5 recipes Burgers You can cook it at home “part 3”

read part 1 of burger recipes

read part 2 of burger recipes

Mediterranean Lamb Burgers


  • 1 pound ground lamb
  • ½ pound ground beef
  • 3 tsp. chopped fresh mint
  • ½ tsp. ground black pepper
  • 16 oz. (1 container) Greek Yoghurt
  • ½ zested lemon
  • 1 clove minced garlic
  • ½ tsp. salt
  • 1 large sweet onion cut into ½ inch slices
  • 4 slices green tomato
  • 4 ciabatta sandwich rolls, sliced
  • 8 oz. (1 package) sliced feta cheese
  • 8 baby arugula leaves


  1. Start by heating 1 tbsp. of olive in a pan over medium heat. Cook and stir the onions in the oil until they are soft and translucent, approx. 5 min.
  2. Mix together the onions, lamb, egg, bread crumbs, garlic, salt and pepper.
  3. Divide the mix into 6 even parts and roll them into balls.
  4. Cover and refrigerate until ready to use.
  5. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined.
  6. Cover and let the mix chill for 5 min.
  7. Next up, preheat an outdoor grill for medium to high heat.
  8. Take the meatballs and make an indentation in the center of the ball and fill up the indentation with a tablespoon of the goat cheese mix.
  9. Evenly pull and form the meat patty around the goat cheese mix and in the process, make a burger shaped patty.
  10. Repeat this process with the rest of the meatballs.
  11. Grill the meat patties on the grill for approx. 8 min. per side or until they are no longer pink in the center.
  12. Assemble the burgers and serve.

Maple Glazed Chipotle Goat Cheese Lamb Burgers


  • 1 pound ground lamb
  • 1 head garlic
  • 6 oz. soft goat cheese
  • 4 tbsp. minced chipotle peppers in adobo sauce
  • 2 sprigs chopped fresh rosemary
  • 2 tbsp. maple syrup
  • 1 ½ tsp. salt
  • ½ tsp. cracked black pepper
  • 1 tsp. olive oil
  • 2 tbsp. maple syrup
  • 4 ciabatta buns, sliced


  1. Start by preheating the oven 300 degrees F (150 degrees C). Take the head of garlic and cut off the top of the head. Place the garlic onto an oven safe dish.
  2. Bake the garlic until the cloves are golden brown and soft, approx. 1 hour. Remove the garlic from the oven and let it cool. Once the garlic has cooled enough to handle, squeeze it in a mixing bowl. Add the lamb, goat cheese, chipotle peppers, rosemary, 2 tbsp. maple syrup, salt and pepper. Mix it well. Take the mixture and form it into 4 evenly sized patties.
  3. Heat the olive oil in a frying pan over medium-high heat. Sear the patties for approx. 1 min. on each. Reduce the heat to medium-low and continue cooking the patties to your liking, approx. 2 min. per side for medium-well.
  4. Approx. 1 min. before the patties are ready, pour in the remaining 2 tbsp. of maple syrup. Allow the syrup to thicken and glaze the patties. Serve on toasted ciabatta buns.

 Prosciutto Lamb Burgers


  • ½ cup dried bread crumbs
  • ¼ cup chopped fresh flat-leaf Italian parsley
  • 1 large egg, lightly beaten
  • 2 tbsp. whole milk
  • ½ cup grated Pecorino Romano
  • ¼ cup chopped sun-dried tomatoes
  • ¾ tsp. salt
  • ¾ tsp. freshly ground black pepper
  • 1 pound ground lamb
  • 6 large slices prosciutto, sliced medium thin.
  • ¼ cup olive oil
  • Fresh basil leaves for topping
  • Fresh tomato slices for topping
  • Extra-virgin olive oil for drizzling
  • Balsamic vinegar for drizzling
  • 6 burger buns


  1. Start by taking a large mixing bowl and combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper.
  2. Add the lamb and mix well. Divide the mixture into 6 evenly sized patties. Place the slices of prosciutto on a cutting board or some parchment paper. Take 1 of the patties and place it in the center of each slice of prosciutto and wrap the prosciutto around the burger.
  3. Place a large frying pan over medium heat. Add the olive oil and heat for 2 min. Place the lamb patties, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, approx. 6-8 min. Flip the patties and continue for approx. 6-8 min.
  4. Remove the patties from the pan and start assembling the burgers.
  5. Top each burger with 2-3 basil leaves, 1-2 slices of tomato and a drizzle of extra virgin- olive oil and balsamic vinegar and serve.

Pickled Feta Lamb Burgers


  • Extra-virgin olive oil
  • 2 red onions, 1 cut into ¼-inch dice and 1 sliced for garnish
  • Kosher salt
  • Pinch crushed red pepper
  • 2 cloves garlic, finely smashed
  • 1 ½ pounds ground lamb
  • ½ bunch fresh dill, finely chopped
  • ½ bunch fresh mint, finely chopped
  • 2 sprigs fresh oregano, finely chopped
  • Zest of ½ lemon
  • 4 burger buns
  • 1 beef steak tomato, sliced for garnish
  • 2 cups baby spinach, for garnish


  • 1 cup champagne vinegar
  • 1 tbsp. sugar
  • ½ tbsp. kosher salt
  • 2 mint tea bags
  • 1 bay leaf
  • 8 oz. feta, coarsely crumbled
  • ½ cup plain Greek Yoghurt


  1. Start by adding the vinegar, sugar, salt, tea bags, bay leaf and herbs stem to a small sauce pan along with 1 cup of water.
  2. Heat the mix until the sugar and salt has dissolved. Remove from heat and let cool.
  3. Place the feta in a small container. Add the vinegar mixture and make sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator.
  4. Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yoghurt.
  5. Pulse until fully combined.
  6. Next coat a large frying pan with olive oil, add the diced onions and with salt and crushed red pepper.
  7. Bring the pan to medium-high heat and cook the onion for approx. 3-4 min. Add the garlic and cook for another 2-4 min Turn the heat off and let cool.
  8. After this take, a large bowl and mix the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and ½ to ¾ cups of water. Sprinkle with salt and mix well.
  9. Preheat the frying again once more and divide the lamb mixture into 4 equal patties and sprinkle with salt Cook the burgers for approx. 4-5 min. per side for medium-rare. When done, remove the patties from the pan and let them rest for 3-4 min.
  10. Then take the burger buns and spread a layer of the pickled feta spread on both sides, add a patty and various garnish of your liking and serve.

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