Spicy Lamb Burgers by JeffreyW
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From our Food Goddess, TaMara:
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
bowlIn 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.
The recipe and more scrumptious looking photos can be found here.
Maude
I ate the same kind of cheese sandwich for 15 years. Not one to experiment. A dull eater.
cdmarine
This ain’t health food, but it’s fast and guilty-pleasurey:
Bourbon Chili Cheeseburger Pie
1 medium white onion, chopped
1 lb ground beef
1/2 c. ketchup
1/2 c. bourbon
a good squeeze of brown mustard
a few shakes of Tabasco Spicy worcestershire sauce
a few shakes of garlic powder
a bit of salt & pepper
other spices/seasonings of your liking
1-1/2 c. grated gouda cheese (about 4 oz.)
1/2 c. grated cheddar
1 roll refrigerated crescent dough (solid sheet type or individual crescent rolls)
Preheat oven to 375F.
Saute the chopped onions in a bit of oil in a large skillet until they start to turn translucent. Add ground beef to the pan and brown a bit.
Stir in the ketchup, bourbon, mustard, worcestershire, and seasonings, and simmer to reduce. (NOTE: What you have at this stage is a bourbon chili, and is quite delicious in a bowl all on its own.)
Once the liquid has been reduced by about half, stir in most of the grated cheese (reserving a small amount to sprinkle on the top of the pie) until melted and distributed.
Pour the mixture into a casserole dish, and top with the unrolled crescent dough. If using the single sheet-type of dough, cut some vents to let the steam escape. Sprinkle remaining grated cheese on top.
Bake for 15-20 minutes.
Serves 4-6 (or 2 really, really hungry and shameless grown-ass adults).
nipsip
You are what you eat.
cdmarine
Another croissant dough wonder! This is addictive, but salty as fuck, so drink a lot of water the day you make this. This is ideal for leftover chicken. We make this when we have leftover chicken breasts from rotisserie chicken nights.
Chicken Croissant “Sticky Buns”
Buns:
1/2 medium onion, finely sliced & chopped
1 T. olive oil
1 cooked chicken breast, shredded with fork
Optional: 1/8 c. pickled cucumber salad, finely chopped
2 sheets solid croissant dough
1 c. Spicy & Sweet Asian BBQ Sauce (see below)
Optional: Extra BBQ sauce for dipping
Spicy & Sweet Asian BBQ Sauce:
1/2 c. ketchup
3 T. hoisin sauce
2 T. oyster sauce
1 T. Thai sweet chili sauce
1 T. honey
1 tsp. sriracha
1/2 tsp. Mongolian Fire Oil
1/4 tsp. crushed red pepper (chili flakes)
Preheat oven to 375.
Prepare Sweet & Spicy Asian BBQ Sauce by mixing sauce ingredients in small mixing bowl until well combined. Set aside.
In medium skillet, saute onions in oil until translucent. Add chicken, optional cucumber salad, and BBQ sauce. Stir until thoroughly combined and warmed through. Remove from heat and set aside.
Unroll one of the sheets of croissant dough on waxed paper. Cut into six squares. Drop a generous golf ball-sized spoonful of BBQ chicken mixture in the middle of each square. Fold up corners and edges of dough and seal. Transfer sealed “sticky buns” to ungreased cookie sheet (seal side up), and repeat process with second roll of dough.
Bake for 15-20 minutes, or until dough is a light golden brown. Let cool for 5 minutes before serving.
Serve with extra BBQ sauce for dipping.
Makes 4-6 servings (12 buns).
Optional: Make up just one sheet of dough (6 buns), and save the rest of the BBQ chicken mixture for sandwiches the next day.
mclaren
More burgers, eh? You people really seem to like bovine spinal encephalopathy. Explains a lot of the commentators on this website, really.
Yutsano
@mclaren: It would certainly explain your rants. Oh and pay attention: neither of the post recipes contain bovine flesh. Fail. Again.
Schlemizel
How pathetic do you have to be to troll the recipe exchange? “Fail. Again.” Certainly describes it.
I have been stuck only able to eat ground meats for almost a year now when I eat meat at all. I made some kibbeh a couple of weeks ago & ended up turning the last of it into patties and grilling them. I don’t have my kibbeh recipe handy (lamb and bulger wheat with spices) but you can probably find one on the ‘tubes. If not say so & I’ll post it later.
Between that and JefferyW’s I have been thinking about these Moroccan lamb kabobs I used to love. I think I’ll try grinding the lamb & making burgers out of them next week.
Maude
@Schlemizel:
Can you toss the other kebob stuff on top and eat it? You can tell I should be a food writer.
Prime Rib is really good when it is ground up and au juice is put on it.
Schlemizel
@Maude: Thats exactly what I am think of trying. Instead of cubing the meat & putting it on skewers with pepper & onion I’ll turn it into patties.
In the ME they do something similar but form the ground meat around the skewer. I’m not sure I could get it to stick though, I think there is a trick to that.