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These two-bite burgers are perfect for serving as an appetizer or as a small-bite offering at a buffet dinner. — Allison Beck
For the marmalade:
- 3 cups red onion, thinly sliced
- ½ cup brown sugar
- 1 cup red wine (anything in the house is fine)
- ½ cup sherry vinegar
- ½ cup red wine vinegar
- 1 bay leaf
For the burger:
- 2 pounds ground lamb
- 4 tablespoons fresh oregano, finely chopped
- 2 teaspoons red chili flakes
- 4 teaspoons fennel seed, toasted and ground
- 4 tablespoons roasted red pepper, small dice (preferably done at home, but from a jar is OK)
- Kosher salt, for seasoning
- Freshly ground black pepper, for seasoning
- 10-12 mini brioche slider buns (if not, dinner rolls will do), buttered and lightly toasted
- ½ pound Roquefort cheese
For the marmalade:
Combine all ingredients in a saucepan and gently simmer over medium-low heat.
Cook for about 30 minutes, or until the liquid is the consistency of syrup. Set aside to cool.*
For the burger:
Using your hands, gently combine all ingredients in a large bowl, being careful not to overwork the mixture. Form into 2-inch patties.
Heat grill. Season patties on both sides and grill over medium heat, about 2 minutes per side (we want them a little pink on the inside).
Place burger atop one half of a buttered and toasted brioche bun. Cut thin slices of Roquefort (slightly smaller than the diameter of the burger) and place on top. Finish with marmalade and the other half of the brioche bun.
Lamb sliders with feta cheese, red onions, and cumin-mayonnaise
While not as popular as beef or turkey, lamb creates a very tasty burger. Topped with feta cheese, sliced red onion, and a generous dollop of cumin mayonnaise, these lamb sliders have a decidedly Greek flair. The salty feta is the perfect accompaniment to the meaty lamb. The cumin mayo puts it over the top. They may be little, but these babies pack huge flavor. They were inspired by the Lamb Burger I had at The Breslin, a popular gastropub in New York City.
These sliders were easy to make, with only a few ingredients. I seasoned the lamb patties simply, with just salt and pepper and cooked them to medium-rare on a cast iron grill. Then, I just let the lamb, cheese, and cumin mayo meld together to create the perfect little juicy burgers.
You can also cook these outdoors, on your grill. Yummy!!
Lamb Sliders with Feta Cheese, Red Onions, and Cumin-Mayonnaise
Yields 6 sliders
1/2 cup mayonnaise
2 teaspoons ground cumin, more or less, to taste
1 pound ground lamb
salt and freshly ground pepper
olive oil, as needed
6 thick slices Greek feta cheese
red onion, thinly sliced, to taste
6 mini or “slider” buns (I got the sesame buns at Trader Joe’s)
Preheat cast iron pan over medium-high heat.
Combine the mayonnaise and ground cumin in a bowl. Set aside.
Season lamb with salt (not too much since the feta cheese might be salty) and pepper and shape into 6 mini patties.Brush each of the patties with a little olive oil and cook to your desired temperature, about 2-3 minutes each side for medium-rare depending on thickness, turning once.
While the lamb is cooking on one side of the cast iron pan, place the buns on the other side of the pan to toast.
To assemble the sliders, spread the cumin mayonnaise on the bottom buns. Arrange the lamb patties on top and place a slice of feta cheese on top and garnish with red onions. Serve with extra crispy french fries.
Sliders with Red Onion Marmalade and Blue Cheese
To make the marmalade: Heat a large heavy frying pan over medium-high heat. Add the butter and swirl the pan to melt the butter. Add the onions and cook, stirring occasionally, for about 5 minutes, or until they begin to soften. Reduce the heat to low and cook for about 12 minutes, or until the onions are tender.
Sprinkle in the sugar and stir well. Add the wine and vinegar and cook, stirring often, for about 15 minutes, or until the liquid is reduced and syrupy. Season to taste with salt and pepper. Reduce the heat to very low and keep warm, stirring occasionally.
In a small bowl, whisk the mayonnaise, lemon juice, mustard, and garlic together. Season to taste with salt and pepper. Set aside until ready to serve.
Prepare an outdoor grill for medium-high cooking over direct heat. Shape the beef mince into 8 patties slightly wider than the diameter of the buns.
Set the patties on a baking tray, coat them with a little olive oil, and season with salt and pepper. Brush the cut sides of the buns lightly with olive oil.
Transfer the patties to the grill and cook for about 3 minutes, or until the bottoms are browned. Turn the patties over and top with the cheese. Grill, covered, for about 2 minutes longer, or until an edge of a patty (not covered with cheese), pressed lightly with a forefinger, feels slightly resilient, for medium-rare. Remove the patties from the grill.
Add the buns to the grill, oiled side down, and grill for about 1 minute, or until lightly toasted, with grill marks. Remove from the grill.
Spread the buns with the aïoli and mound the rocket on the bottom halves. Top each bottom half with a patty, followed by a generous amount of the marmalade and the upper half of the bun. Serve hot.
Lamb Burger Recipe
I blame my love of lamb on my Irish-Italian dad.
I guarantee you, you have never met a man who get so excited when lamb goes on sale at the grocery store. It’s like his own personal version of Black Friday – getting there as soon as the store opens, loading up his cart, and sometimes he even shows up at my house afterwards asking to store some lamb in my freezer because he bought too much.
I don’t know why he thought he could trust leaving copious amounts of mouth-watering lamb in my freezer and expect me not to eat it… but I’m just going to hope he didn’t count how many packages he left here.
Lamb meatballs are one of my all-time favorites so I thought I would alter my recipe slightly to make a juicy and flavorful lamb burger.
This recipe has that perfect balance of lamb-to-aromatics (like onions, garlic, feta and optional mint) that lets the gamy, earthy flavor of the lamb shine while also making the burger interesting enough in it’s own right.
If your only memories of lamb is as chewy and slathered with too-sweet mint jelly, this recipe is going to make all of that better. This recipe will show you once and for all why lamb is better than beef. (And not just healthier!)
This Greek burger recipe would be perfect for a party – and you could even miniaturize it as a slider recipe – but we just enjoyed it as a quick and easy weeknight meal. This recipe only takes about 20 minutes from start to finish, and you can cook it on the BBQ or in a skillet, whichever you prefer.
I topped our burgers with cheater caramelized onions, tangy tzatziki sauce, and a sprinkle of feta cheese. You can switch out these toppings however you see fit – maybe a nice piece of cheese or a small scoop of salad? (OK, or a squirt of ketchup… just don’t tell my dad I told you that was okay…)
Ingredients for Lamb Burgers
Scroll down to the printable recipe card for full measurements.
Tip: adjust the seasonings and mix-ins as you see fit. You can also use a combination of lamb and another ground meat if you like.
Kitchen Tools You May Find Helpful
- Cast Iron Skillet<– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Large mixing bowl
- Measuring spoons and cups
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Sharp kitchen knife
- Baking sheet
How to Make Lamb Burgers
Place 1 Tablespoon olive oil into the skillet and heat over medium heat as you slice the red onions.
Add the onions to the hot oil and add the sugar and salt (to taste) when they are translucent.
Cook onions thoroughly, stirring occasionally, until dark brown (approximately 8-10 minutes total).
Remove the pan from the heat and stir in the balsamic vinegar, until absorbed. Remove onions to a small bowl and set aside.
Wipe the skillet clean (don’t bother washing – it will add to the flavor). Return to medium heat on the stove.
Combine the lamb, garlic, green onions, half of the feta and season to taste with salt and pepper.
Form the lamb mixture into 4 equal-sized burgers and make a thumb-indent in the center of each (these will raise when cooked, so this helps keep the burgers flat when done rather than dome-shaped).
Add the remaining olive oil to the skillet and once hot, add the burgers.
Cook burgers until golden brown on each side, approximately 4-6 minutes per side, and an internal temperature of at least 160F is reached.
Meanwhile, you may want to toast the burger buns by cutting in half and placing under the broiler for 3-4 minutes.
Assemble the burgers by placing the lamb burgers on the toasted bottom bun, topping with tzatziki sauce, caramelized onions and evenly distributing the remaining 1/2 cup feta amongst the 4 burgers. Add other toppings as desired.
The Wild Cooks' Blog
This dish works well for dinner parties, as everything can be prepared in advance. Just part cook the lamb and finish off with the other ingredients before serving.
Bolton Abbey Lamb with Red Onion Marmalade
4 portions of trimmed lamb rump, ideally marinated overnight with some olive oil, fresh thyme, rosemary and chopped slivers of garlic (4 cloves). Leave overnight in the fridge covered in cling film on a low shelf.
Red Onion Marmalade
3 large red onions, peeled and sliced into thin half moon pieces
½ bottle of red wine
3 tablespooons soft brown sugar
2 tablespoons red wine vinegar
4 sprigs finely chopped thyme (leaves only)
2 tablespoons olive oil for frying
Fry the onions in a frying pan over a fierce heat until they start to soften.
Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme.
Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left. Remove from the heat and taste.
At this stage, depending upon the size of the onions, you may need to add a little more sugar or vinegar. If so return to the stove.
Once you are happy with the flavour, season with a little salt and pepper and put to one side.
Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it’s very nice on a ham sandwich!)
Wild Garlic New Potatoes
20 new potatoes
Small bunch of washed wild garlic (stems removed)
60g local butter
Salt and pepper
Boil the new potatoes for 25 – 30 minutes until they are soft. Shred the garlic into strips and sprinkle over the drained cooked new potatoes, add the butter and mix well together, seasoning if necessary.
Don’t panic, this can be as easy as you like!
2 shallots, peeled and finely chopped
1 large glass of Fleurie (other red wine or port would do)
1 tablespoon of chopped mixed fresh herbs (parsley, chive, mint, tarragon, basil)
1 pint of reduced lamb stock (to cheat buy it from Sainsburys!)
4 dice size knobs of butter
Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the fleurie and boil until there is hardly anything left. Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this). Remove the pan from the stove and whisk in the 3 remaining knobs of butter. Correct the seasoning and throw in the chopped herbs.
20 spears of asparagus, peeled if necessary
Place the asparagus spears into a large pan of boiling salted water and cook for approx 2 minutes. Toss in melted butter before serving.
To assemble the dish:
Heat a non stick frying pan and place the seasoned lamb into the pan after draining off any excess oil. Colour the lamb well on both sides and place in the oven at 180°C for approx 12 minutes. Remove and allow to rest for 10 minutes.
Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
Slice the lamb and place in a wheel shape on top of a portion of the potato. Balance the warm red onion marmalade on top of the lamb and spoon some jus around the edge of the plate. Serve with the asparagus.
Wild Garlic is often found in woods and by rivers and streams. If you are not sure which plants are Wild Garlic, rub the leaves between your fingers and smell them – it will soon become apparent! Obviously you should make sure you do not pick garlic from nature reserves, or too much from a single area. Also, be careful not to trespass on private land and try and select plants which have not been sprayed.
Lamb korma with red onion kachumber
For the paste, put all the ingredients into a mini processor and whiz to a powder. Tip into a bowl and add 4tbsp water. Stir well and mix to a paste. Divide into three, freeze two parts in separate bags and put the remainder into a bowl.
To make the curry, add the yogurt, lamb and caster sugar to the paste in the bowl and mix well. Cover, chill and marinate for at least 4hr, preferably overnight.
Preheat the oven to 190°C (170°C fan) mark 5. Heat the oil in a casserole dish, add the turmeric and coriander and fry for 30sec. Add the onion and stir-fry over a high heat for 10min until softened and golden. Add the garlic and ginger and cook for 1-2min. Add the lamb, cover and cook in the oven for 20min.
Meanwhile, make the cachumber. Put all the ingredients in a bowl and toss together. Season well with salt and chill.
Take the casserole out of the oven, reduce the temperature to 170°C (150°C fan) mark 3. Add the ground almonds, cream, saffron and 100ml (3½fl oz) water, season well with salt and freshly ground black pepper and stir together. Cover and cook for 1hr 30min or until tender.
Garnish with mint and serve in deep warmed bowls with the red onion cachumber and some naan bread to wipe the bowl clean.
Try more Indian recipes:
The quantities for the korma paste make three times the amount you need. Simply pop the surplus in the freezer so you have a head start next time you prepare the curry. The paste needs to be used within three months. Defrost it in a microwave for 1min 20sec or stand at cool room temperature for 1-1½hr.
Merguez Lamb Sliders
1. Combine the meat, Merguez seasoning, black garlic puree, Aleppo chile pepper flakes and oil. Mix thoroughly by hand until the ingredients are fully incorporated. Form mixture into patties, each roughly 3 inches in diameter.
2. Preheat gas or charcoal grill to medium-high heat. (Around 400 degrees Fahrenheit.) Place burgers on grill, flipping once or twice during the cook. Grill for not more than 5 minutes per side, for medium-rare to medium cook levels. Adjust cooking time to achieve preferred center cook level.
3. Lightly toast your bread. Add your desired accouterments. Serve and enjoy!
- 2 tablespoons olive oil
- 2 pounds red onions, halved and thinly sliced
- 1 cup dry red wine
- 1/3 cup light brown sugar
- 1 tablespoon chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.
Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.
Cooking lamb shanks is easy!
Being a tough cut of meat that needs slow cooking to make it fall-off-the-bone tender, lamb shanks are actually very forgiving so it’s a real easy cut to cook with.
You literally cannot overcook lamb shanks.Leave it in for an hour too long, and the meat is still succulent and juicy. The worst that will happen is that the meat falls off the bone when you go to serve it.
And if you pull it out too early and the meat isn’t fork tender, just add more liquid and keep cooking!
The only key tip I have is to brown that shank as well as you can. It is a hard shape to brown evenly, but do what you can. Browning is the key flavour base for any protein that’s slow cooked in a braising liquid, like Beef Stew, Pot Roast, Chicken Stew. If you ever see a slow cooked stew recipe that doesn’t call for browning the meat before slow cooking, proceed with caution!
I love slow cooking meat on the bone. Lamb Shanks, Beef Short Ribs and Osso Buco – better flavour more succulent!
Blend feta cheese, cream cheese, mint, cilantro, jalapeño and lemon juice in food processor. Season to taste with salt. Refrigerate until ready to use.
Thoroughly mix lamb, cumin, garlic paste, rosemary, and lemon zest in a medium bowl. Shape into 8 (2 oz) patties chill 20 minutes.
Preheat grill (or grill pan) on high heat.
Grill lamb patties, flipping once, until internal temperature reaches 160°F. Transfer patties to slider buns, top with red onion. Scoop a portion of the feta mixture on each slider garnish with fresh herbs.