Minted Lamb Patties Recipes

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MOROCCAN-STYLE LAMB BURGERS



Moroccan-style lamb burgers image

Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour

Provided by Jamie Oliver

Categories     Mains     Alfresco     Beef     BBQ food

Time 25m

Yield 6

Number Of Ingredients 13

600 g quality lamb shoulder, minced
olive oil
6 burger buns
6 heaped tablespoons natural yoghurt
1 heaped tablespoon harissa paste
1 lemon
extra virgin olive oil
½ a bunch of fresh mint, (15g)
DRY RUB
½ teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout, or garam masala
1-2 teaspoons sweet smoked paprika

Steps:

  • Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
  • Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
  • You can either cook the burgers on a barbecue or indoors on a griddle - either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
  • Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
  • Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
  • Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
  • Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.

Nutrition Facts : Calories 496 calories, Fat 25.7 g fat, SaturatedFat 10.5 g saturated fat, Protein 27 g protein, Carbohydrate 41.7 g carbohydrate, Sugar 6 g sugar, Sodium 1.9 g salt, Fiber 2.6 g fibre

LAMB BURGERS WITH MINT MAYO AND TOMATO RELISH



Lamb burgers with mint mayo and tomato relish image

These tasty burgers are perfect as an easy mid-week meal, or for a barbecue. In fact, the tomato relish goes well with any grilled meat, from steaks and chops to bangers.

Provided by Mary Berry

Categories     Main course

Yield Serves 8

Number Of Ingredients 21

50g/1¾oz fresh white breadcrumbs
1 garlic clove, crushed
1 small bunch fresh coriander, chopped
1½ tsp mint sauce
1 large red onion, roughly chopped
500g/1lb 2oz lean lamb mince
1 tbsp olive oil, for frying
8 lettuce leaves, to serve
8 brioche buns, to serve
3 gherkins, thinly sliced, to serve
salt and freshly ground black pepper
1 tbsp olive oil
1 onion, roughly chopped
1 garlic clove, crushed
1 x 400g tin chopped tomatoes
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp tomato ketchup, or a pinch of sugar
2 tbsp mayonnaise
2 tsp chopped mint
1 tsp mint sauce

Steps:

  • For the burgers, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper in a food processor. Blend until it's just combined with a fairly coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 8 burgers, then place on a baking tray, cover and chill in the fridge until needed.
  • For the tomato relish, heat the oil in a saucepan, add the onion and garlic, then cover with a lid and fry over a medium heat for 5-7 minutes, or until soft. Add all the remaining ingredients to the pan, stir, bring to the boil and cook for 2-3 minutes. Season with salt and pepper, then cover again with the lid, reduce the heat and leave to simmer for about 10 minutes.
  • For the mint mayonnaise, mix all the ingredients together in a small bowl.
  • To cook the burgers, heat the oil in a large frying pan, or alternatively light the barbecue and let the flames flare up and die down. Fry or barbecue the burgers for about 3-4 minutes on each side or until browned and cooked through.
  • To serve, slice the buns in half and toast the cut side. Spread one half of each bun with the tomato relish and add a lettuce leaf, a burger, a dollop of mint mayonnaise and a few slices of gherkin before popping on the top half of the bun.

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

MINTED LAMB BURGERS



Minted Lamb Burgers image

Provided by Danny Boome

Categories     main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 14

1 bunch fresh mint leaves, about 1 cup leaves
1 cup pitted black olives
1/2 red onion, quartered
1 cup bread crumbs
1 1/2 pounds ground lamb
6 hamburger buns
Cucumber-Chile Salad, optional, recipe follows
3 shallots, finely sliced
1 large cucumber, peeled, seeded, quartered and finely sliced
2 garlic cloves, crushed and roughly chopped
2 fresno chiles, red jalapenos, seeded and finely chopped
1 tablespoon finely grated ginger
4 tablespoons rice vinegar
Coarse salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium.
  • Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare.
  • Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber Chile Salad. if desired. Serve.
  • Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste.
  • Yield: 6 servings

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

MINTED LAMB BURGERS



Minted Lamb Burgers image

Make a change from the usual burgers, with these minted lamb burgers. Enjoy sweet and juicy lamb burgers with this quick and easy recipe

Provided by mtc

Categories     Recipes

Number Of Ingredients 8

500g/1lb Scotch Lamb mince
60ml/4tbsp chopped fresh mint
1 clove garlic, crushed to a paste
50g/2oz fresh breadcrumbs
1 egg yolk
Salt and freshly ground black pepper
6 burger buns
Sliced tomato and lettuce to serve

Steps:

  • HowToStep
  • Split the burger buns then lightly toast each one on the inside.
  • https://makeitscotch.com/recipe/minted-lamb-burgers/
  • https://makeitscotch.com/wp-content/uploads/2014/03/RC_L134_MINTED-LAMB-BURGERS-1-scaled.jpg

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.

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.

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