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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 565.0
  • Total Fat: 37.6 g
  • Cholesterol: 110.8 mg
  • Sodium: 325.2 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 29.9 g

View full nutritional breakdown of Lamb Burgers calories by ingredient
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Lamb Burgers

Submitted by: ASTROCHEF

Introduction

Exceedingly scrumptious burgers made with sweet succulent lamb and served on a homemade bun and a piquant cucumber relish.
Not too sure of how this recipe came about it was about 1986-87 when we were on the island of Spetses we were served a lamb patty with a Greek salad it was tasty but we thought we could do more with it and so our favourite lamb burger was created, I like fries with mine Maureen still loves a Greek salad served with her burger
Exceedingly scrumptious burgers made with sweet succulent lamb and served on a homemade bun and a piquant cucumber relish.
Not too sure of how this recipe came about it was about 1986-87 when we were on the island of Spetses we were served a lamb patty with a Greek salad it was tasty but we thought we could do more with it and so our favourite lamb burger was created, I like fries with mine Maureen still loves a Greek salad served with her burger

Number of Servings: 6

Ingredients

    910 grams, lean minced/ground lamb
    1 medium onion, finely chopped
    a Romano/Pointed pepper, finely chopped (see notes)
    1-tablespoon Tomato paste, (We now use Heinz Tomato Puree with Mexican Spices and leave out the hot pepper sauce)
    -teaspoon hot pepper sauce
    1 tablespoon, paprika
    2 tablespoons, chopped fresh parsley
    2 tablespoon, chopped fresh rosemary
    Salt and freshly ground black pepper to taste
    6 burger buns split and toasted to serve

    For The Cucumber Relish
    1 large cucumber, thinly sliced
    1 small red onion, thinly sliced
    3 tablespoons, fresh lime, or lemon juice
    2 tablespoons, olive oil
    4 tablespoons, chopped fresh mint
    2 spring onions, finely chopped

Directions

In a bowl mix the lamb, onion, pepper, and herbs, season with a little salt and pepper and mix thoroughly, preheat the grill.
Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland, Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.
Toast the surfaces of the buns and serve the burgers on the buns with the cucumber relish.
Serve and Enjoy!

Romano pepper, a long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skin
Uses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.
To store: Keep refrigerated after purchase and use within 3 days. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.
To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.


Serving Size: 6 Burgers

Number of Servings: 6

Recipe submitted by SparkPeople user ASTROCHEF.






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