Mini Lamb Burgers Recipes

Steps:

• Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
• Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
• To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with burgers, tomato, and tzatziki.

Steps:

• Preheat a grill pan over medium high heat. Toss the quartered fennel in 2 tablespoons extra-virgin olive oil and season with salt and pepper. Put fennel on grill and grill on all sides, approximately 2 minutes. Remove from grill and cool. Once cooled, thinly slice and reserve.
• Combine lamb, rosemary, orange zest, finely chopped red onion, salt and pepper. Make 12 balls and flatten them into 3 inch meat patties. Grill 2 to 3 minutes on each side.
• Combine lettuces in a shallow bowl with sliced onion. Add sliced cooled fennel to salad. Scatter the oranges and parsley around the salad. Dress with vinegar, oil, salt and pepper, to your taste. Top portions of salad with 3 mini lamb patties and serve.

Steps:

• Make the sauce:
• In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
• Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
• Make the burgers:
• Preheat the grill.
• Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
• Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
• Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

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.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.

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.

Steps:

• In a big bowl mix lamb and pork mince. Add garlic, bread crumbs, eggs, cumin, parsley, pepper and salt. Mix everything together using hands, to ensure that there are no lumps with unseasoned mince.
• Make little burgers by rolling meat mixture in hand. Makes about 10 - 12 mini burgers.
• Preheat non-stick frying pan, preferably the one which has a lid. Pour in about 0.5 cm of oil and heat it up.
• Place mini burgers in hot oil and fry about 3 minutes on each side, with lid on. They are cooked when golden brown and juices run clear. Fry them in batches.
• Serve hot with mashed potatoes and tomato salad made from tomatoes and mayonaise.

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.