a box grater and add to the lamb. Add the spice mix. Blend well with your hands or a large fork and form into 4 patties.
- Stir the feta and yogurt together in a bowl.
- Toss the fennel in a bowl with the lemon juice, olive oil and ½ teaspoon salt.
- Grill or broil the burgers until cooked to your liking. Serve the burgers on buns or pita, topped with some of the feta-yogurt sauce, fennel slaw, green sauce, lettuce, cucumber and sprouts.
Nutrition Facts : ServingSize 1 serving, Calories 757 kcal, Carbohydrate 30 g, Protein 38 g, Fat 54 g, SaturatedFat 22 g, Cholesterol 141 mg, Sodium 1425 mg, Fiber 5 g, Sugar 5 g
MIDDLE EASTERN SPICED LAMB BURGER RECIPE
This Lamb Burger recipe is seasoned with middle eastern spices and it is topped with a tahini yogurt sauce. While the burger is not complicated, it is full of complex flavor.
Provided by Cheryl Bennett
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Combine lamb, salt, pepper, cumin, coriander, cinnamon, cloves, cardamom, sumac and sesame seeds in a medium bowl.
- Mix to combine, but do not overwork the mixture.
- Heat a cast iron skillet or grill to medium/medium-high heat.
- Portion lamb mixture into 4 equal sized balls of 4 ounces each and form into patties.
- Cook for 4 - 5 minutes per side.
- Set aside to rest while you make the sauce.
- Combine yogurt and tahini in a small bowl. Add lemon juice if desired. Stir to mix until uniform.
- Assemble burgers: lettuce, tomato, tahini yogurt and burger on a sesame seed bun.
Nutrition Facts : Calories 563 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 33 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 924 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
MIDDLE EASTERN SPICED LAMB BURGER
A recipe I found in the Australian Womans Weekly. I made them up for my husband to BBQ and they were absolutely delicious. You can either roast the red capsicums (peppers) yourself or buy them pre-made.
Provided by ozzygirl
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place breadcrumbs in a medium bowl and pour the milk over. Add the mince, onion, mint, garlic and cumin. Season well with salt and freshly ground black pepper. Use your hands to mix until well combined.
- Divide the mixture into 4 even portions and shape each portion into a patty about 15cm in diameter and 1cm thick.
- Heat the oil in a large non-stick frying pan over medium heat until hot. Add the Lamb Patties and cook for 5 minutes. Turn and cook the patties for a further 2-3 minutes or until just cooked through. Alternatively you can BBQ these on a grill.
- Meanwhile, preheat grill on high. Place bread portions, cut-side up, on an oven tray and toast under preheated grill for 2-3 minutes or until golden brown. To serve, spread the bottom halves of the bread portions with a little hummus.
- Top with the spinach, roasted red capsicum, Lamb Patties, onion, remaining hummus, red onion and the chilli sauce. Season with freshly ground black pepper.
- Cover with top of the bread portions and serve immediately.
Nutrition Facts : Calories 556, Fat 37.4, SaturatedFat 14.1, Cholesterol 92.3, Sodium 362.7, Carbohydrate 26.8, Fiber 5.1, Sugar 4.5, Protein 27.8
MIDDLE EASTERN BURGERS
My husband wanted burgers and I wanted something a little more interesting, so I came up with this little gem last night! You won't be dissapointed!
Provided by canarygirl
Categories Lunch/Snacks
Time 25m
Yield 6 burgers
Number Of Ingredients 13
Steps:
- Combine ground beef, egg, onion, garlic, nuts, lemon juice and spices in a large bowl.
- Form patties and fry over medium-high heat until cooked through (about 10-15 minutes).
- Serve in naan and top with hummus, and if you're feeling adventurous, a little chili oil to spice it up!
Nutrition Facts : Calories 558.7, Fat 30, SaturatedFat 8.4, Cholesterol 108.1, Sodium 526.6, Carbohydrate 40.6, Fiber 3.7, Sugar 1.6, Protein 31.1
SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.
Provided by Kristin Donnelly
Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory
Yield Makes 4 to 6 pita sandwiches
Number Of Ingredients 14
Steps:
- For the sauce:
- In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
- For the patties and pita:
- In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
- Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
- Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
- Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
- Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
LAMB BURGER MIDDLE EASTERN STYLE
I love lamb burgers and I found this one in a Canadian Living magazine. I have tweaked the recipe. Original recipe suggested grilled eggplant to top the burger or you may enjoy grilled zucchini - I am not fond of either I like my tomato on top and mushrooms on the side with any burger. You may substitute Hummus for the yogurt topping. You can make these patties ahead store in the fridge tightly covered or wrap well and freeze them for up to a month.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Beat the egg, add ketchup, beat more to completely blend.
- Stir in the onion, crumbs, dill, parsley, garlic, pine nuts, salt pepper, paprika & cayenne.
- Add the lamb and mix well (use your hands for easy mixing).
- Form 3 or 4 patties.
- Either BBQ or pan fry. Internal temperature should read 160°F.
- If pan frying brown one side of the patties over high heat, flip, cover with a lid, lower heat to medium and cook the other side,.
- If you are serving mushrooms add them to the pan when you flip the burger and cover the pan - they will be beautifully browned.
- Top the burger with yogurt and any condiments you like--tomatoes, pickles, pickled peppers, eggplant, hummus--your choice.
Nutrition Facts : Calories 675.7, Fat 41.1, SaturatedFat 17.5, Cholesterol 178.2, Sodium 471.9, Carbohydrate 39.5, Fiber 3, Sugar 8.8, Protein 35.7
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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