CHEESE-STUFFED LAMB BURGERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
- For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
- For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
- Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
- Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.
GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE
These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes European Greek
Yield 4
Number Of Ingredients 14
Steps:
- Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
- Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
- Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
- Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
- Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 25.2 g, Cholesterol 139.2 mg, Fat 46.8 g, Fiber 1.8 g, Protein 31.2 g, SaturatedFat 23 g, Sodium 760.5 mg, Sugar 3.6 g
PITAS STUFFED WITH LAMB BURGERS AND PEPPERS
Provided by Marian Burros
Categories dinner, weekday, burgers, main course
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Wash, trim, seed and chop peppers.
- Heat nonstick pan large enough to hold peppers and burgers until it is very hot; reduce heat to medium high, and add oil. Add peppers, and saute until they begin to soften.
- Meanwhile, chop onion finely, and mince garlic; chop fresh thyme leaves; pit the olives, and chop. Combine with lamb, pepper and bread crumbs, and shape into 4 patties. Add lamb burgers in between the peppers, and saute on both sides until they are pink in the middle.
- Slice about an inch off the top of the pitas, and heat two of them in the toaster oven until they are hot but not crisp, just a couple of minutes.
- Wash, trim and slice tomatoes; wash, trim and chop scallions.
- When peppers are cooked and burgers are done, stuff each pita with a burger, a quarter of the tomatoes and scallions, and some of the peppers. Serve the remaining peppers on the side.
- Toast the remaining two pitas, and repeat the stuffing process.
Nutrition Facts : @context http, Calories 720, UnsaturatedFat 14 grams, Carbohydrate 94 grams, Fat 25 grams, Fiber 15 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 563 milligrams, Sugar 9 grams
FETA-STUFFED PITA BURGERS
The flavors of these burgers are as deep as the eastern Mediterranean Sea, upon whose shores many of the ingredients originated.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine cornmeal, the 2 T milk, the onion, garlic, salt, oregano and lemon-pepper seasoning.
- Add ground lamb and ground beef; mix well.
- Shape meat mixture into eight 1/4-inch, thick patties.
- For filling: In a small bowl, combine feta cheese and the 1 T milk.
- Divide filling among four of the patties.
- Top with the remaining patties, press edges to seal.
- In a small bowl, combine cumin and cayenne pepper.
- Sprinkle mixture over patties.
- For a charcoal grill, place patties on the grill rack directly over medium coals.
- Grill, uncovered, for 12-16 minutes or until done, turning once, halfway through grilling.
- For a gas grill, preheat grill.
- Reduce heat to medium.
- Place patties on grill rack over heat. Cover and grill as above.
- To serve, cut pita bread rounds in half crosswise.
- Serve burgers in pita halves with arugula.
Nutrition Facts : Calories 404, Fat 22.8, SaturatedFat 10.3, Cholesterol 91.6, Sodium 527, Carbohydrate 21.7, Fiber 1.2, Sugar 1.3, Protein 26.4
GOAT CHEESE STUFFED LAMB BURGERS
I love making these flavorful lamb burgers stuffed with creamy, delicious goat cheese. I use basil and oregano in mine, but feel free to use your favorite herbs and spices, this recipe is very forgiving. Using fresh rosemary in the goat cheese filling will give the burgers a real Greek flavor. Serve the burgers on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.
Provided by LeeleeCooks
Categories Main Dish Recipes Burger Recipes Lamb
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
- Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
- Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
- Preheat an outdoor grill for medium-high heat.
- Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
- Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 15.8 g, Cholesterol 147.1 mg, Fat 31 g, Fiber 1.3 g, Protein 33.7 g, SaturatedFat 13.3 g, Sodium 2070.6 mg, Sugar 2.3 g
CHEESEBURGER PITAS
"Years ago, my mom converted a stuffed pepper recipe into this easy pita sandwich that calls for leftover rice," relates Becky Floyd of Riverside, California. "I've loved it since I was a kid, and now it's one of my husband's favorites, too." TIP: "For added convenience, use frozen diced green pepper and onions," advised Becky.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. , Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon mixture into pita pockets.
Nutrition Facts :
STUFFED JALAPENO PITA BITES
These delicious appetizers were a hit at our Easter Sunday potluck Brunch. I was pleased to find the recipe was in one of our local cook books 'A Taste Of Heaven' and surprisingly a recipe I had been thinking of trying. Delicious, easy and a crowd pleaser! I find putting them on a cookie sheet and heating through in a 350 oven make for a marvelous hot appetizer. Also excellent at room temperature.
Provided by Gerry
Categories < 15 Mins
Time 15m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon, cool and crumble.
- Cut mini pitas in half with scissors.
- In bowl microwave margarine and onions until soft - about 2 minutes.
- Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
- NOTE instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.
Nutrition Facts : Calories 75.5, Fat 3.8, SaturatedFat 1.6, Cholesterol 8.2, Sodium 117.8, Carbohydrate 8.4, Fiber 0.4, Sugar 0.6, Protein 1.9
PITA BURGERS
I serve this tasty variation on the traditional hamburger at backyard get-togethers. Similar to Greek gyros, the herbed ground beef patties are stuffed in pita bread with a yummy cucumber lettuce mixture. -Dorothy Wiedeman, Eaton, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, in a small bowl, combine the lettuce, cucumber, yogurt and sesame seeds. Top each burger with lettuce mixture; serve with pita breads.
Nutrition Facts : Calories 409 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 731mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein.
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