GRILLED LAMB BURGERS
This recipe always surprises us with how easy it is to make and how flavorful it is! Play around with the spices and make it as spicy as you like.
Provided by luckycloud29
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill to medium temperature (in the winter, we use the George Foreman grill with great results) In a large bowl, mix the lamb, cilantro, oregano, mint, and garlic.
- Add rice wine, white wine vinegar, and honey to lamb mixture.
- In a small bowl, mix the cumin, red pepper flakes, salt, and black pepper.
- Throw spices into lamb mixture and mix well.
- Shape into 4 patties.
- Grill about 5 minutes on each side.
- Serve burgers inside pita rounds or rolls.
- Garnish as you like with sliced tomatoes, onions, and lettuce.
Nutrition Facts : Calories 498.9, Fat 27.5, SaturatedFat 11.7, Cholesterol 82.8, Sodium 681.2, Carbohydrate 36.5, Fiber 1.9, Sugar 2.3, Protein 24.6
SPICED LAMB BURGERS
This recipe came from a revelation in the '70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb - shoulder is best - highly seasoned and grilled rare. Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with nothing but salt, it's fantastic. Cooked with a variety of spices, as it is here, it's a game-changer. You can also stuff the burger, as Mr. Tsalbins does on occasion, with smoked mozzarella.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, burgers, main course
Time 20m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
- To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
- Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 16 grams, Sodium 481 milligrams, Sugar 1 gram, TransFat 0 grams
MINTED LAMB BURGERS
Steps:
- Preheat the grill to medium.
- Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare.
- Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber Chile Salad. if desired. Serve.
- Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste.
- Yield: 6 servings
GINGER & SPICE LAMB BURGER FOR ONE
I threw this together one Saturday evening and I thought it came out a winner. It has a lovely tang from the hot sauce and ginger/soy. I used a prepared Ginger sauce(1 tbsp) however in the recipe I changed it to 1 Tbsp Teriaki sauce and 1/2 tsp grated ginger because it may not be available everywhere..Just repeat as many times as you wish. Make it as hot as you want or tame it a bit. Great served with oven Fries
Provided by Bergy
Categories Lunch/Snacks
Time 22m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Place the teriaki sauce, ginger, worcestershire sauce,hotsauce cheese, salt& pepper on one of the patties, cover with the other pattie and seal carefully.
- Slide the sealed pattie into a heated pan (hot temp).
- Brown for 3 minutes, flip the burger, turn heat down to low medium, cover pan and cook 3 minutes,flip again, add Mushrooms, return cover and continue cooking until done over low heat.
- (apprx 12 minutes total).
- Meanwhile toast your bun, butter it if you wish I usually don't.
- When your pattie is cooked and the bun toasted place pattie on the bun along with all the condiments.
- Enjoy.
GRILLED SPICY LAMB BURGERS
Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.
Provided by Alan Hollister
Categories Main Dish Recipes Burger Recipes Lamb
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat.
- 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.
- 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.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 38 g, Cholesterol 101.1 mg, Fat 22.4 g, Fiber 1.9 g, Protein 29.4 g, SaturatedFat 10.7 g, Sodium 1003.5 mg, Sugar 2.2 g
SPICED LAMB BURGER
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.
Provided by Anissa Helou
Categories Sandwich Ground Lamb Grill Grill/Barbecue Parsley Coriander Cumin Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl. Cover and chill at least 1 hour.
- Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
- Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
- Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.
FIVE SPICE LAMB SHANK WITH TAMARIND AND GINGER
This is a very healthy, yet delicious recipe. It is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, I just served it with bok choy and gai larn (also known as Chinese broccoli).
Provided by The Flying Chef
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
- Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
- Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
- Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
- Boil or steam bok choy and gai larn separately until tender and drain.
- When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
- I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
- This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
- To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
- As I stated earlier to up carbs just serve with some steamed basmati rice.
Nutrition Facts : Calories 1946.7, Fat 100.9, SaturatedFat 41.1, Cholesterol 726.3, Sodium 1479.3, Carbohydrate 21.6, Fiber 2, Sugar 16, Protein 217.5
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