PINEAPPLE SALSA FOR LAMB BURGERS
Use this salsa to top our Mini Lamb Burgers. If you have leftover salsa, try it with pork.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Toast pasilla chiles in a dry small skillet over medium-high heat, turning often, until skins begin to blister, about 3 minutes.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, 4 to 5 minutes.
- Add toasted chiles, the pineapple, sugar, vinegar, mustard, and chipotle chiles to saucepan. Cover; simmer until pineapple is translucent, about 15 minutes. Discard pasilla chiles. Refrigerate salsa until cold, about 1 hour, before serving.
MINI LAMB BURGERS
My husband loves this recipe for mini lamb burgers. They're great for a light dinner or a hearty appetizer. Ground lamb makes really flavorful sliders, but you can use ground beef if you prefer. -Evelyn Rothwell, Los Angeles, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 sliders.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the mayonnaise, maple syrup and mustard; set aside. In a large bowl, combine the cheese, salt and pepper. Crumble lamb over mixture and mix well. Shape into eight patties., In a large skillet, saute onion in 1 tablespoon oil and 1 teaspoon butter until tender. Add vinegar; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, cook patties in remaining oil and butter over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear., Spread mayonnaise mixture over roll bottoms; top each with a burger and onion mixture and if desired, arugula. Replace roll tops.
Nutrition Facts : Calories 400 calories, Fat 27g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 564mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
PINEAPPLE BURGERS
When I got married, 30 years ago, my husband was in the military and these were all the ingredients I had available at the time. I just put them together, and they have been a family favorite ever since. In the winter, I make them in the broiler in the oven.
Provided by Food Network
Yield 8 burgers
Number Of Ingredients 7
Steps:
- Divide ground sirloin into eight 1/2" balls and eight patties. Place patties on grill and add sauce on each pattie, grill for a couple of minutes turn over add more sauce. Put one ground sirloin ball into each hole in pineapple slices. Place on grill, add sauce, and grill a couple minutes more before turning over and adding more sauce. Place buns on grill to warm. Place one pattie and one pineapple slice between two buns and serve.
- Sauce: in saucepan over medium heat, add ketchup, barbeque sauce and pineapple juice and bring to boil.
MINI LAMB BURGERS WITH CUCUMBER YOGURT SAUCE
Steps:
- Heat a double-burner grill pan over medium-high heat.
- In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.
- Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.
- Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
- Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.
- Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.
- Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.
LAMB CHOPS WITH PINEAPPLE SALSA
Make and share this Lamb Chops with Pineapple Salsa recipe from Food.com.
Provided by Evie3234
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare and heat barbecue.
- Trim chops of excess fat and sinew.
- Brush chops with oil and season with pepper.
- Salsa--------.
- Peel onion and chop finely.
- Slit open chilli, scrape out seeds, chop finely.
- Combine pineapple, onion and chilli in medium bowl; mix lightly.
- Add vinegar, sugar, salt, pepper and mint; mix well.
- Place chops on lightly greased barbecue grill.
- Cook 4-5 minutes each side, turning once, cook until just tender.
- Serve with the salsa.
GRILLED PORK BURGERS WITH PINEAPPLE SALSA
Slightly spicy grilled pork burgers are topped with a sweet and zesty pineapple salsa.
Provided by waterlily78
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
- Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
- Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
- Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
- Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
- Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
- Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
- Place burgers on buns and garnish with pineapple salsa.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 48.2 g, Cholesterol 73.6 mg, Fat 22.3 g, Fiber 4.9 g, Protein 25.5 g, SaturatedFat 7.1 g, Sodium 791.7 mg, Sugar 18.5 g
MINI LAMB BURGERS WITH PINEAPPLE SALSA
A dollop of bright, smoky pineapple salsa tops the burgers,which are spiced with toastedcumin and coriander andcapped by sprigs of freshoregano to evoke the far sideof the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 14
Number Of Ingredients 10
Steps:
- Toast cumin seeds and coriander seeds in a dry small skillet over medium heat, shaking pan often, until seeds are just beginning to brown, about 1 minute. Let cool. Finely grind seeds in a spice grinder. Pour through a fine sieve into a small bowl; discard any coarse pieces. Stir in salt, pepper, and dried oregano.
- Process salsa in a food processor until smooth. Using your hands, gently combine salsa, spice mixture, and lamb in a large bowl (do not overwork meat). Shape lamb mixture into 14 patties (about 2 inches in diameter and 1/2 inch thick). Refrigerate patties, covered, until cold, about 1 hour (or overnight).
- Using a 2-inch round cookie cutter, cut the centers out of top and bottom halves of buns.
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, 3 minutes per side for medium-rare. Toast buns, cut sides down, on grill during the last minute of cooking, if desired. Serve burgers on buns. Top with salsa; garnish with fresh oregano, if desired.
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PINEAPPLE LAMB BURGERS RECIPE - BRAZILIAN KITCHEN ABROAD
From braziliankitchenabroad.com
Cuisine TropicalEstimated Reading Time 3 minsCategory Main CourseTotal Time 35 mins
- First make the goat cheese cream by pulsing the cheese, the sour cream and a few drops of water in a blender. Let it sit in the fridge until it's time to assemble the burgers.
- In a medium bowl, mix in all the spices, the Brazilian Sofrito and the salt and pepper with the ground lamb, and set aside.
- Brush the pineapple slices with some olive oil, and season it with some salt, pepper and a little pinch of cinnamon.
SLOW-COOKED LAMB BURGERS WITH FRESH PINEAPPLE SALSA …
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- Get your lamb ribs out of the fridge at least an hour before you want to cook. Preheat your oven to 220°C (425°F/gas mark 7). If you’re using the outdoor grill, get it up to the same temperature — nice and hot! Lightly score the lamb fat with a sharp knife, and season the joint with salt and chilli flakes.
- Roast your lamb straight on a rack in the oven or right on the grill over direct heat, so the fat drips down and doesn’t suffocate the meat. Cook for 20 minutes, then drop the heat to 135°C (275°F/ gas mark 1). You’ll need to cover with foil for both indoors and outdoors (put the lid on outdoors, too). Slow-cook for another 1½ hours.
- While the lamb is cooking, get the pineapple salsa made. You need a high heat, so if you’re cooking outside, do it in the first 20 minutes of the lamb cook. Inside, use a griddle pan in your own time. Grill the pineapple steaks until you have a nice char. Set them aside to cool, then dice.
- Chuck the chopped pineapple into a bowl with all the other salsa ingredients, season with salt and pepper and mix well. Set aside for the main event.
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