GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
GREEK MINT AND LAMB BURGERS WITH CUCUMBER YOGURT SAUCE
These simple and juicy Lamb Burgers are flavor packed with Greek spices, and have delicious flavors of mint making them perfect way to enjoy summer grilled Greek dinner at home! I served lamb burgers with layers of cucumber and Greek Yogurt Sauce, sweet roasted red peppers, peppery arugula with brioche burgers buns... for a lamb lover, these flavors are mouthwatering experience!Specially when flavor-packed Greek burgers are cooking on the grill, as far as the aroma of grilling goes... people can tell someone is cooking authentic Greek-style food at home!I can tell you, these will be the BEST Greek Lamb Burgers you have ever cooked at home! Not just a simply, scrumptious, and 25 minutes recipe.... I'm also sharing a secret to make lamb patties extra-moist and juicy. Do you always think, only cooking at right temperature keeps meat moist?! In my honest opinion, ingredients paired with meat also play an important role in keeping meat moist and juicy while cooking.Ingredients for these burgers are still easy to find in any spice-lover's pantry. In fact, you will be surprised that you always had moist-juicy-lamb-secret-ingredient sitting in the pantry! So let's talk lamb burgers today!I hope you enjoyed long weekend? I had a nice long break and even missed Monday's recipe on blog. Or I should say, I wanted you to enjoy Mango Cheesecake a little longer. :)For us, past weekend was all about cooking-at-home. And lamb was on the menu, twice. I mostly cook chicken or fish for summer dinner and meats are generally in weekend menu. Often Vishal is in-charge of grill and he loves simple black pepper and salt seasoned lamb patties for Sunday lunch/dinner. Whenever it is more than salt-pepper, we switch roles and I'm the in-charge. :) I had this recipe in mind for quite sometime.. So, on weekend I told Vishal, "I'm cooking Lamb Burgers today!"Flavor and spices used for Greek Lamb Burgers are very close to Indian flavors. Like cumin, garlic, onion, and mint are very often used in Indian ground lamb kababs and so are in Mediterranean cuisine. If you are fan of either of these two cuisines, you should invest in keeping some cumin, coriander and oregano in your pantry.When we were shopping to cook lamb burgers for lunch... Vishal shared with butcher about our plans of grilling Greek-style burgers. Where he was impressed with my combination of flavors: lamb burgers with mint, roasted peppers and brioche buns..... He suggested us to add one more ingredient in lamb patties to help in binding, keeping meat extra moist and juicy. That ingredient is Milk Powder. I was really surprised but I did try it in these burgers. I must say, I'm so impressed with the results. Ground lamb meat, even though I bought 85-15 instead of regular 80-20 , came out super moist, tender and there was no sweetness of milk any where. score!Milk Powder?! Really? I bet you will have some in your pantry?! Add some to lamb burgers, friends!!Other than assembling ingredients, these lamb burgers come together super fast and with just 10 minutes prep, these are even easy to serve for dinner. You enjoy Lamb burgers and now, I get up to make something delicious for you for Wednesday!!Have a great day! -Savita
Provided by Savita
Categories Main Course
Time 25m
Number Of Ingredients 22
Steps:
- Cucumber Yogurt Sauce for lamb burgers: To make yogurt sauce, in a medium bowl combine, yogurt, cucumber, cumin powder, lime juice, mint, and parsley. Refrigerate until ready to use. Just before using, taste and adjust salt and black pepper.
- Set the grill to preheat. Heat 1 tbsp oil in a small sauce pan. Add onion and fresh chopped garlic. Sweat until onions are soft. (2-3 minutes). For lamb burgers, in a wide bowl, add ground lamb, softened onions, all spices with mint, parsley and salt. Mix to combine and distribute all ingredients.
- Make 4 large 1/3 pound patties or 6 small 1/4 pound patties as per liking.
- To cook lamb burgers: Place burger patties on medium hot grill and cook for 5-6 minutes, then flip and cook other side until burgers are done to your taste. Don't flip'em too often, let one side sear well and caramelize before tuning to cook other side. You can also lightly toast brioche buns, if prefer. For best result, after grilling, let cooked lamb rest for 5 minutes.
- To serve, slather 1-2 tbsp yogurt dressing on bottom half of bun, top with onion slices, lamb patties, roasted peppers,more yogurt dressing and fresh arugula. Serve and enjoy!
OPEN-FACE LAMB BURGERS WITH MINT YOGURT SAUCE
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
- Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
- Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
- Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
- Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.
SPICED BURGERS WITH CUCUMBER YOGURT
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix the cucumber, yogurt, cilantro, 1/2 teaspoon salt, and pepper to taste in a bowl. Set aside while you make the burgers.
- Combine the beef, onion, garlic, curry powder, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl and mix with your hands until just combined. Form into four 4-inch-wide patties, about 1/2 inch thick.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the burger patties and cook, turning once, until cooked through, 7 to 8 minutes for medium.
- Place the burgers on the buns. Stir the cucumber-yogurt mixture and spoon on top. Serve the burgers with sweet potato chips and pickled okra.
Nutrition Facts : Calories 428 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 80 milligrams, Sodium 765 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 30 grams
MOROCCAN LAMB BURGERS WITH MINT YOGURT SAUCE
Provided by Davida Lederle
Time 25m
Number Of Ingredients 15
Steps:
- Make the Mint-Yogurt Sauce first by combining all ingredients and setting aside to let flavours meld.
- In a large bowl combine all ingredients for the burgers and using your hands mix until well-combined.
- Form lamb meat into 5 patties.
- Heat up a grill over med-high heat (alternatively you can cook in a pan or grill pan) and cook for 4-6 minutes on each side.
- Place each patty on a bun and top with a dollop of yogurt sauce and any additional toppings.
- Serve warm.
CURRY-MASALA LAMB BURGERS WITH YOGURT SAUCE
This sounds so good, so I'm putting it here for safe keeping. I got it from Erin's Kitchen Blog, so I hope she doesn't mind. I can't wait to try it! In her recipe she used a medium handful each of cilantro and mint, so I've guessed it about 1/3 of a cup, and a squeeze of lemon juice was estimated at about 3 tbs. since Zaar won't allow handfuls and squeezes as measurements.
Provided by C. Taylor
Categories Lunch/Snacks
Time 20m
Yield 4-5 patties, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
- In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
- Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
- Serve the patties in the pita bread, topped with the sauce.
LAMB BURGERS WITH GREEK YOGURT SAUCE
Steps:
- For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
- For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
- Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.
LAMB BURGER WITH YOGURT SAUCE
This is a savory burger that has a Greek sauce to give it a Mediterranean flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch-thick patty. Sprinkle both sides with coriander and season with salt and pepper.
- In a small skillet, heat oil over medium-high. Add lamb patty to skillet and cook 3 minutes. Flip and cook just until cooked through (a little pink in the center is fine), 2 to 3 minutes. Transfer patty to bun and top with yogurt sauce.
Nutrition Facts : Calories 418 g, Fat 23 g, Fiber 1 g, Protein 27 g
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LAMB BURGERS WITH MINT YOGURT SAUCE - HEALTHY RECIPES …
From healthyrecipesblogs.com
5/5 (30)Calories 284 per servingCategory Main Course
- To prepare the sauce, process the sauce ingredients in your food processor until combined. Set aside.
- In a medium bowl, mix together the burger ingredients. Form four (4 oz) patties, 3 inches in diameter and 1/2 inch thick. Or form into two half-pound patties, as shown in the video.
- Preheat your grill over medium-high heat. I used a two sided, dual contact, George Foreman Grill, but any grill will work, including a grill pan. Lightly spray or brush the grill with oil.
- Grill the lamb burgers to your desired level of doneness. For medium doneness, grill about 5 minutes on the George Foreman grill, or 4-5 minutes per side if using a regular grill or a grill pan.*
MOROCCAN LAMB BURGERS WITH MINT-YOGURT SAUCE - FOOD …
From foodandwine.com
5/5 Category BurgersServings 4Total Time 40 mins
- In a small bowl, mix the yogurt with the mint, garlic and 1 tablespoon of the lemon juice. Season the yogurt sauce with salt and pepper and refrigerate.
- In a mini food processor, combine the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the remaining 1 teaspoon of lemon juice and 1 teaspoon of salt. Process the ingredients until a coarse paste forms.
- Scrape the currant–pine nut paste into a large bowl and add the ground lamb. Using your hands, gently mix the ground meat thoroughly with the seasonings and pat into 4 plump burgers. Set the burgers on a plate, cover them with plastic wrap and refrigerate for 15 minutes.
- Light a grill. Lightly brush the grate with oil. Grill the burgers over a medium-hot fire for 6 minutes per side for medium rare. Grill the buns, cut side down, until toasted. Set the burgers on the buns and serve with the mint-yogurt sauce.
MOROCCAN LAMB BURGERS WITH MINT YOGURT SAUCE
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- Combine all burger ingredients and form into 4 patties. Grill or fry for 5 minutes on one side and 2 - 3 on the other. Grilling/frying time will depend on the temperature of your grill. Check for doneness with a meat thermometer. Internal temperature should be 165°F.
LAMB BURGERS WITH CILANTRO-YOGURT SAUCE - FOOD & WINE
From foodandwine.com
5/5 Category BurgersServings 6Total Time 45 mins
- In a food processor, combine 3 tablespoons of the lemon juice with half of the minced jalapeños, the cilantro leaves, ginger, sugar, minced onion and 1/2 teaspoon of salt. Process until pureed. Transfer to a bowl and refrigerate.
- Light a grill. In a large bowl, combine the ground lamb with the remaining minced jalapeños, the scallions, mint, cheese, lemon zest and 2 teaspoons of the lemon juice. Add 1 teaspoon of salt, 1/2 teaspoon of pepper and the cayenne and mix gently with your hands. Pat the meat into 6 burgers.
- In a medium bowl, toss the tomato, cucumber and sliced onion with the remaining 1 tablespoon plus 1 teaspoon of lemon juice. Season with salt and pepper.
- Grill the burgers over a hot fire until nicely charred on the outside and pink within, about 4 minutes per side. Fold the yogurt into the cilantro puree. Spread some of the yogurt sauce on the bottom half of each roll; top each with a burger, another dollop of yogurt sauce and some of the tomato-cucumber salad. Close the sandwiches and serve.
BEST EVER LAMB BURGERS RECIPE WITH YOGURT SAUCE - WELL ...
From wellseasonedstudio.com
Ratings 2Category DinnerCuisine AmericanEstimated Reading Time 6 mins
- 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.
LAMB BURGERS WITH INDIAN SPICES & YOGURT-MINT SAUCE RECIPE
From myrecipes.com
4/5 (7)Calories 398 per servingServings 4
- To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.
- Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.
- Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.
- Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
LAMB BURGER WITH FETA CHEESE & YOGURT SAUCE - THE NOSHERY
From thenoshery.com
Reviews 5Total Time 20 minsEstimated Reading Time 3 minsCalories 445 per serving
- Mix first 7 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper, set aside.
- Mix lamb and next 6 ingredients in large bowl until well blended. Season generously with salt and pepper. Divide into 4 portions and shape mixture into four 3/4-inch-thick patties.
- Preheat grill or broiler. Brush pepper and onion slices with olive oil, place lamb patties and vegetables on broiler rack or grill. Cook patties through, about 4 minutes per side. Grill vegetables until tender and charred.
- Open burger buns, place burger, onions, peppers, tomatoes then large spoonful of yogurt sauce topped with feta cheese.
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