Lamb Burgers Cucumber Relish Recipes

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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

FIVE SPICE LAMB BURGERS WITH PICKLED CUCUMBER RELISH AND FIVE SPICE AIOLI



Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli image

Provided by Roger Mooking

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1/2 cup mayonnaise
Juice of 1 lime
2 teaspoons five-spice powder
1 teaspoon coriander seeds
1 tablespoon vegetable oil
1/2 red onion, small diced
1 red finger chile, seeded and diced
1/4 cup white wine vinegar
1/4 cup sugar
1 English cucumber, seeded and diced
Kosher salt
1/2 bunch fresh mint, stemmed and coarsely chopped
2 pounds ground lamb
1 shallot, minced
1/2 tablespoon fresh ginger, minced
1 clove garlic, minced
1 egg yolk
1 tablespoon five spice powder
Kosher salt and freshly ground black pepper
4 buns, for service
1 ripe tomato, sliced

Steps:

  • For the aioli:
  • In a small bowl, mix together the mayonnaise, lime juice, and five-spice powder. Refrigerate the aioli until ready to use.
  • For the relish:
  • In a saute pan over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook, stirring frequently, until translucent. Stir in the chile and white wine vinegar, and then sprinkle over the sugar, stirring until it dissolves.
  • Add the cucumber to the pan, and cook for 5 to 7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt, and let the mixture cool.
  • Just before serving the relish, stir in the mint, and season with salt, to taste.
  • For the burgers:
  • Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb mixture into 4 (8-ounce) burger patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.
  • Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides, and cooked through. Remove the patties from the grill, and set aside. Place the buns on the grill, cut-side down, and toast until golden.
  • Put the lamb patties on the toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato.

MINI LAMB BURGERS WITH CUCUMBER YOGURT SAUCE



Mini Lamb Burgers with Cucumber Yogurt Sauce image

Provided by Ted Allen

Categories     main-dish

Time 55m

Yield 8 burgers

Number Of Ingredients 19

1 1/2 pounds ground lamb
1 teaspoon minced garlic
1/2 tablespoon nonpareil capers
1 tablespoon chopped flat leaf parsley
1 teaspoon grated lemon zest
2 teaspoons mustard
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
8 mini buns
2 Roma tomatoes, sliced
Cucumber Yogurt Sauce, recipe follows
1 English cucumber
1/2 tablespoon kosher salt
2 cups yogurt, preferably thick, Greek yogurt
2 sprigs fresh dill, chopped
1 1/2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Extra-virgin olive oil

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.

EASY LAMB BURGERS WITH CUCUMBER-FETA SAUCE



Easy Lamb Burgers With Cucumber-Feta Sauce image

Make and share this Easy Lamb Burgers With Cucumber-Feta Sauce recipe from Food.com.

Provided by DramaQueen14

Categories     Lunch/Snacks

Time 35m

Yield 6 Burgers, 6 serving(s)

Number Of Ingredients 12

2 lbs ground lamb
2 teaspoons curry powder
kosher salt
fresh coarse ground black pepper
1 tablespoon olive oil
4 scallions, diced
6 ounces feta cheese
3 ounces plain yogurt
1/2 cup seedless cucumber, chopped and peeled
1 tablespoon red wine vinegar
1 large tomatoes, sliced
6 sandwich buns or 12 slices country bread, toasted

Steps:

  • To make feta sauce: In food processor mix yogurt, feta cheese, cucumber, one diced scallion and vinegar until smooth.
  • Add salt and pepper to taste.
  • Refrigerate while making burgers, or at least 15 minutes.
  • For burgers: Mix lamb, curry, remaining scallion and (generously)salt and pepper to taste.
  • Form into six oval patties(to fit rolls/toast) and season with salt and pepper.
  • In large skillet, heat olive oil on medium-high.
  • Cook patties until browned on outside and just cooked through(approx. 5 minutes each side).
  • Serve burgers on rolls topped with tomato slices and sauce.

Nutrition Facts : Calories 547.1, Fat 44.7, SaturatedFat 20.6, Cholesterol 139.1, Sodium 435.3, Carbohydrate 4.6, Fiber 0.9, Sugar 3.1, Protein 30.4

LAMB BURGERS & CUCUMBER RELISH



Lamb Burgers & Cucumber Relish image

A very tasty burger made with sweet succulent lamb and served with a tangy cucumber relish.

Provided by astro-chef

Time 30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • To make the relish, mix together the ingredients in a large glass bowl, cover and chill for at least 2 hours or it is best chilled overnight.
  • In a bowl mix the lamb, onion, pepper, and herbs, season with a little salt and pepper and mix thoroughly.
  • Pre-Heat The Grill
  • Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland)
  • Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.

HAMBURGERS WITH CUCUMBER RELISH



Hamburgers With Cucumber Relish image

I just love burgers and this one with the incredible topping is just delicious! Source - internet sometime ago - found in my old folders so I'm not sure but can guarantee it is GOOD!

Provided by jovigirl

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean ground beef
1/4 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons country-style dijon mustard
1 teaspoon dill seed
1 teaspoon mustard seeds
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1 tablespoon country-style dijon mustard
1 medium cucumber, thinly sliced
2 medium tomatoes, thinly sliced
1 small red onion, thinly sliced, separated into rings

Steps:

  • Prep and heat grill.
  • Meanwhile, stir together ground beef, chopped onion, salt, pepper and 2 tablespoons mustard in medium bowl. Form into 6 large (1/4-inch thick) patties; set aside.
  • Combine all relish ingredients except cucumbers, tomatoes and onion rings in medium bowl. Add vegetables; toss to coat. Place hamburgers on grill. Grill, turning once, until desired doneness (10 to 15 minutes for medium). Spoon relish onto hamburgers. Great on onion burger buns!

Nutrition Facts : Calories 252.1, Fat 14.2, SaturatedFat 5, Cholesterol 73.7, Sodium 259.7, Carbohydrate 6.3, Fiber 1.4, Sugar 3, Protein 24

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