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.
The Ultimate Greek American Gyros
Follow my easy recipe to create the most delicious “Restaurant Quality” gyro pitas at home. This gyro meat can and should be doubled and even tripled because it freezes well. As a matter of fact, your family will beg you for this Greek-American classic once they try it.
Print this recipe here:
Serves 6:
1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Equipment: 9 x 5-inch loaf pan
For the Sandwiches:
Pita bread
Onion slices
Tomato slices
Tzatziki Sauce
Lettuce
Crumbled feta cheese
INSTRUCTIONS
Preheat oven to 325 °F, 160 °C.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!
NOTES
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan fry until golden.
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My cutting board:
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Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
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The BEST Burger Recipe: Smash Burgers, my way ????
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Print this recipe here:
Ingredients
12 oz (340g) ground beef (80/20)
salt, to taste
freshly cracked black pepper, to taste
Burger Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1-2 tablespoons ketchup
1 tablespoon mustard
freshly cracked black pepper to taste
The Toppings:
Brioche Buns
2 slices cheddar cheese
pickles
lettuce
onion, thinly sliced
tomato slices
Instructions
Divide the ground meat into 3 oz (85g) portions. Roll each portion into balls. Place each ball between 2 pieces of parchment paper.
Use the flat side of a mallet to flatten them into thin rounds.
Make the sauce: Combine all of the ingrdients together and mix well. Refrigerate until ready to use.
Cook the Patties: Heat a cast iron skillet or a griddle over medium-high heat.
Season one side of the meat with salt and black pepper. Place the seasoned side down onto the hot pan and season the other side with salt and pepper.
Cook 1-2 minutes and flip. Cook 30 seconds to a minute and top one of the burger patties with cheese. Place the other patty on top and remove from the pan.
Assemble the Burgers: Toast the buns on the grill for about 30 seconds and transfer to a plate.
Place a spoonful of sauce on the bottom bun and then top with lettuce, tomato, and onion. Add the double patties on top. Place pickles over the patties, more sauce and then the bun. Serve.
Kali Orexi!
Notes
The burger patties can be formed and placed on a tray. Cut parhment paper into around 5-inch squares to separate the patties. The paper will also make it easy to transfer the patties to the grill pan.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Chicken Burger Patties | Akis Petretzikis
Chicken Burger Patties | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Afroditi Chatzisokrati, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris, Eri Christogianni
Shake Shack Burgar. We hit 700k LOVE YOU ALL
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Shake Shack Burgar. We hit 700k LOVE YOU ALL
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1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1 tbsp pickle relish
1/4 tsp garlic powder
1/4 tsp paprika
pinch cayenne
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Burger | Akis Petretzikis
Burger | Akis Petretzikis
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This is a very special recipe for a very special dish! Just follow my instructions, and prepare the best homemade burger you've ever tasted, and in just 15 minutes! The combination of caramelized onion, crispy bacon, and juicy burger patties will take all the compliments at any occasion served!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Official website:
Facebook Page:
Twitter:
Instagram:
Pinterest:
Video Editor: Michael Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Kellina Dimitriadi