Spinach Feta Lamb Burgers Recipes

GREEK LAMB-FETA BURGERS WITH CUCUMBER SAUCE

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.

GREEK LAMB BURGERS WITH SPINACH AND RED ONION SALAD

Steps:

• Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
• Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.

LAMB, SPINACH, FETA BURGERS

Steps:

• Mix the ingredients together in a large bowl.
• Form into 8 patties about 8cm (3inches) in diameter.
• Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.

SPINACH FETA LAMB BURGERS

Steps:

• Mix together spinach, lemon juice, pepper, salt, basil and egg.
• Add lamb and feta and mix together (your hands work best for this).
• Divide mixture into four portions and shape into patties.
• Grill or broil burgers for about 5 minutes on each side, or to desired doneness.
• Meanwhile, combine yogurt or sour cream, garlic and dill.
• When burgers are done, spread yogurt mixture on buns, add burgers and tomato slices (if using) and enjoy!

LAMB BURGERS WITH FETA SAUCE AND SPINACH

Steps:

• Toast the walnuts in a dry skillet over medium heat. Remove to a plate and set aside.
• Add 1/2 tablespoon extra-virgin olive oil, half a turn of the pan, and the onions. Cook for 5 minutes to soften, then put them in mixing bowl to cool.
• While onions cool, put the milk, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce.
• Add lamb to the bowl with the onions and season with salt and pepper, to taste. Stir in the remaining marjoram or oregano, paprika and cinnamon. Form the mixture into 4 patties, thinner at the center and thicker at the edges. Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat. Add the garlic clove and let it infuse the oil for 1 to 2 minutes. Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste.
• Add the lamb patties to the bun bottoms or charred bread. Shake off excess liquid as you remove the spinach and pile it on top of the burgers. Slather the bun tops with the feta sauce. Cover the burgers with the bun tops and serve.

LAMB BURGERS WITH FETA TZATZIKI SPREAD

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.

LAMB BURGERS WITH GARLIC SPINACH

Steps:

• 1. Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until the leaves are wilted. Transfer the wilted spinach to a colander and repeat with the remaining leaves. Gently squeeze the spinach dry, coarsely chop and reserve.
• 2. In the same skillet, heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat until softened, about 7 minutes. Transfer the onion to a large bowl and let cool.
• 3. Add the ground lamb to the bowl with the onions and break it up slightly. Add the red wine, cumin, cinnamon, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and blend well. Gently form the mixture into four 4-inch patties.
• 4. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover and keep warm.
• 5. Lightly brush the bread with olive oil and cook on prepared grill, turning once, until lightly browned, about 1 minute per side. Spread the fresh goat cheese on the bread and top with the garlic-spinach mix.
• 6. Brush the lamb patties with olive oil and season lightly with salt and pepper. Grill over moderately high heat, turning once, until the patties are nicely charred outside and medium-rare within, about 4 minutes per side. Transfer the chopped lamb steaks to the bread, and serve with a fork and knife.