lamb burger

Thursday Recipe Exchange: Burger Week, Part 2

/ TaMara

Spicy Lamb Burgers by JeffreyW

I’m travelling again, but made sure to get this ready for you. I decided since I had so many burger recipes I would make a whole week of it. The posts include Cuban Burgers, Dill Burgers, Jalapeno Burgers, Focaccia Burgers and the recipes can be found here.

If burgers aren’t your thing, I also have a week of peach recipes at this link.

That should be enough to keep you busy until I get back. What are you grilling this weekend?

The featured recipes tonight are a Curried Turkey Burger from me and a Spicy Lamb Burger (pictured) from JeffreyW.

Curried Turkey Burgers

Always looking for new flavors to grill and since I love good pita bread, something that would go nicely with that.  Came up with this for a taste treat and a perfect way to use ground turkey since it can be bland if not well seasoned before grilling.  Serve with fresh corn on the cob and grilled eggplant.

  • 1 to 1-1/2 lb ground turkey
  • 3 tbsp plain yogurt
  • 1 tsp ground curry
  • 1/8 tsp ground cumin
  • ½ tsp salt
  • 3 green onions, chopped
  • 4 pita breads

bowl

In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.

JeffreyW’s Spicy Lamb Burger

The recipe and more scrumptious looking photos can be found here.

Mmm…spicy lamb burgers

/ jeffreyw / 2 Comments

I dug a pound of lamb burger from the freezer this morning.  I bought a couple pounds of it a while back, made gyros out of the first pound.  Saw this recipe today while browsing around and remembered that I had some.  We had everything the recipe called for, feta included, but I wanted goat cheese so Mrs J picked some up while on a run to town this afternoon.  Oh, and the cilantro.  Yuck.  She didn’t get any of that, we both suffer from the “tastes like soap” syndrome.

I mixed this stuff up in a bowl and let is sit in the fridge for a couple of hours:

  • 1 pound ground lamb
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon garlic, chopped
  • 1 teaspoon sherry
  • 1 teaspoon white wine vinegar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

I broiled three patties from that mix in the toaster oven and went from there.  Some tomato slices and the same from a smallish red onion and here you go: