Grilled Spicy Lamb Burgers

Ingredients

• 1 pound ground lamb
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 tablespoon garlic, chopped
• 1 teaspoon sherry
• 1 teaspoon white wine vinegar
• 1 teaspoon molasses
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 pita bread rounds
• 4 ounces feta cheese, crumbled

Directions

1. Preheat grill for medium heat.
2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
3. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

compliments of allrecipes.com

Mediterranean Lamb Burgers

 

Courtesy of HerbenSpoons

Ingredients

• 1 pound ground lamb
• 1/2 pound ground beef
• 3 tablespoons chopped fresh mint
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) container Greek yogurt
• 1/2 lemon, zested
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 large sweet onion, cut into 1/2-inch slices
• 4 slices green tomato
• 4 ciabatta sandwich rolls, sliced horizontally
• 1 (8 ounce) package feta cheese, sliced
• 8 baby arugula leaves

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate. 
3. Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
4. Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

Blamburgers

Compliments of Isabel and Stuart Mace

Ingredients

• 1 tablespoon plus 1/2 cup vegetable oil
• 1 large garlic clove, minced
• 1 1/2 cups chopped fresh parsley leaves
• 1 cup wheat germ
• 1/2 cup sesame seeds
• 1 pound lean ground beef
• l/2 pound ground lamb
• 1/2 teaspoon salt
• 2 tablespoons high-grade steak sauce
• 3 eggs, lightly beaten

Directions

In a skillet, lightly saute the minced garlic clove in 1 tablespoon of oil. Add parsley, wheat germ, and sesame seeds and saute lightly again. Remove from heat and let cool.

Put ground beef and ground lamb in a mixing bowl. Add the cooled sauteed ingredients, salt, steak sauce, 1/2 cup vegetable oil, and eggs. Form into 3-inch patties. Place patties on grill and cook about 5 minutes on each side, or until cooked to desired doneness.

My Big Fat Greco-Inspired Burger

Ingredients

Tzatziki with Feta

1 small cucumber, peeled, seeded, and chopped
1 1/2 cups plain yogurt
1 garlic clove, minced
3 tablespoons finely chopped fresh dill
1/2 cup crumbled Greek feta cheese

Grilled Eggplant

3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1 large eggplant, sliced into rounds 1/2-inch thick

Patties

2 pounds ground lamb
3/4 cup chopped fresh mint leaves
1 1/2 tablespoons ground cumin
Salt
Freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 small pita breads, halved horizontally
3 cups chopped Romaine lettuce

 

Directions

To make the tzatziki, combine all of the ingredients in a bowl and mix well. Cover and refrigerate for 1 hour.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the grilled eggplant, combine the vinegar, oregano, salt, and pepper in a small bowl and then whisk in the oil until the mixture is thick and well blended. Arrange the eggplant slices in a 9 by 13-inch baking dish, pour the dressing over, and turn the eggplant to coat well. Set aside.

To make the patties, combine the lamb, mint, and cumin, in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads. 

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. Grill the eggplant slices until tender, about 3 minutes on each side. During the last few minutes of cooking, place the pita breads, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each bread bottom, place 1/2 cup lettuce, a patty, an equal portion of the tzatziki, and an eggplant slice. Add the bread tops and serve.

Makes 6 burgers

Lamburgers àla Grecque with Cilantro-Mint Chutney

 

Ingredients

Cilantro-Mint Chutney

1/3 cup plain yogurt
2 tablespoons chopped onion
1 1/2 fresh jalapeño chiles, seeded and chopped
1 1/2 tablespoons chopped fresh ginger
1/3 cup fresh mint leaves
3/4 cup cilantro leaves
1 large garlic clove, chopped
1/2 teaspoon kosher salt
Pinch of sugar

Patties

1 pound lean ground lamb
1 pound ground sirloin
1 garlic clove, minced
1/2 cup crumbled feta cheese
1/3 cup Kalamata olives, minced
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin mixed with 1 teaspoon ground coriander

Olive oil, for brushing on the grill rack
6 thick pita breads
6 tomato slices
6 thin red onion slices
6 red leaf lettuce leaves

Directions

To make the chutney, combine all of the ingredients in a blender or food processor and blend thoroughly. Cover and refrigerate until serving.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the lamb, sirloin, garlic, cheese, olives, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads. Brush the patties with the 1/4 cup olive oil, then sprinkle with the spice mixture.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of grilling, place the pita breads on the outer edges of the rack and toast lightly.

To assemble the burgers, slice off and discard about one-fourth of each pita bread and carefully spread the bread apart to form a pocket. Stuff a patty into each pocket and spoon an equal portion of the chutney over each patty. Add a tomato slice, an onion slice, and a lettuce leaf in each pocket and serve.

Makes 6 burgers