California Dreamin Lamb Burgers Recipes

Steps:

• Create a flat-top cooking surface on a gas grill by using a couple of large cast-iron skillets, or a thick metal sheet like a Baking Steel, or soapstone cooking tiles. Light the grill, and set the burners to medium. Lower top of grill, and allow it heat.
• Gently combine the lamb, cumin, Sichuan peppercorns, chile flakes and salt in a large bowl, then form into four equal-size balls.
• Raise the lid of your grill, add the oil to the cooking surface and use a spatula to coat it, then place the onions and jalapeños on the surface, and fry them until lightly browned but still crunchy, approximately 3 to 5 minutes.
• Separate the vegetables into four piles with a good amount of space between them. (If using two pans, each pan should contain two piles.) Top each pile with one of the balls of meat. Use the spatula to smash the balls into flat patties, approximately 1/2 inch thick. Cook until the bottom of each patty is well browned and the meat is opaque about halfway to the top, approximately 3 to 4 minutes. Flip each patty, and cook through, approximately 3 minutes for medium.
• Place patties on buns, and top each one with cilantro leaves.

Steps:

• Prepare coals for grilling or heat gas grill.
• Lightly combine the lamb, onion, parsley, lemon zest, salt and pepper; form into four patties about 3 1/2 inches in diameter and 1 inch thick.
• In a separate bowl, mash the avocado with the lemon juice and yogurt.
• Season with salt and pepper and reserve.
• Grill the burgers 3 inches from the heat for about 4 to 5 minutes per side for medium-rare meat.
• Serve immediately on toasted rolls topped with the reserved avocado mixture, a tomato slice, and alfalfa sprouts.

Steps:

• In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
• Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
• What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast.

Steps:

• Add the cumin, coriander, oregano, paprika, red pepper flakes, cinnamon and 1 1/2 teaspoons salt to a small bowl and stir to combine. Add the ground lamb to a large bowl and break up slightly with a fork. Add the spice mixture to the lamb and using clean hands, mix the meat so the spice mixture is evenly dispersed. Form the meat into 4 equal size patties to fit the size of the buns.
• Brush the grates of an outdoor grill with oil and preheat to medium-high. On one side of the grill add the burgers and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Remove the burgers to a plate. Once you remove the burgers, place the buns, cut side- down on the grill to lightly toast, about 2 minutes.
• To assemble burgers: Lay buns on a clean work surface, cut side-up. Spread the Tzatziki Sauce evenly on the top and bottom halves of the buns. Place a patty on each of the bottom buns and top with Charred Tomatoes and Feta. Place the top buns on and serve.
• Grate the cucumber on the large holes of a box grater. Using clean hands, squeeze as much liquid as possible out of the cucumber. Add it to a small bowl and stir in the sour cream, dill, lemon juice and 1/4 teaspoon salt. Refrigerate in an airtight container for up to 3 days.
• Add the tomatoes to a large bowl and place the onions on top. Add the olive oil and 1/4 teaspoon salt and, using clean hands, rub the onions so they are coated in olive oil, but try to keep them intact in their rings. Lay the onions on a plate or rimmed baking sheet. The residual salt and oil will have dripped down to the tomatoes, so give them a slight toss to coat them. Skewer the tomatoes on a metal or wood skewer. This will help them not fall through the grates of the grill. (If using a wood skewer then be sure to soak in water for 30 minutes before using.)
• Brush the grates of an outdoor grill with oil and preheat to medium-high. Add the onions and tomatoes and grill until the onions are charred in places and the tomatoes are slightly bursting, about 2 minutes per side. Remove the onions and tomatoes and add to a medium bowl. Using kitchen shears, roughly cut up the onions and tomatoes. Add the crumbled feta and toss to combine. Refrigerate in an airtight container for up to 3 days.

Steps:

• Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil.
• Using your hand, mix everything thoroughly.
• Shape the mixture into 8 equal size patties similar to hamburgers.
• Heat the oil in a non stick skillet.
• Cook the patties over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.
• Drain on paper towels and serve.