Lamb And Mint Patties Burgers Recipes

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GREEK LAMB BURGERS



Greek Lamb Burgers image

Do something different on burger night...go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous does of fresh mint and parsley. Unexpected, yet super homey and familiar! Looking for sides and salads to serve along? Check the post above.

Provided by Suzy Karadsheh

Categories     Entree

Time 30m

Number Of Ingredients 19

2 lb ground lamb Or a combination of lamb and beef (see cook's tip #1)
1 small red onion, grated
2 garlic cloves, minced
1 cup chopped fresh parsley
10 mint leaves, chopped
2 ½ tsp dry oregano
2 tsp ground cumin
½ tsp paprika
½ tsp cayenne pepper, optional
Kosher salt and black pepper
Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
Warm Greek pita bread or buns
Homemade Tztaziki sauce
Sliced tomatoes
Sliced Green bell pepper
Sliced cucumbers
Sliced red onions
Pitted Kalamata olives, sliced
Crumbled feta

Steps:

  • Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
  • Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
  • Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
  • Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
  • Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

Nutrition Facts : ServingSize 1 Lamb Burger Patty, Calories 320 calories, Sugar 7 g, Sodium 143.2 mg, Fat 18.4 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 15.1 g, Fiber 1.3 g, Protein 23.6 g, Cholesterol 33.9 mg

LAMB BURGERS



Lamb Burgers image

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Provided by KLemons

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 30m

Yield 4

Number Of Ingredients 11

1 pound ground lamb
1 4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
  • Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
  • Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 26.1 g, Cholesterol 79.8 mg, Fat 25.9 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 8.1 g, Sodium 501.2 mg, Sugar 1.5 g

LAMB AND MINT PATTIES / BURGERS



Lamb and Mint Patties / Burgers image

Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free

Provided by Jubes

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, crushed
1 small piece ginger, peeled and grated (about1 inch piece)
salt
black pepper, freshly ground
675 g ground lamb (1.5 lbs ground lamb mince)
1/4 cup fresh mint leaves, finely chopped (one handful of leaves)
extra vegetable oil (for frying)

Steps:

  • Heat the olive oil over low heat.
  • Add the onion and cook for 5 minutes until soft.
  • Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
  • Remove from the heat and allow to cool.
  • Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
  • Roll large balls of the mixtureand flatten to make burger/patties.
  • Sit the patties on a plate and chill in the fridge until firm, if time permits.
  • Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
  • Serve hot on a roll or with veges or salad on the side.

Nutrition Facts : Calories 520.1, Fat 42.9, SaturatedFat 17.7, Cholesterol 123.2, Sodium 101.5, Carbohydrate 3.3, Fiber 0.6, Sugar 1.2, Protein 28.4

FETA AND MINT LAMB BURGERS (PAN FRY OR BBQ)



Feta and Mint Lamb Burgers (Pan Fry or BBQ) image

Evelyn I hope that you like this recipe. I created it and I am dedicating it to Evelyn/Athens as a thank-you for your efforts in RSC7. The recipe suggests 6 oz burgers but make them smaller if you wish. You may either pan fry or BBQ the patties. The Feta needs to be pan fried along with the mushrooms. Butter your buns if you wish.

Provided by Bergy

Categories     Lunch/Snacks

Time 27m

Yield 4 H amburgers, 4 serving(s)

Number Of Ingredients 12

24 ounces lean ground lamb
3 tablespoons of fresh mint, finely chopped
2 tablespoons fresh oregano, finely chopped or 1 tablespoon dried oregano
1 teaspoon chili flakes
salt & pepper
6 ounces feta cheese, semi crumbled
4 large buns, lightly toasted
4 lettuce leaves
16 slices cucumbers, peeled
8 slices tomatoes (if the tomatoes are small then have two slices on each burger)
4 slices sweet onions
16 mushrooms (optional)

Steps:

  • Mix the mint, oregano,chili salt & pepper into the ground hamburger.
  • Form into 4 patties.
  • BBQ instructions:.
  • Lightly grease your grill,.
  • Cook over medium heat for 4 minutes, flip very carefully and finsh cooking the other side apprx 5 minutes.
  • During the last 5 minutes cooking brown the feta in a lightly buttered fry pan over medium heat - cook the mushrooms in the same pan.
  • Pan Fried Instructions:.
  • With the heat on hi gh brown one side of the burgers, carefujlly flip, turn the heat to low medium, add mushrooms to the pan and cover. cook apprx 8 minutes.
  • Flip the burgers once more and add the feta cheese to the pan, cover.
  • Cook for just a minute or two until the feta starts to melt and is slightly brown.
  • Build you burgers by putting the burger on the bun with the feta cheese, add the other condiments & serve.

Nutrition Facts : Calories 747.9, Fat 51.9, SaturatedFat 24.8, Cholesterol 165.3, Sodium 827.8, Carbohydrate 28.6, Fiber 2.7, Sugar 6.8, Protein 40.1

GREEK LAMB BURGERS WITH MINT TZATZIKI SAUCE



Greek Lamb Burgers with Mint Tzatziki Sauce image

This Greek lamb burgers recipe with mint tzatziki sauce is perfect for summer grilling or anytime you need a super flavorful meal in no time.

Provided by Phoebe Lapine

Time 25m

Number Of Ingredients 16

1 pound ground lamb
1 garlic clove (minced)
1 small shallot (minced)
zest of 1 lemon
2 tablespoons chopped fresh mint
1 teaspoon sea salt
½ teaspoon cumin
Olive oil
4 burger buns (toasted)
Baby arugula, mint or parsley leaves (for garnish)
1 small cucumber (peeled, seeded and roughly chopped)
¼ cup tightly packed mint leaves
1 garlic clove
1 tablespoon lemon juice
1 cup full fat Greek yogurt
½ teaspoon sea salt

Steps:

  • In a large mixing bowl, combine the ground lamb, garlic, shallot, lemon zest, mint, salt, and cumin. With clean hands, fold together the meat mixture until the other ingredients are well distributed. Try not to overly break up the meat. Divide into 4 balls and form into 2-inch thick patties. You want them to be more round than flat.
  • Set a large heavy bottomed skillet (preferably cast iron) over high heat. Add a very thin layer of oil, just enough to grease the bottom of the pan. Cook the burgers until nicely browned on both sides, about 5 minutes per side for medium-rare. Remove to a plate to rest and tent with foil.
  • Meanwhile, combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber. Transfer to a serving bowl.
  • Serve the lamb burgers on the toasted buns and top with a spoonful of tzatziki and some baby arugula or herb leaves.

Nutrition Facts : ServingSize 4 g

MINTED LAMB PATTIES



Minted Lamb Patties image

Categories     Herb     Lamb     Appetizer     Broil     Mint     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 5

10 to 12 ounces ground lamb
1 green onion, finely chopped
2 tablespoons minced fresh mint
1 garlic clove, pressed
3 teaspoons chutney, such as Major Grey's

Steps:

  • Preheat broiler. Combine lamb with green onion, mint and garlic in small bowl. Season with salt and pepper; mix well. Form lamb mixture into two 1-inch-thick patties. Season patties with salt and pepper. Broil patties until brown, about 4 minutes. Turn patties and broil second sides until brown on top but still pink in center, about 4 minutes. Spread 1 1/2 teaspoons chutney over each. Continue broiling until chutney bubbles slightly, about 1 minute longer. Transfer patties to plates.

MINTED LAMB BURGERS



Minted Lamb Burgers image

Yield Makes 4 Servings

Number Of Ingredients 8

1/4 English cucumber
1/2 cup plain yogurt
1/4 cup chopped fresh mint leaves
1 1/4 pounds ground lamb
1/2 teaspoon ground cumin
four 4-inch pita loaves
1 1/2 cups shredded romaine
Accompaniment: 8 eggplant slices, grilled

Steps:

  • Seed and chop cucumber. In a small bowl stir together cucumber, yogurt, 2 tablespoons mint, and salt and pepper to taste. In a large bowl blend together lamb, cumin, remaining 2 tablespoons mint, and salt and pepper to taste. Form mixture into four 1-inch-thick patties. When forming patties, handle meat as little as possible for a juicier burger.
  • Prepare grill.
  • Grill burgers on an oiled rack set 5 to 6 inches over glowing coals about 4 1/2 minutes on each side for well-done. (Alternatively, burgers may be cooked in a hot well-seasoned cast-iron skillet or ridged grill pan.)
  • Toast pita loaves and split horizontally. Transfer burgers to pitas and top with cucumber mixture, eggplant, and romaine.

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