Sun Dried Tomato Lamb Burgers Recipes

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LAMB BURGERS WITH SUN-DRIED TOMATOES AND BASIL



Lamb Burgers with Sun-Dried Tomatoes and Basil image

These little flavor bombs are so easy to make, and lamb is a more flavorful alternative to ground beef.

Provided by Dishing It

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 15m

Yield 4

Number Of Ingredients 6

1 pound high-quality ground lamb, at room temperature
¼ cup finely sliced fresh basil
⅓ cup chopped rehydrated sun-dried tomatoes
1 teaspoon garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil

Steps:

  • Combine ground lamb, basil, sun-dried tomatoes, garlic, salt, and pepper in a bowl and mix well using your hands. Form into 4 equal-sized patties.
  • Heat a skillet over medium-high heat. Add olive oil and allow to get hot. Add lamb burgers. Cook 5 minutes and flip burgers. Continue cooking until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 5 minutes more.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.1 g, SaturatedFat 6.8 g, Sodium 196.7 mg, Sugar 1.7 g

SUN-DRIED TOMATO BURGERS



Sun-Dried Tomato Burgers image

My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.-Melissa Obernesser, Utica, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup reduced-fat sour cream
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon pepper
BURGERS:
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 cup sun-dried tomato pesto
1 tablespoon salt-free Greek seasoning
1 pound lean ground turkey
1/4 cup crumbled feta cheese
4 whole wheat hamburger buns, split
1/4 cup chopped water-packed artichoke hearts
1/4 cup julienned roasted sweet red peppers

Steps:

  • In a small bowl, mix the first five ingredients. Refrigerate until serving., In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., On a greased grill rack, grill burgers, covered, over medium heat, or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers.

Nutrition Facts : Calories 391 calories, Fat 17g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 640mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

SUN-DRIED TOMATO LAMB BURGERS



Sun-Dried Tomato Lamb Burgers image

These lamb burgers can be made the day before and refrigerated until you're ready to grill. Serve with a cool drink and a tomato-cucumber salad for a refreshing yet hearty meal. -Sheila Sturrock, Coldwater, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1 pound ground lamb
1/2 cup dry bread crumbs
1 large egg, lightly beaten
1/4 cup crumbled feta cheese
1/4 cup chopped soft sun-dried tomatoes (not packed in oil)
2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, softened
1/4 teaspoon garlic powder
4 hamburger buns, split
Lettuce leaves, tomato slices and cucumber slices

Steps:

  • In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta., Freeze option: Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 815mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

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