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Spiced Lamb Burger Bites Recipe

Spiced Lamb Burger Bites Recipe


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Ingredients

  • 1 Pound ground lamb
  • 1 Tablespoon ground coriander
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground black pepper
  • Zest of 1 lime
  • Pinch of paprika
  • 8 mini Martin's Potato Rolls
  • 1 red onion
  • 1 Bunch cilantro
  • 1/2 Cup mayo
  • 1 Tablespoon ground sumac

Directions

Mix all the spices into the ground lamb. Form into 2-ounce patties. Slice the red onions paper thin into half-moons and soak in a good amount of ice water to remove the sharpness. Pick and wash the cilantro. Mix the mayonnaise with the sumac.

Sear the lamb patties on medium to high heat and cook until medium. Split and toast the potato rolls. Place the patties on the roll and garnish with the sumac mayonnaise, red onion, and fresh cilantro.

Nutritional Facts

Servings8

Calories Per Serving1467

Folate equivalent (total)685µg100%

Riboflavin (B2)0.6mg36.3%


Spiced Lamb Burgers with Spring Slaw

Photo by Chelsea Kyle, Food Styling by Simon Andrews

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

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Spiced Lamb Burgers

These cheeky lamb sliders are fun to make and of course can be scaled up for bigger burgers or down further for mini canapé bites.

Spiced lamb burgers, mq-0+
qini baps, roast garlic and mint by Tim Maddams

Ingredients

  • 500g standard bread dough (fermented)
  • 150g bread flour
  • 150g plain white flour
  • 2 teaspoons fast acting dried yeast
  • 200ml warm water
  • 1/2 teaspoon salt
  • 1 whole bulb of garlic

Mix all the ingredients together and kneed the dough until smooth and elastic, around 4 or 5 minutes should do, shape into a ball and place in an oiled bowl and cover with cling film. Allow to prove for an hour on your ESSE stove top or so somewhere warm.

Shape the dough into squash ball sized balls and place on a lightly floured tray, press them down lightly to flatten a little and leave to prove again, once doubled in size, spray with water and place inside your hot oven for 10 mins or until golden brown and cooked through, they should feel light to the touch. Place on a cooling rack to cool.

Mean while, drizzle the garlic bulb in olive oil, season and wrap in foil, place in a moderate oven to bake for an hour or so. Remove form the oven and allow to cool.

For the burgers
Ingredients

  • 500g minced lean lamb, or mutton
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon nigella seeds
  • Salt, pepper
  • 1 handful of washed and picked mint leaves

Mix the mince with the spices and season well, cook off a small amount to test the seasoning. Shape into small burger shapes, starting with a gob stopper sized ball and flattening it out, place on a plate and refrigerate until needed.

Cook the burgers straight on the top of your ESSE cooker or on a griddle pan and rest them for a few minutes before placing inside the mini buns, add a few mint leaves and squeeze out a little of the roasted garlic form the bulb and spread a little of this onto each burger, serve and enjoy.


Ingredients of Spicy Lamb Burger

  • 500 gm minced lamb
  • 4 tablespoon tomato ketchup
  • 2 red pepper
  • 1 tablespoon virgin olive oil
  • 2 onion
  • 1 cucumber
  • 8 burger buns
  • 1 1/2 tablespoon mint leaves
  • 3 teaspoon garam masala powder
  • 2 egg
  • 2 tomato
  • 8 slices cheese slices

How to make Spicy Lamb Burger

Step 1

To make your very own Spicy Lamb Burger, take a pan and heat about 2 tsp of oil in it. Then put sliced red peppers and fry them for a minute.

Step 2

Simultaneously take a bowl and break the eggs in it, beat them nicely. Once the red peppers turn soft, put minced lamb, garam masala, tomato ketchup and eggs in the pan. Cook all these together while stirring for about 1-2 mins. Then put this mixture in a bowl. Use this mixture to form burger patties.

Step 3

Now take a non-stick pan and heat oil in it. Put the patties in the pan and fry them until they turn crispy and golden brown in colour. Remember to repeat this process on both side of the patty. Once done, take them out.

Step 4

Now take the burger buns and cut them into two halves. On one put the sliced cucumber, sliced tomato and mint leaves. Put the patty on top. Then place the cheese slice.


Preparation

Step 1

Whisk garlic, almond butter, 2 Tbsp. lemon juice, 2 Tbsp. oil, and 2 Tbsp. water in a small bowl until smooth season with salt and pepper. Set sauce aside.

Step 2

Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 Tbsp. oil, 1 tsp. salt, and ½ tsp. pepper in a large bowl just to combine. Form into twelve ¾”-thick patties.

Step 3

Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet let rest 5 minutes.

Step 4

Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 Tbsp. lemon juice and 2 Tbsp. oil in a medium bowl season with salt and pepper.


  1. Combine all the ingredients (except the oil) in a large bowl and season with salt and pepper.
  2. Mix well and divide the mixture into four patties. Shape them into flattened balls, approximately 2cm thick.
  3. On a plate lined with baking paper, chill them in the fridge for 30 minutes.
  4. Cook on your barbecue or heat a grill pan or non-stick frying pan over high heat, but not smoking. Add the oil (or just the patties if grilling) and cook the patties for five to six minutes each side, or to your liking.

Make a soothing sleep balm for a good night’s sleep

Discover how to make your own soothing sleep balm - perfect for applying to pressure points before bed to soothe and calm.


Cabernet Franc is a great foil for the Moroccan flavors of this pungent lamb dish.

A good, rosy cut of lamb, succulent and earthy-sweet, is as purely delicious as any other meat you can eat. A lot of people might be skeptical, though. That’s because, only a few decades ago, American lamb was seriously gamy and tough.

But American lamb is a whole different animal now. Sheep in this country used to be raised mainly for wool, their meat an afterthought. Then synthetic fibers came along, wool production waned, and the industry started to breed for flavor and tenderness. No matter how you feel about polyester, it sure has given us better lamb.

There’s another reason to celebrate American lamb here in the West: It’s our local meat. Most comes from small Western family ranches (more than 75,000 of them) rather than factory farms. Some ranchers custom-sell lamb directly to consumers, right off the pasture, at any age desired, bypassing the usual six weeks or so of “finishing” the animals on grain in a feedlot. And though a well-raised lamb can taste fine finished on grain, lamb fed entirely from the range can be incredible.

With grain prices climbing, we’ll probably be seeing more 100 percent grass-fed lamb, particularly at farmers’ markets. Delicate, mild, and seasoned with the flavors of the pasture, it’s Easter worthy.


These burger bites make the perfect low-carb appetizer to please everyone from age six to age sixty, just set out some ketchup and mustard for dipping and watch them disappear! More party apps I love are Buffalo Chicken Egg Rolls, Jalepeño Popper “Nachos”, and Baked Sweet Potato Skins.

Check out a full list of more Party food ideas.

My husband loves bacon burgers, so when I saw these in New York Times Best Selling Cookbook, Danielle Walker’s Against All Grain Celebrations I knew I had to make them! Her book is filled with a year of gluten-free, dairy-free, paleo recipes for every occasion I knew I had to make them! Perfect for the Superbowl for an easy appetizer, or even great during in the warmer months for backyard parties. I slightly adapted them using less bacon and cooked them on my grill pan since it’s too cold to use my grill but you can also make them outside on the grill.


Svizzere Do Agnello Spicy Lamb Burgers With Herbed Yoghurt

Are you looking for a delicious lamb recipe with a difference? If you are, you’ve found it! Here’s my spicy lamb burgers with herbed yoghurt for you to enjoy.

For burgers, lamb makes a really nice change from beef. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. The yogurt makes a lovely cooling accompaniment to the spicy burgers. Light that barbecue and open the cold beers…!

Ingredients

  • 600g Lamb Mince
  • 1/2 Red Onion, Peeled & Grated
  • 3 Tablespoons Fresh Flat Leaf Parsley, Finely Chopped
  • 1 Carrot, Peeled & Grated
  • 1 Teaspoon Hot Paprika
  • 2 Teaspoons Dried Chilli Flakes
  • 1 Large Egg, Beaten
  • 2 Slices Brown Bread Breadcrumbs, Blitzed In A Food Processor
  • 6 Burger Buns
  • 60g Rocket Leaves
  • To Taste Salt

For The Herbed Yoghurt

  • 200g Greek Yoghurt
  • 3 Tablespoons Fresh Flat Leaf Parsley, Finely Chopped
  • 10 Mint Leaves, Finely Chopped
  • To Taste Salt

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Feast your eyes on the finest spicy lamb burgers with herbed yoghurt! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Put the lamb, onion, parsley, carrot, paprika, chilli flakes, egg and breadcrumbs into a large bowl. Season with 1 teaspoon of salt. Using your hands, mix well to combine and shape into 6 burgers. Place the burgers onto a flat plate, cover with cling film and rest in the fridge for 1 hour.
  2. To make the herbed yogurt, put the yogurt and herbs into a medium bowl and stir to combine. Season with salt and set aside.
  3. Remove the burgers from the fridge 10 minutes before you want to cook them.
  4. Preheat the grill to high and line a large baking tray with baking parchment. Put the burgers onto the lined tray and cook under the grill for 5 minutes, then gently turn each burger and continue to cook for a further 5 minutes.
  5. Meanwhile, split the burger buns in half and toast them.
  6. Serve the burgers between the buns with rocket leaves and a dollop of the herbed yogurt. Fantastic served with cold beers.

GINO’S TIP: If you’re short of time, place the burger patties in the freezer for 10 minutes to firm them up before frying.

Kcal 510
Fat 21g
Saturates 9g
Carbs 46g
Sugars 5g
Fibre 4g
Protein 32g
Salt 2.5g

Once you’re done, simply sit back and enjoy your spicy lamb burgers with herbed yoghurt and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


Vadouvan-Spiced Lamb Burgers

In this dish, we’re putting a French and Indian spin on the traditional burger. Vadouvan curry powder, a French spice inspired by Indian masala, is full of powerful, savory flavor. We’re using it here to season patties featuring lamb (a meat popular in Indian cuisine) and pairing the burgers with lightly fried, vadouvan-spiced zucchini rounds. And to perfectly balance the dish, we’re topping the burgers with a creamy yogurt sauce, which also makes the perfect crispy zucchini dip.

Title

Wash and dry the fresh produce. Using a peeler, remove the lemon rind, avoiding the pith mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint off the stems discard the stems. Trim off and discard the root end of the lettuce. Halve the buns. Cut the zucchini into 1-inch-thick rounds on angle. Peel and halve the onion. Thinly slice 1 half small dice the other.

In a medium bowl, combine ⅓ of the Greek yogurt and 3 tablespoons of water season with salt and pepper. Set aside. In a small bowl, combine the remaining Greek yogurt, half the mint (roughly chopping before adding) and the juice of 2 lemon wedges season with salt and pepper to taste.

Place the zucchini in a bowl season with salt, pepper and half the vadouvan curry powder. Toss to coat. Place the flour and breadcrumbs in 2 separate medium bowls. Working 1 at a time, completely coat each seasoned zucchini round in the flour (tapping off any excess), then dip in the coating mixture (letting the excess drip off), then coat in the breadcrumbs (pressing down firmly). Transfer to a sheet pan (or plate).

Place the ground lamb and beef blend, lemon zest, diced onion and remaining vadouvan curry powder in a large bowl season with salt and pepper. Gently mix to combine. Using your hands, form into two ½-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate cover with foil and set aside in a warm place. Wipe out the pan.

In the pan used to cook the burgers, heat a thin layer of oil on medium-high until hot. Add the breaded zucchini rounds in a single layer. Cook 3 to 4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate season immediately with salt and pepper. Carefully wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down toast 1 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface. Place as much of the lettuce and sliced onion as you&rsquod like (you may have extra) onto the bun bottoms. Top each with a cooked burger, a few spoonfuls of the yogurt sauce (you will have extra), some of the remaining mint and a bun top. Divide between 2 plates. Serve with the cooked zucchini rounds and remaining yogurt sauce on the side. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Using a peeler, remove the lemon rind, avoiding the pith mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint off the stems discard the stems. Trim off and discard the root end of the lettuce. Halve the buns. Cut the zucchini into 1-inch-thick rounds on angle. Peel and halve the onion. Thinly slice 1 half small dice the other.

In a medium bowl, combine ⅓ of the Greek yogurt and 3 tablespoons of water season with salt and pepper. Set aside. In a small bowl, combine the remaining Greek yogurt, half the mint (roughly chopping before adding) and the juice of 2 lemon wedges season with salt and pepper to taste.

Place the zucchini in a bowl season with salt, pepper and half the vadouvan curry powder. Toss to coat. Place the flour and breadcrumbs in 2 separate medium bowls. Working 1 at a time, completely coat each seasoned zucchini round in the flour (tapping off any excess), then dip in the coating mixture (letting the excess drip off), then coat in the breadcrumbs (pressing down firmly). Transfer to a sheet pan (or plate).

Place the ground lamb and beef blend, lemon zest, diced onion and remaining vadouvan curry powder in a large bowl season with salt and pepper. Gently mix to combine. Using your hands, form into two ½-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate cover with foil and set aside in a warm place. Wipe out the pan.

In the pan used to cook the burgers, heat a thin layer of oil on medium-high until hot. Add the breaded zucchini rounds in a single layer. Cook 3 to 4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate season immediately with salt and pepper. Carefully wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down toast 1 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface. Place as much of the lettuce and sliced onion as you&rsquod like (you may have extra) onto the bun bottoms. Top each with a cooked burger, a few spoonfuls of the yogurt sauce (you will have extra), some of the remaining mint and a bun top. Divide between 2 plates. Serve with the cooked zucchini rounds and remaining yogurt sauce on the side. Garnish with the remaining lemon wedges. Enjoy!



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