Traditional recipes

Minted Lamb Burgers with Feta and Hummus

Minted Lamb Burgers with Feta and Hummus


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Ingredients

  • 1/2 cup minced fresh mint
  • 1/2 teaspoon cayenne pepper
  • 1 7- to 8-ounce block feta cheese, sliced
  • 4 kaiser rolls, split, lightly toasted

Recipe Preparation

  • Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties. Heat olive oil in heavy large skillet over medium-high heat. Add patties to skillet; cook until bottoms are well browned, about 3 minutes. Turn patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare.

  • Place roll bottoms on plates. Top each with onion, burger, lettuce, another onion, and hummus. Press on roll tops.

Recipe by Katy Hees Santa Fe NM,Reviews Section

Lamb Burgers

Thick and juicy lamb burgers are mixed with an unusual mix of flavors that enhance and complement these burgers. Fresh toppings and a creamy sauce make these lamb burgers unforgettable!

I have fond memories of burgers and summer. My dad was always in charge of the grill. He would walk out to the grill (charcoal at first, gas later) like he was going on a trip out of the country. He’d take with him a sweat towel, a drink or two, and maybe even a snack.

Our grill was at the far end of the patio, so I’m sure to him, he did feel isolated and alone. He was a man dedicated to his post too He’d man the “grill” until every last piece of meat was charred. He never strayed. You have to admire that kind of loyalty.

I don’t have time for that kind of loyalty. As the primary griller in the house, I have strategically placed the grill close to the kitchen door so that I can come and go as I please. Having the grill in close proximity to the kitchen allows me work on things like this Avocado Salad , Orzo Salad , or this tortellini salad.

This way I enjoy my family and my guests and never once feel banished to grilling Siberia.


Lamb, Feta and Mint burgers

If I am making burgers, I’ll often make my tried and tested Easy Homemade Beef Burgers – one of the most popular recipes on my site, but I do also love to mix things up with different meats and different flavours.

I particularly like using lamb in burgers. Lamb is packed full of flavour and pairs so well with different herbs, spices and other flavourings.

I’ve already shared with you my Spicy Moroccan Lamb Burgers and today I want to share with you my latest creation – Lamb, Feta and Mint burgers!

Lamb and mint are well known partners, but this beautiful partnership is further improved by adding in a handful of crumbly, tangy Feta – giving these burgers a bit of a Greek twist.

In addition to the 3 hero ingredients, these delicious Greek inspired burgers have a little cumin, garlic and onion to enhance the flavour of the lamb and make this a truly irresistible burger!

What to serve with Lamb, Feta and Mint burgers?

These lovely lamb burgers are delicious served in traditional burger buns (I like the ones with seeds on top!), with all your favourite trimmings.

But to stick with the Mediterranean theme I like to serve these burgers with a dollop of freshly made tzatziki and a scattering of salad leaves – especially peppery rocket!

You could serve these burgers just as they are with a green salad, or why not serve up a Greek salad on the side and some homemade potato wedges?

Other side dishes which go well with these Lamb, Feta and Mint burgers include:

  • Easy Tabbouleh Salad
  • Mexican Roasted Sweet Potato Cubes
  • Roasted New Potatoes with Garlic and Rosemary
  • Easy Homemade Parmentier Potatoes

What to drink with Lamb, Feta and Mint burgers?

Mixing lamb – normally a red wine meat – with the tangy white wine friendly flavours of feta and tzatziki make this burger a tricky one to wine match. My best bet would be to go straight down the middle and opt for a dry, fruity rosé – something grenache/garnacha based from the south of France or Spain would be perfect here!

If it’s got to be red, then opt for a medium-bodied, fruity red, such as a young Spanish Garnacha. White wine is not a natural partner for lamb, but given the feta and yogurt in this dish, you could probably just about get away with a gutsy Sauvignon Blanc.

Can you make these lamb burgers ahead of time?

Of course! Simply make the burgers, but don’t cook them. Place carefully in a plastic container, separated by sheets of baking paper and place in the fridge. They will keep in the fridge for up to 3 days.

When you are ready to cook them, cook as per the recipe below.

Can you reheat these lamb burgers?

Yep, definitely. In the unlikely event that you have leftover cooked burgers, they will keep happily in the fridge for up to 3 days. You can eat them cold or reheat under a medium/low grill (broiler), or pan fry over a low heat, until piping hot all the way through.

Alternatively, you could crumble the leftover burgers into a tomato based sauce and serve with pasta.

Can you freeze lamb burgers?

Yes, absolutely – simply make the burgers, but don’t cook them. Place carefully in a plastic container, separated by sheets of baking paper and place in the freezer. They will keep in the freezer for 1 month.


Recipe Summary

  • 4 large unpeeled garlic cloves
  • 1 ¼ pounds ground lamb
  • ½ cup crumbled feta cheese
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ large cucumber, peeled, grated and squeezed very dry in a clean towel
  • ¾ cup sour cream
  • 1 tablespoon minced fresh mint leaves
  • 1 teaspoon red or rice wine vinegar
  • 1 clove garlic, minced
  • 4 large, thin red onion slices
  • 4 large, thin tomato slices
  • 4 small (4 inch) pita breads

Set 4 whole garlic cloves in a small skillet over medium-high heat toast until spotty brown, about 5 minutes. Peel, mince and set aside.

Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.

Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.

Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.

Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.


Recipe Summary

  • 1 pound ground lamb
  • 1 4-inch sprig rosemary, chopped
  • 4 sprigs thyme, chopped
  • 1 tablespoon garlic powder
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 hamburger buns, split and toasted
  • 4 thick slices tomato
  • 1 cup baby mixed salad greens

Preheat grill for medium heat and lightly oil the grate.

Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl shape into 4 patties.

Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.

Mix mayonnaise and mustard together in a small bowl spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.


Gallery

  • 1 pound lean ground lamb
  • ¼ cup (1 ounce) crumbled reduced-fat feta cheese
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (1-ounce) miniature whole wheat pitas (such as Toufayan Mini Pitettes)
  • ½ cup Minted Pea Hummus
  • Red onion slices (optional)
  • Alfalfa sprouts (optional)
  • Cucumber slices (optional)

Combine first 4 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill let stand 5 minutes. Cut each patty in half. Split each pita in half horizontally, cutting to, but not through, opposite side. Spread 1 tablespoon Minted Pea Hummus on bottom half of each pita, and top with half of 1 patty. Add onion, sprouts, and cucumber, if desired.


How to make the burgers

The kofte burgers themselves don't take long to prepare as you simple add everything in a bowl and mix it together. Don't be afraid to get your hands in there to mix it all up!

You can - and in fact I recommend - make them ahead and put in the fridge until needed. The chilling helps them to firm up and for the flavors to mingle. Then it's a quick cook and put them all together.


How to cook meatballs in the oven?

I might be a little biased but honestly the best way to make homemade meatballs is in the oven! How to cook meatballs in the oven is as easy as 1, 2, 3. Literally!

Only 3 steps for this Greek Lamb Meatballs Recipe. Check out our easy process.

  1. Combine ground lamb, cheese, and spices in mixing bowl.
  2. Roll into meatballs and coat each meatball in oil.
  3. Bake for 15 minutes and serve lamb meatballs with your fave ingredients.

There are a couple of ways to get a perfectly crispy meatball because the very best meatballs are crispy on the outside and melt-in-your-mouth on the inside. OH YES!

Here are 3 tips for getting crispy meatballs in the oven.

  • Add a little oil to each meatball before baking.
  • Broil meatballs for last 2 minutes in the oven.
  • After cooking in the oven, sear meatballs on each side in a greased pan.

10 of the Best Family Mince Recipes

My kids love mince! Be it meatballs, spag bol, nachos or pies, mince is a firm family favourite in our house.
It is especially good on busy days when you can cook it ahead of time for an easy reheat later.

Here are our 10 favourite mince recipes, what are some of yours?

1. Mince and Cheese Pie – with the cold weather blasting around the country who doesn’t like a good hearty pie. The recipe has been shared around social media and the comments below the recipe show that others like the recipe as much as we do.

“This was my first attempt ever at making a homemade pie. The result was spectacular. The flavours and taste were delicious, I will definitely be making this one again. Thanks so much for this recipe.”

Food Lovers, Mince and Cheese Pie. 18th May 2010. Photos by Carolyn Robertson 2010

2. Beef and Pork Mince Skewers – with a splash of fish sauce, some chopped lemongrass (can buy it in a jar), these skewers are full of flavour and a firm family favourite. I always make extra so the kids can have them in rolls for lunch the next day.

3. Swedish Meatballs – just right for this time of year when appetites seem insatiable.
Swedish meatballs always remind me of our friend and colleague Virgil Evetts who would search out Ikea stores around the world simply to eat their meatballs.


4. Turkish Lamb Mince Pizza – is one of those things that I make for us while the kids are eating their ham and cheese variation. The flavours on this are great.

5. Vietnamese Style Pork with Eggplant – yes my kids take some convincing around eggplant but the flavours in this dish are sensational.
I have tried your Vietnamese recipe and it was a success!…many friends of mine love it and I ahve recommended your website for them….
Thank you for helping me for making my cooking so effortlessly easy. Annabelle

6. Family Burgers – when the children were young I often challenged myself to get as many vegetables into each meal as possible and burger patties were filled with finely chopped vegetables such as this recipe. Sometimes I used beetroot and they were most impressed with the colour!

7. Thai Chicken Meatballs – with loads of flavour and the ability to vary the spice to suit your palates, these chicken meatballs are always a hit. My kids see them as the closest thing they get to instant noodles.


8. Chilli Con Carne – the ingredient list is long, the method simple and the end result is hearty and full of delicious flavour. Nothing instant about this recipe!


9. Lamb Kofta with Minted Yoghurt – lovely flavour and also the addition of bulghur wheat in the mixture gives it an interesting texture that is not as dense as many meatballs.


10. Thai Pork and Prawn Spring Rolls – I don’t deep fry that often but these are so delicious as a weekend treat!

Foodlovers, helen Jackson, 26 August 2011, Spring rolls, Photos by Carolyn Robertson


  1. On grease proof paper place the wrap in the middle.
  2. Spread the hummus over the base to cover the majority of the area.
  3. Sprinkle evenly the chopped onion and capsicum, lamb mince and feta.
  4. Cook for 20mins in the oven at 170 degrees or until lamb cooked though.
  5. Serve with dollops of yoghurt and mint leaves.
  • 1 x serving of vegetables
  • 1 serving of grains
  • 1 x serving of dairy
  • 1 x serving of protein

Final Thought

We should ideally be thinking more sustainably nowadays to preserve our environment. Kangaroo meat would also make a good addition to this dish if it is marinated in herbs and spices before hand.

Lamb and Mint Pizza
Posted by Daley Nutritions Nutritionists RNutr, Msc, BSc (Hons)
A little about us….

Daley Nutrition is a community nutrition team based in Melbourne Victoria, we run a range of nutrition based programs such as cooking demonstrations in Australia to raise people’s awareness of what they are eating and empower them to change certain eating habits. We work with not for profit organisations such as local councils, Diabetes Australia & Nutrition Australia to create a healthy eating environment for children and adults.



Comments:

  1. Mautaxe

    Huge human salvation!

  2. Kazram

    Bravo, they are simply magnificent thinking

  3. Shazil

    Quite right! I think this is a good idea. I agree with you.

  4. Jujinn

    what?



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