Lamb Burger - Grilled Lamb Burger Recipe - COOK WITH ME.AT
Recipe in the description and at cookwithme.at
Like COOK WITH ME.AT on Facebook: facebook.com/cookwithmeat
Ingredients:
400 g Lamb Shoulder
1 tsp Salt
1 tsp Cumin
1 tsp Cilantro
Dried Apricots (approx. 80g)
Creamy Feta Cheese
Honey
Black Pepper / Salt
Black Olives
Lettuce
2 Burger Buns
Greek Yogurt
Fresh Mint (halve a bunch)
1 clove of Garlic
Vinegar
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Used tools & products:
Global Knife:
Napoleon Grill:
My Camera:
My Tripod:
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Preparation:
Mix all the spices and crush in a mortar. Season the cubed lamb shoulder, roughly chop the dried apricots and add them to lamb. Mix well and grind the ME.AT. Form two Burger patties and chill them for 1 hour.
In the meantime, mix together the Yogurt, finely diced garlic and mint together with a dash of vinegar and salt.
Preheat your grill, sear the Burgers from each side over direct heat for 2 minutes and move them to indirect heat. Close the lid of your grill and cook them for 8-10 minutes at 180°C / 356°F.
Add some of the mint yogurt on a toasted Bun, add some lettuce and the lamb patty, garnish with some Feta cheese, honey, black pepper and olives and enjoy.
Stay tuned, see you soon!
Music:
Artist: Gunnar Olson
Title: Good to go
The artist granted a licence for free use at the YouTube music library.
Lamb mint burgers
These lamb mint burgers are like no other burgers you have had before. The lamb meat ensures a strong flavour and the mint spices it up. You can put it in buns and add salad for an original taste. To buy lamb mint burgers, see
I Made The MOST Flavorful Lamb Burger in Existence
This video was created in partnership with the American Lamb Board.
This tasty grilled American lamb pub burger uses a delicious blend of Mediterranean seasonings and spices and is cooked to perfection. You will absolutely love the flavor of this burger.
Not only was this perfectly cooked, but I also took it to the next level by serving it on a toasted Kaiser bun with Arugula, pickles, homemade tzatziki sauce, pickled red onions, crumbled feta cheese, and chopped fresh mint. Talk about a flavor explosion.
This came together from start to finish in under 30 minutes, and it is absolutely worth it, I promise you.
PRINT OF THIS RECIPE AT:
Ingredients for this recipe:
RECIPE:
For the Pickled Onions:
• ¼ peeled and thinly sliced red onion
• ½ cup red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon sea salt
For the Tzatziki:
• ½ peeled, seeded, and shredded cucumber
• 1 cup full-fat Greek yogurt
• ¼ cup extra virgin olive oil
• 1 finely minced garlic clove
• juice of ½ lemon
• 1 ½ teaspoons finely minced fresh dill
• salt and pepper to taste
For the Burger:
• 2 pounds ground American lamb
• 1 ½ teaspoons ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon dry oregano
• ½ teaspoon sumac
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• ¼ peeled and finely grated red onion
• 2 finely grated garlic cloves
• 4 toasted Kaiser buns
• 1 cup arugula
• 16 dill pickle slices
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Pickled Onions: Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.
2. Tzatziki: Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.
3. Let the moisture from the cumbers drain into the bowl for about 10 minutes.
4. Squeeze the cucumber shreds to get as much extra moisture as possible, and then add it to a separate medium-size bowl along with the remaining recipe ingredients.
5. Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.
6. In a large bowl, thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic.
7. Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes.
8. Flip the burgers and cook for a further 5 to 6 minutes or until it reaches 160° F internally.
9. Remove the lamb burgers and rest for 4 to 5 minutes before serving.
10. To Assemble: Add some arugula to the bottom toasted Kaiser bun and then layer on with pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, mint, and the top toasted kaiser bun. Repeat with the other 3 lamb burgers and serve.
Cooking with Hermann - Lamb Burgers with Mint and Feta
In this week's edition of Cooking with Chef Hermann, the Chef will be cooking up minter lamb burgers with feta and hummus -- a dish that makes a great lunch or dinner. For the complete recipe, head to local-edition.com.
Minty Lamb Burgers
Burgers are a must-have for the warm weather season, especially with Memorial Day around the corner. Today, we're doing something other than just beef though. We're adding lamb to the mix. :)
Mint has often been associated with lamb since the older times, so it's only right to add some to the burger too.
Minty Lamb Burgers
Serves 6
Prep: 30 mins
Cook: 15 mins
Ingredients:
Frylight Cooking Spray
50g fresh white breadcrumbs
1 garlic clove, crushed
1 small bunch fresh coriander, chopped
1½ tsp mint sauce
1 large red onion, roughly chopped
500g lean lamb mince
6 lettuce leaves, to serve
6 brioche buns, to serve
3 gherkins, thinly sliced, to serve
salt and freshly ground black pepper
3 tbsp Tzatziki or mint yoghurt
Method
1. Preheat oven to 200 degrees.
2. Put the mince into a bowl. Add breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper. Mix with your hands until everything is combined. Using wet hands, shape into 6 burgers. Cover and chill in the fridge until needed.
3. To cook the burgers, spray a frying pan with Frylight and place over a medium heat. Wait for the Frylight to go clear. Fry the burgers for about 3–4 minutes on each side or until browned. Place pan into a preheated oven for 12-15 minutes until cooked through.
4. Serve in a brioche bun with lettuce, gherkins and some tzatziki or mint yoghurt.
For more recipes using Frylight please see our website