CHEESE-STUFFED LAMB BURGERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
- For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
- For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
- Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
- Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.
BLUE CHEESE BURGERS
Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers.
Provided by QUIKSMYLE
Categories Main Dish Recipes Burger Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
- Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
- Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 19.6 g, Cholesterol 81.1 mg, Fat 20.5 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 7.9 g, Sodium 765.4 mg, Sugar 3.1 g
BLUE CHEESE LAMB BURGERS
Make and share this Blue Cheese Lamb Burgers recipe from Food.com.
Provided by tamibic
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix lamb, parsley, rosemary, salt and pepper.
- Divide into 4 balls.
- Make a dent and add cheese disk, cover and flatten.
- BBQ for 4-5 minutes per side.
Nutrition Facts : Calories 632.4, Fat 52.2, SaturatedFat 25.3, Cholesterol 156.3, Sodium 696.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 37.4
LAMB BURGERS
Steps:
- In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands.
- Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours.
- Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well.
- Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes.
GOAT CHEESE STUFFED LAMB BURGERS
I love making these flavorful lamb burgers stuffed with creamy, delicious goat cheese. I use basil and oregano in mine, but feel free to use your favorite herbs and spices, this recipe is very forgiving. Using fresh rosemary in the goat cheese filling will give the burgers a real Greek flavor. Serve the burgers on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.
Provided by LeeleeCooks
Categories Main Dish Recipes Burger Recipes Lamb
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
- Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
- Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
- Preheat an outdoor grill for medium-high heat.
- Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
- Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 15.8 g, Cholesterol 147.1 mg, Fat 31 g, Fiber 1.3 g, Protein 33.7 g, SaturatedFat 13.3 g, Sodium 2070.6 mg, Sugar 2.3 g
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