Feta Olive Lamburgers Recipes

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FETA AND OLIVE LAMBURGERS



Feta and Olive Lamburgers image

This delicious alternative to beef hamburgers has a Mediterranean twist with feta cheese and kalamata olives.

Provided by K

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 45m

Yield 4

Number Of Ingredients 7

1 pound ground lamb
1 cup crumbled feta cheese
1 large egg
½ cup kalamata olives, pitted and sliced
⅛ teaspoon ground cumin
ground black pepper to taste
4 whole-wheat hamburger buns, toasted if desired

Steps:

  • Combine the lamb, feta cheese, egg, and olives in a mixing bowl. Season with cumin and black pepper, and mix until well combined. Form the mixture into 4 patties, and place onto waxed paper. Refrigerate for 15 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Cook the lamburgers on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium. Serve on toasted buns with the condiments of your choice.

Nutrition Facts : Calories 536.6 calories, Carbohydrate 27.4 g, Cholesterol 155.8 mg, Fat 32.1 g, Fiber 3.2 g, Protein 32.6 g, SaturatedFat 13.4 g, Sodium 1004.7 mg, Sugar 5.6 g

LAMB BURGERS WITH FETA TZATZIKI SPREAD



Lamb Burgers with Feta Tzatziki Spread image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 22

Extra-virgin olive oil
2 red onions, 1 cut into 1/4-inch dice and 1 sliced, for garnish
Kosher salt
Pinch crushed red pepper
2 cloves garlic, finely smashed
1 1/2 pounds ground lamb
2 sprigs fresh oregano, finely chopped
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh mint, finely chopped
Zest of 1/2 lemon
4 whole wheat pitas or 4 seeded hamburger buns
Feta Tzatziki Spread, recipe follows
1 beefsteak tomato, sliced, for garnish
2 cups baby spinach, for garnish
2 cups plain Greek yogurt
1/2 cup crumbled feta
1 tablespoon white wine vinegar
2 cloves garlic, smashed and finely chopped
2 sprigs fresh mint, leaves cut into chiffonade
1 small bunch fresh dill, finely chopped
1/2 English cucumber, coarsely grated
Kosher salt

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.

GRILLED LAMB AND FETA BURGERS



Grilled Lamb and Feta Burgers image

Provided by Claire Robinson

Time 43m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds ground lamb
2 cloves garlic, finely minced
1/2 pound feta cheese, crumbled
1/2 teaspoon ground allspice
1/3 cup fresh parsley leaves, coarsely chopped
Kosher salt and freshly cracked black pepper
4 to 6 rolls or buns
Easy Tzatziki, recipe follows
1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper

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.

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE



Greek Lamb-Feta Burgers With Cucumber Sauce image

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

4 large unpeeled garlic cloves
1 ¼ pounds ground lamb
½ cup crumbled feta cheese
¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ large cucumber, peeled, grated and squeezed very dry in a clean towel
¾ cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin red onion slices
4 large, thin tomato slices
4 small (4 inch) pita breads

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 & FETA BURGERS



Lamb & Feta Burgers image

If you're planning an Olympics screening party this summer, serve up these delicious Greek Lamb & Feta Burgers served with Oregano Wedges for your guests using McCain Wedges - they're perfect for sharing! Visit www.summerofsharing.co.uk for more great recipes ideas and the chance to win a free party pack and the ultimate party to share with family and friends.

Provided by mccain

Time 1h5m

Yield Serves 4

Number Of Ingredients 15

300g McCain Sea Salt & Cracked Black Pepper Wedges
1/4 tsp dried oregano
500g lean lamb mince
1 garlic clove, peeled and finely chopped
1/4 tsp ground paprika
1 tsp ground allspice
1/4 tsp cumin powder
3-4 tbsp flat-leaf parsley, freshly chopped
Grated zest of 1 lemon
100g Feta cheese, roughly crumbled
Salt and black pepper
1/4 cucumber, peeled and sliced
1 small red onion, peeled and finely chopped
6 olives, sliced
4 crusty bread rolls, halved

Steps:

  • Place all the burger ingredients in a large bowl and mix well
  • Shape the mixture into 4 burgers and if you have time, chill for 20 - 30 minutes
  • Either cook the burgers under a preheated grill or on a hot barbecue for 6-8 minutes on each side until cooked through
  • Place the wedges on a baking sheet, sprinkle with the dried oregano and cook as per pack instructions
  • Serve the burgers on lightly toasted bread rolls and top with the cucumber, red onion and olives alongside a mound of oregano wedges

FETA, THYME AND MINT LAMB BURGERS



Feta, Thyme and Mint Lamb Burgers image

Lotte Duncan gives burgers a Mediterranean twist, adding feta and herbs to evoke the flavours of Greece

Provided by loveandpeas

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

450 g ground lamb
1 garlic clove, crushed
1 tablespoon chopped mint
50 g black olives, stoned and chopped
1 teaspoon tomato puree
1 pinch black pepper
100 g feta cheese
1 teaspoon thyme, chopped
1 cucumber, peeled and sliced
4 tomatoes, diced
1 red onion, chopped
100 g black olives, stoned
1 pinch black pepper
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey, preferably Greek
4 slices rustic bread, thick cut
1 garlic clove, peeled
2 tablespoons olive oil
1 tablespoon mayonnaise

Steps:

  • Put the lamb, crushed garlic, mint, chopped olives, tomato puree, salt and freshly ground pepper in a mixing bowl and mix well. Divide into four portions.
  • In a separate bowl, mix the feta cheese with the thyme. It doesn't matter if it crumbles, just gently squeeze together.
  • Take a quarter of the mixture into your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it.
  • Make sure the cheese is secure within the meat. Repeat with the other three burgers and chill in the fridge for 10 minutes.
  • In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives together in a bowl. Season with salt and freshly ground pepper.
  • Whisk the olive oil, cider vinegar and honey together and pour over the salad.
  • Heat a griddle pan until hot. Rub each slice of bread with the garlic clove and sprinkle with olive oil.
  • Cook the bread on the griddle pan until brown on each sides. Keep warm.
  • Now cook the burgers on a griddle pan. Turn once after five minutes, then cook for another 5 minutes on the other side.
  • Spread the mayonnaise on the toasted bread. Top each slice with a freshly griddled lamb burger and a small handful of salad and serve at once.

Nutrition Facts : Calories 711, Fat 55, SaturatedFat 18.5, Cholesterol 105.3, Sodium 878.9, Carbohydrate 29.5, Fiber 4.2, Sugar 9.5, Protein 26.4

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