Minted Lamb Burgers With Beetroot Mayo Recipes

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MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA

Provided by Paul Gayler

Categories     Sandwich     Garlic     Lamb     Olive     Onion     High Fiber     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Cilantro     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 22



Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa image

Steps:

  • For salsa:
  • Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
  • Do ahead: Can be made 8 hours ahead. Cover and chill.
  • For burgers:
  • Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
  • Do ahead: Can be made 8 hours ahead. Cover and chill.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

Salsa
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives
Burgers
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable oil spray
4 large cracked-wheat hamburger buns, split horizontally
1 1/3 cups thinly sliced Bibb lettuce
Mayonnaise

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



Lamb & feta burgers with minty yogurt image

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

500g lamb mince
2 tsp ground coriander
2 tsp cumin seeds
1 red chilli , deseeded and finely chopped
handful parsley , chopped
2 rosemary sprigs, leaves stripped and chopped
good splash Worcestershire sauce
1 egg , lightly beaten with a fork
100g feta cheese , cut into 16 cubes
1 tbsp sunflower oil
200ml natural yogurt
small bunch mint , leaves chopped

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