Lamb burger recipes
Our top 3 of 9 Lamb burger recipes
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Feta Lamb Burgers
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Grilled Spicy Lamb Burgers
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Patak's Ultimate Rogan Josh Lamb Burger with Chilli & Ginger Salsa
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View all 9 variations
Tips
Delicious served with a baked potato or with tomato flavoured rice as shown here.
Ingredients
- 450 g lean minced lamb
- 2 spring onions. chopped
- 3 cloves of garlic. crushed
- 2 tbsp. oregano
- 1 tbsp. parsley
- 1 tsp lemon zest
- 1 tsp. cumin
- 1 tsp. wine vinegar
- 85 g feta cheese. crumbled
- 1 egg. white only
- 175 g greek yoghurt
- 3 tbsp. mint. chopped
- 4 pitta breads
- 1 tomato. red onion and yellow pepper
Method
- In a large bowl mix together the lamb, spring onions, 2 of the crushed garlic cloves, oregano, parsley, lemon, cumin and vinegar until thoroughly combined. Add the crumbled feta cheese and the egg white and combine. Divide the mixture into 4 and shape into patties. Place on a plate and refrigerate until ready to cook.
- To make the yohurt sauce, mix the yoghurt with the last clove of crushed garlic and the finley chopped mint.
- Grill or BBQ the patties without moving for 3-5 minutes. Flip and grill until just pink in the middle.
- To assemble the burgers, place each one on a sliced pitta bread, top with 2 tablespoons of yoghurt sauce and a slice of tomato, pepper and red onion.
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Add commentIngredients
- 1 pound ground lamb
- 2 tbsp. chopped fresh mint leaves
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. chopped fresh oregano
- 1 tbsp. garlic chopped
- 1 tsp. sherry
- 1 tsp. white wine vinegar
- 1 tsp. molasses
- 1 tsp. ground cumin
- ¼ tsp. ground allspice
- ½ tsp. red pepper flakes
- ½ tsp. salt
- ½ tsp. ground black pepper
- 4 pita bread rounds
- 4 ounces feta cheese crumbled
Method
- 1. Preheat grill for medium heat.
- 2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape 4 burgers.
- 3. Grill burgers 5 minutes on each side. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
Csongor has contributed to these popular cooking recipes:
Patak's Ultimate Rogan Josh Lamb Burger with Chilli & Ginger Salsa
by Pataks
Views 999, Added Tue Jul 27 2010
1 Comments
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carolinecrafer Tue Dec 18 2012 • Reply
I made this last night and it was yummy! it was very easy to make and and everyone wants me to make it again soon
Ingredients
- FOR THE BURGERS
- 1-2 tbsp. Patak's Rogan Josh Paste
- 450g Extra lean minced lamb steak
- 0.5 Red onion, finely chopped
- 1 Garlic clove, crushed
- 2 Patak's Plain Naans to serve
- 1 bag Mixed salad leaves
- CHILLI & GINGER SALSA
- 4 Vine tomatoes, deseeded and chopped
- 1 Red onion, peeled and finely chopped
- 1 Red pepper, halved, deseeded and chopped
- 2 Red chillies, halved, deseeded and finely chopped
- 1 tbsp. Freshly chopped ginger
- 1 tbsp. Freshly chopped coriander
- 1 Seeds of pomegranate
Method
- 1.Mix together the lamb, red onion, garlic and Patak's Rogan Josh Paste. Shape into 4 burgers.
- 2.Griddle or barbecue the burgers for 8 - 10 minutes, turning occasionally.
- 3.Mix together the salsa ingredients.
- 4.Griddle or barbecue the naan breads and cut in half. Serve the burgers on the naan breads with the salad leaves and top with the salsa.
3 Comments
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Add commentJaimeRose Wed Dec 9 2009 • Reply
Keith thanks for that - I tried making fish cakes last night (same principle that they normally fall apart upon cooking!) and tried your tips and it worked much better!Thanks so much - I will cook these burgers this evening as have all the ingredients in preparation!
Keith Tong Wed Dec 2 2009 • Reply
Many homemade burgers have a habit of falling apart due to a lack of fat. I sometimes add the yolk of an egg to the whites. The secret is not to move the patties once they are frying in the pan.
Hope this helps.
JaimeRose Tue Dec 1 2009 • Reply
Looks delicious - what a nice healthy burger alternative.
I always struggle with my burgers falling apart. Is there anyway you can recommend to stop that from happening?!
Thanks!