Mini Lamb Burgers With Pineapple Salsa Recipes

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MINI LAMB BURGERS WITH PINEAPPLE SALSA



Mini Lamb Burgers with Pineapple Salsa image

A dollop of bright, smoky pineapple salsa tops the burgers,which are spiced with toastedcumin and coriander andcapped by sprigs of freshoregano to evoke the far sideof the Mediterranean.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 14

Number Of Ingredients 10

3/4 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/4 cup Pineapple Salsa for Lamb Burgers, plus more for serving
1 1/4 pounds ground lamb
7 hamburger buns
Vegetable oil, for brushing
Fresh oregano, for garnish

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.

PINEAPPLE SALSA FOR LAMB BURGERS



Pineapple Salsa for Lamb Burgers image

Use this salsa to top our Mini Lamb Burgers. If you have leftover salsa, try it with pork.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

2 pasilla chiles or ancho chiles, stemmed and seeded
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 medium pineapple, peeled, quartered lengthwise, cored, and cut into 1/3-inch chunks
1/4 cup packed dark-brown sugar
1/4 cup cider vinegar
1 tablespoon yellow ballpark mustard
1 to 2 chipotle chiles in adobo sauce, finely chopped

Steps:

  • Toast pasilla chiles in a dry small skillet over medium-high heat, turning often, until skins begin to blister, about 3 minutes.
  • Heat oil in a medium saucepan over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, 4 to 5 minutes.
  • Add toasted chiles, the pineapple, sugar, vinegar, mustard, and chipotle chiles to saucepan. Cover; simmer until pineapple is translucent, about 15 minutes. Discard pasilla chiles. Refrigerate salsa until cold, about 1 hour, before serving.

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.

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