Delicately spiced morsels with a cooling yogurt dip - perfect party food. Serve with 1 cup plain yogurt mixed with 2 tbs chopped mint and salt and pepper to taste. Uncooked burgers can be frozen.
- 1 lb ground lamb
- 2 teaspoons ground coriander
- 2 teaspoons cumin seeds
- 1 red chili pepper, deseeded and finely chopped
- 2 tablespoons parsley, chopped
- 2 rosemary sprigs, leaves stripped and chopped
- 2 teaspoons Worcestershire sauce
- 1 egg, lightly beaten with a fork
- 7 ounces feta, cut into 16 cubes
- 1 tablespoon sunflower oil
- First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
- Tip the lamb into a big bowl with the spices, chili, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16.
- Shape into burgers, pushing a cube of cheese into the centre of each and sealing inches Chill until just before your guests arrive.
- Heat oven to 400F and heat the oil in a frying pan.
- Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 15-20 mins until cooked through and piping hot.
- Pile onto a big plate and serve with the dip on the side.
Very very good! I love lamb so this was great. I made mine full size, but they would be awesome appetizers I served them on a hearty whole grin wheat roll which I thought really made the burger even better. And I toasted it. No butter or oil, just lightly toasted. I did drain the yogurt as I made the burgers and added just a bit of lemon zest and a squeeze of lemon juice to the sauce which I thought was really good. For the burgers, I always add all the ingredients other than the meat first and mix well. Lamb especially can get very tough if over mixed. I did not deseed my pepper as my pepper was a bit mild and I wanted the heat (personal preference) I used the feta cubes as suggested, but I did cut mine smaller (since I did a full size burger) so I added a few more. They came out perfect. Mine took 12 minutes, but I cooked mine just a bit longer in the pan to get a good crust or sear on the burger. I garnished with very thin cucumber slices and very thin onion slices (got the idea from the pic) that I tossed with lemon juice, olive oil, s/p and dried oregano. They just marinated from the time I started the burger, nothing much. Then I also had some fresh baby spinach. So ... the excellent burgers. no changes. Just a little lemon to the sauce and then my garnish. A HIT and will make over and over and party food would be great! Definitely not hard at all.
How can a burger this good stay undiscovered for a year? This goes to the top of the lamb burger list Mmm. I had about 3/4 cup of crumbled Feta so instead of the cubes I mixed it in with the meat. I used a pound of X lean ground lamb and made 4 patties. I have frozen two and can't wait til I have my next lamb Burger. The Feta was low fat and the bun I enjoyed it on was a Flax bun. Served with mixed lettuce, cucumbers and sweet onions. Do not miss out on the yogurt, mint sauce - It pulls it all together. Didn't have Cumin seeds so I used 1 1/2 tsp ground cumin. I can't wait to have them again.
I made these burgers last night....we ate 2 and I froze two. Thay are really delicious. I also did not have cumin seeds so used about 1 1/2 teaspoons of cumin. I was so happy to find this recipe as I had a pound package of ground lamb in the freezer and had been wondering what I would do with it. Thank you so much for this very good burger delight!! We'll certainly have these in our favorites!