LAMP BURGER RECIPES
LAMB BURGERS RECIPE | ALLRECIPES
I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.
Provided by KLemons
Categories Main Dishes Burger Recipes Lamb
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 1/4-pound burgers
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
- Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
- Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.
Nutrition Facts : Calories 438.5 calories, CarbohydrateContent 26.1 g, CholesterolContent 79.8 mg, FatContent 25.9 g, FiberContent 2.2 g, ProteinContent 24 g, SaturatedFatContent 8.1 g, SodiumContent 501.2 mg, SugarContent 1.5 g
LAMB BURGER RECIPE - HOW TO MAKE LAMB BURGERS
Ditch the beef tonight and make a Lamb Burger for dinner.
Provided by Lena Abraham
Categories Barbeque dinner party meat
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice. Season with salt and pepper.
Divide ground lamb into 4 equally sized patties. Make an indent with your thumb in the center of each patty, and season both sides generously with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add burgers and cook until crisp on the outside and still slightly pink in the center, 6 minutes per side for medium. Spread each top and bottom bun with yogurt sauce. Top with the patty, red onion, arugula, and top bun.
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These spiced lamb burgers, topped with eggplant and feta, bring a bit of the Mediterranean to your backyard grilling.
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Lamb makes a wonderful burger. The natural flavors of the meat are complimented in this version by the spices, giving this a middle eastern feel. I like to serve these with recipe #461721 (see recipe 461721), but if you don't want to make the spread, top your burger with crumbled feta and whatever of the options below float your boat! I've written this to make 4 oz burgers, if you like yours larger, scale the recipe up to suit your appetite. Adapted from "Emeril at the Grill".
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Calories 459.6 per serving
- Place the burgers on the toasted buns, and garnish as desired. serve immediately.
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Calories 387 per serving
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- Spread about 1 Tbsp. yogurt sauce on bottom half of each toasted bun. Top with a small handful of dressed arugula. Place patties on top of arugula. Spread 1 Tbsp. yogurt sauce over patties and close up hamburgers. Serve with remaining arugula salad alongside.
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Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour
From jamieoliver.com
Total Time 25 minutes
Calories 496 calories per serving
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Total Time 25 minutes
Calories 496 calories per serving
- Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
- Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
- You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
- Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
- Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
- Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
- Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.
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