Best Spiced Lamb Burger Recipes

Spiced Lamb Burger image

Provided by Anissa Helou

Yield Makes 8 servings

Number Of Ingredients 10

2 1/2 pounds ground lamb, preferably shoulder
1 medium onion, very finely chopped
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
3/4 teaspoon ground cumin
1/2 teasoon ground cinnamon
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup olive oil, plus more for grilling
8 thick medium pita breads with pockets

Steps:

Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl. Cover and chill at least 1 hour.
Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.

Spiced Lamb Burger With Tzatziki image

Provided by The Flying Chef

Categories Lamb/Sheep

Time 35m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 10

500 g ground lamb
1 small red onion, chopped finely
1 egg
1/2 cup panko breadcrumbs, flakes (Japanese breadcrumbs)
2 tablespoons sumac
4 bread rolls (your preference.) or 4 bagels, large turkish loaf (your preference.)
250 g tzatziki
80 g watercress
1 1/2 tablespoons lemon juice
16 slices beetroots, drained

Steps:

Combine lamb, onion, egg, breadcrumbs and 1 tablespoon of sumac in a bowl; shape into 4 patties.
Cook patties in an oiled fry pan or grill or BBQ until browned on both sides and cooked through.
Toast bread in toaster or under grill.
Combine remaining sumac and tzatziki in a small bowl.
Combine watercress with lemon juice in another bowl.
Spread tzatziki over bottom layer of bread, arrange 4 beetroot slices, place lamb burger on beetroot and top burger with cress.

Nutrition Facts : Calories 602.2, Fat 33.7, SaturatedFat 13.6, Cholesterol 144.1, Sodium 508.9, Carbohydrate 42.4, Fiber 2.3, Sugar 2.9, Protein 30.4

Middle Eastern Spiced Lamb Burger image

Provided by ozzygirl

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 loaf Turkish bread, cut into 4 portions, each split in half
1/2 cup hummus
70 g Baby Spinach
150 g roasted red capsicums, sliced thickly (roasted peppers)
1/2 small red onion, sliced thinly
chili sauce (optional)
3/4 cup fresh breadcrumb
2 tablespoons milk
500 g lamb mince
1 medium brown onion, coarsely grated
1/4 cup chopped of fresh mint
1 garlic clove, crushed
2 teaspoons ground cumin

Steps:

Place breadcrumbs in a medium bowl and pour the milk over. Add the mince, onion, mint, garlic and cumin. Season well with salt and freshly ground black pepper. Use your hands to mix until well combined.
Divide the mixture into 4 even portions and shape each portion into a patty about 15cm in diameter and 1cm thick.
Heat the oil in a large non-stick frying pan over medium heat until hot. Add the Lamb Patties and cook for 5 minutes. Turn and cook the patties for a further 2-3 minutes or until just cooked through. Alternatively you can BBQ these on a grill.
Meanwhile, preheat grill on high. Place bread portions, cut-side up, on an oven tray and toast under preheated grill for 2-3 minutes or until golden brown. To serve, spread the bottom halves of the bread portions with a little hummus.
Top with the spinach, roasted red capsicum, Lamb Patties, onion, remaining hummus, red onion and the chilli sauce. Season with freshly ground black pepper.
Cover with top of the bread portions and serve immediately.

Nutrition Facts : Calories 556, Fat 37.4, SaturatedFat 14.1, Cholesterol 92.3, Sodium 362.7, Carbohydrate 26.8, Fiber 5.1, Sugar 4.5, Protein 27.8