Recipe by HerbanSpoons
"These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time)."
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chopped fresh mint
minced fresh ginger root
ground black pepper
1 (16 ounce) container
sweet onion, cut into 1/2-inch slices
ciabatta sandwich rolls, sliced horizontally
1 (8 ounce) package
feta cheese, sliced
baby arugula leaves
These lamb burgers are the perfect combination of easy-with-wow factor and great for a group. It's worth the time to make the simple yogurt sauce to go with it, but I've used store-bought Tzatziki in a pinch too. Also, I love these with caramelized sweet onions and regular tomatoes on top, but what a great way to use all those green tomatoes! Fantastic recipe, as is!
This was wonderful! Didn't alter any of the directions/ingredients and it turned out fabulously. My husband was just raving about these, will make it again!
This recipe has been a favorite of our Make-Ahead Mamas cooking group for over three years. We make it every summer during our Summer Grilling Cooking Party and it's a great gourmet alternative to a traditional hamburgers for your next BBQ.
To save time the day of your BBQ, make these ahead of time! Simply freeze the uncooked patties in a single layer on parchment paper on a cookie sheet, then stack the frozen patties in a freezer container or Ziploc Freezer bag. Thaw the day before your party, or cook the patties directly from the freezer (just add a few more minutes to the cooking time!). Delicious!
Loved these, they were so easy and taste so good! Thank you!
These were tremendous, beautiful and deep flavours. I chose to not stuff them as I wanted nice flat burgers and they tend to round out in my opinion when stuffed. I simply added the cheese paste to the top of the burgers on the grill, turned out amazing. Used the Bobby Flay indented burger tops as well and came out with perfectly big, flat 1/3 lb burgers! Making them again tonight and thought I would drop a line.
Very workable, will do again.
I did double the garlic ( loves me garlic )
and used a crusty baguette ( see pic )
They were so good. I'm making them again. I might try roasting the garlic that goes in the sauce first. They came out great. Also thought sliced cucumbers and grilled onions were good options on top.
We liked these pretty well, but I thought there was too much mint. My husband said he likes it better when I make gyro meat, which is made with a similar lamb/beef ratio but has different spices. I really enjoyed the yogurt sauce though. I would make these again but decrease the mint by half.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Lamb Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 431
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