SPINACH FETA LAMB BURGERS
The original recipe for these delicious burgers came from Cooking Light Magazine. I adapted it to what I had on hand and loved the result.
Provided by flower7
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together spinach, lemon juice, pepper, salt, basil and egg.
- Add lamb and feta and mix together (your hands work best for this).
- Divide mixture into four portions and shape into patties.
- Grill or broil burgers for about 5 minutes on each side, or to desired doneness.
- Meanwhile, combine yogurt or sour cream, garlic and dill.
- When burgers are done, spread yogurt mixture on buns, add burgers and tomato slices (if using) and enjoy!
GREEK LAMB BURGERS WITH SPINACH AND RED ONION SALAD
Provided by Bon Appétit Test Kitchen
Categories Sandwich Onion Quick & Easy Dinner Lunch Feta Mint Ground Lamb Spinach Pan-Fry Cinnamon Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
- Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.
LAMB BURGERS WITH FETA TZATZIKI SPREAD
Steps:
- Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
- In a large bowl, combine the lamb, the cooled onion mixture, the oregano, dill, mint, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty." Cook it and taste for seasoning.
- Preheat the grill.
- Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
- Cut the pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
- Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.
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
LAMB BURGERS WITH FETA CHEESE
These cheeseburgers with a Middle-Eastern tang were introduced to The Times in 1987 by Pierre Franey, who wrote about them in "60-Minute Gourmet." They are made of ground lamb sprinkled with cumin, salt and pepper, and topped with crumbled feta cheese. Mr. Franey broiled the burgers, but they are just as good - arguably better - prepared on the grill. "A good dish to serve with the lamb burgers," Mr. Franey wrote, "is broiled and baked eggplant and tomatoes."
Provided by The New York Times
Categories dinner, easy, quick, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Divide lamb into 8 portions of equal size. Shape each into a patty and sprinkle on both sides with salt and pepper.
- Sprinkle top of each patty with an equal amount of cumin and rosemary. Pat to help the herb and spice adhere.
- Patties may be broiled or cooked in a skillet. If broiled, preheat broiler to high. Place patties on a baking sheet and place about 3 inches from source of heat. Broil them 2 minutes if you wish them rare, 4 minutes for well done. Turn patties and cook 1 minute if you wish them rare, 2 minutes for well done.
- If patties are cooked in a skillet, select one large enough to hold them in one layer. Brush skillet with a little oil and heat thoroughly on stove. Cook patties over moderately high heat for 2 minutes if you wish them rare, 4 minutes if well done. Turn patties and continue cooking 1 minute for rare, 2 minutes for well done.
- However the patties are cooked, top each with a portion of feta cheese.
- Place under broiler, preheated to high, about 3 inches from the source of heat. Let broil about 1 minute. Dot center of each patty with half a teaspoon of finely chopped parsley.
Nutrition Facts : @context http, Calories 1179, UnsaturatedFat 54 grams, Carbohydrate 2 grams, Fat 123 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 64 grams, Sodium 466 milligrams, Sugar 1 gram
LAMB BURGERS WITH FETA SAUCE AND SPINACH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toast the walnuts in a dry skillet over medium heat. Remove to a plate and set aside.
- Add 1/2 tablespoon extra-virgin olive oil, half a turn of the pan, and the onions. Cook for 5 minutes to soften, then put them in mixing bowl to cool.
- While onions cool, put the milk, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce.
- Add lamb to the bowl with the onions and season with salt and pepper, to taste. Stir in the remaining marjoram or oregano, paprika and cinnamon. Form the mixture into 4 patties, thinner at the center and thicker at the edges. Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat. Add the garlic clove and let it infuse the oil for 1 to 2 minutes. Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste.
- Add the lamb patties to the bun bottoms or charred bread. Shake off excess liquid as you remove the spinach and pile it on top of the burgers. Slather the bun tops with the feta sauce. Cover the burgers with the bun tops and serve.
GRILLED LAMB AND FETA BURGERS
Provided by Claire Robinson
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
GRILLED SPINACH FETA BURGERS
Turkey burgers have their fans, but we prefer feta burgers with ground beef and spinach. We serve them on toasted buns with lettuce, tomato and tzatziki. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir until tender, 1-2 minutes. Add spinach and garlic; cook until spinach is wilted, 30-45 seconds longer. Transfer to a large bowl; cool slightly., Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns. If desired, add toppings.Freeze option: Place patties on a baking sheet lined with plastic wrap; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 636mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
LAMB & FETA BURGERS
Delicately spiced morsels with a cooling yogurt dip - perfect party food. Serve with 1 cup plain yogurt mixed with 2 tbs chopped mint and salt and pepper to taste. Uncooked burgers can be frozen.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 16 burgers
Number Of Ingredients 10
Steps:
- First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
- Tip the lamb into a big bowl with the spices, chili, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16.
- Shape into burgers, pushing a cube of cheese into the centre of each and sealing inches Chill until just before your guests arrive.
- Heat oven to 400F and heat the oil in a frying pan.
- Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 15-20 mins until cooked through and piping hot.
- Pile onto a big plate and serve with the dip on the side.
LAMB & FETA BURGERS WITH MINTY YOGURT
Delicately spiced morsels with a cooling yogurt dip - perfect party food
Provided by Laura and Jess Tilli
Time 35m
Yield Makes 16
Number Of Ingredients 12
Steps:
- First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
- Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
- Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.
Nutrition Facts : Calories 100 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 8 grams protein, Sodium 0.33 milligram of sodium
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