Lamb and Lobster Burger

16

A surf n' turf meal served with homemade Guacamole and Roasted Corn Sundried Tomato Salsa.

Equipment needed: Tin foil, food processor, BBQ

Courtesy of Dwayne Ennest of Big Fish

Roasted Onions & Jalapeno

• 2 large white onions
• 3 clove garlic, peeled
• 6 jalapeno peppers

Roasted Corn Sundried Tomato Salsa

• 4 corn on the cob
• 1 cup sundried tomatoes
• 1 large red onion, diced finely
• 2 Tbsp lime juice
• 2 Tbsp cilantro, chopped
• 1 English cucumber, diced
• 3 roasted jalapenos, diced
• 1 Tbsp coarse sea salt

Guacamole

• 6 ripe avocados
• 1 large red onion, finely diced
• ¾ cup lime juice
• 2 Tbsp cilantro, chopped
• 1 Tbsp ground cumin
• 3 roasted jalapenos
• 1 Tbsp coarse sea salt

Lobster

• 1 lobster (approx. 1.5 lbs)

Lamb Patties

• 2 large roasted white onions
• 3 clove roasted garlic
• 5 lb(s) ground lamb
• ¼ cup chopped parsley
• ¼ cup HP sauce
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco sauce
• 2 eggs
• 1 tsp ground chilli powder
• 1 cup Panko bread crumbs
• 2 Tbsp coarse sea salt

Lamb and Lobster Burger

• salt and pepper, to taste
• 10 slices (1-oz each) cambozola cheese
• 10 ciabatta buns (or substitute with 10 hamburger buns)

To Make

Roasted Onions & Jalapeno

1. Preheat oven to 400 degrees Fahrenheit.

2. Wrap onions, garlic, and jalapeno peppers in foil.

3. Place in oven and roast for 30 minutes.

Roasted Corn Sundried Tomato Salsa

1. Preheat grill to medium-high heat.

2. Heat large pot of water and bring to boil. Blanch corn in boiling water for 2 minutes. Remove corn from water and grill on hot BBQ for 5 minutes or until kernels turn a golden yellow. Shave kernels off cob. Caution, corn will be hot. Set aside.

3. Soak sundried tomatoes in warm water until soft. Drain tomatoes and dice.

4. Add corn kernels, diced red onion, lime juice, cucumber, cilantro, roasted jalapeno, and sea salt to sundried tomatoes.

5. Let stand 30 minutes.

Guacamole

1. Peel and dice avocados.

2. Combine all ingredients and let stand for 30 minutes.

Lobster

1. Bring pot of water to a boil.

2. Place lobster in pot. Allow for 6 minutes of cook time per pound of meat.

3. Note: Lobster will turn bright red once cooked through.

4. Declaw meat and set aside.

Lamb Patties

1. Puree roasted onion and garlic.

2. Combine all ingredients in food processor.

3. With hands form mixture into even 7-ounce balls. Press down gently to form 10 even patties.

Lamb and Lobster Burger

1. Preheat grill to medium high.

2. Season lamb patties with salt and pepper to taste. Grill for 10 minutes on each side or to desired doneness.

3. Remove patties from grill and top with 2-ounces of lobster meat and 1 slice cambozola cheese each. Place patties in oven for 2-3 minutes until cheese has melted.

4. Grill ciabatta buns for 30 seconds on each side until golden.

5. Remove from oven and place each patty on open ciabatta bun. Top with 1 tablespoon salsa and guacamole each. Close bun and serve.

Grilled Lamb Burgers

58

Michael SmithChef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

• 1 Tbsp of olive oil
• 1 lb(s) of ground lamb
• 1 small onion, finely minced
• 1 tsp of ground cumin
• Salt and pepper
• 4 whole grain hamburger rolls

To Make

1. Mix everything together and form into 4 large patties.
2. Heat a grill to high and grill the patties for 6 minutes per side. Season.

3. Serve on rolls with condiments.

Beef and Lamb Sliders

48
Beef Burgers
2 lb(s) ground medium beef
1 tsp Ancho chili powder
Salt and pepper to taste
½ cup Gorgonzola cheese
12 mini hamburger buns
Olive oil for brushing
Garnish with onion and sprouts (optional)

Lamb Burgers
2 lb(s) ground lamb
Zest of two lemons
1 tsp ground cumin
2 Tbsp chopped parsley stems removed
1 Tbsp chopped oil soaked sun dried tomatoes, roughly chopped
2 tsp minced garlic
1 cup goat cheese crumbled
Pepper to taste
12 mini hamburger buns
Olive oil for brushing
Garnish with olive tapenade and fresh Arugula leaves (optional).

To Make:

Beef Burgers

1. To prepare the beef burgers, combine beef, Ancho powder, salt and pepper in a medium bowl. Mix until ingredients are evenly distributed.

2. Using a light touch, make 24 ¼ inch patties. Try to make the rounds equal in diameter and thickness. Divide the cheese into 12 portions and place in the center of 12 of the beef patties.

3. Top the cheese covered patties with the remaining 12 beef patties. Seal the patties together using your fingertips.

4. Drizzle oil on both sides of the patties and season salt and pepper.

5. Cook with lamb burgers - see below.

Lamb Burgers

1. To prepare the lamb burgers, mix together the ground lamb, lemon zest, cumin, parsley, chopped sun dried tomatoes and garlic.

2. Repeat the above procedure for making the patties, but substitute with goat cheese.

3. Season to taste with pepper. Do not add salt, as the sun-dried tomatoes are slightly salty.

4. Drizzle patties with oil.

5. Preheat barbeque to medium high heat 375°F (190°C). Oil the grill to prevent sticking.

6. Place burgers on direct heat and cook for 3-4 minutes per side or until desired doneness.

7. Remove burgers from grill.

8. Serve the lamb burgers on mini buns with black olive tapenade, and fresh Arugula, if desired.

9. Serve the beef burgers on mini burger buns with red onion and mixed lettuce or sprouts if desired

Read more at http://www.foodnetwork.ca/recipe/beef-and-lamb-sliders/9270/#071uUtElE8P3LIA9.99

Lamb Merguez Sausage Patties

armagazine.com/lambmerguez-sausage-patties

[From our kitchen: Merguez hails from Northern Africa and contains the region’s signature spices and flavors. It’s considered a sausage, but lots of versions such as this use no casing.]

½ teaspoon salt
¼ teaspoon fennel seeds
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon ground coriander
¼ teaspoon turmeric
3 cloves garlic, peeled
2 tablespoons harissa, or to taste
1 tablespoon tomato paste
1 pound lean ground lamb
4 hamburger buns, split and toasted
4 slices tomato
12 slices cucumber

To Make:

1. Combine salt and fennel seeds and crush with a mortar and pestle or the bottom of a heavy skillet until finely ground. Stir in cumin, cinnamon, coriander, turmeric, and garlic and continue crushing and grinding to form a thick paste. Stir in harissa and tomato paste until combined.

2. Combine lamb and spice paste with a fork in a large bowl. Cover and chill at least 12 hours or up to 18 hours.

3. Preheat an outdoor grill to medium heat (325°F to 375°F). Divide meat mixture into 4 equal portions and pat into 3½ -inch patties (½ inch thick).

4. Lightly oil grate and grill patties, turning once, until evenly browned and an instant-read thermometer inserted in each registers 160°F, 6 to 7 minutes per side. Serve on buns with tomato and cucumber.

PER SERVING: 418 CAL; 23.2g FAT (9.4g SAT); 23.8g PRO; 25.6g CARB; 2.3g FIBER; 681mg SODIUM; 77mg CHOL

Lamb and Mint Patties / Burgers

By **Jubes**

Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free

• 1 onion, finely chopped
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 small piece ginger, peeled and grated (about1 inch piece)
• salt
• black pepper, freshly ground
• 675 g ground lamb (1.5 lbs ground lamb mince)
• ¹⁄₄ cup fresh mint leaves, finely chopped (one handful of leaves)
• extra vegetable oil (for frying)

To Make:

1. Heat the olive oil over low heat.
2. Add the onion and cook for 5 minutes until soft.
3. Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
4. Remove from the heat and allow to cool.
5. Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
6. Roll large balls of the mixtureand flatten to make burger/patties.
7. Sit the patties on a plate and chill in the fridge until firm, if time permits.
8. Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
9. Serve hot on a roll or with veges or salad on the side.

  

Five Spice Lamb Burgers with Cucumber Relish, Five Spice Aioli, Crispy Onions

Credit Roger Mooking (Food Network Canada)

Lamb Burgers

• 2 lb(s) ground lamb
• 1 shallot, minced
• 1 garlic clove, minced
• 1 Tbsp five spice powder
• 1 egg yolk
• ½ Tbsp ginger, minced
• 1 pinch salt
• pepper

To assemble

• 4 buns
• 1 ripe tomato, sliced
• Five Spiced Aioli
• Cucumber Relish

 
Cucumber Relish

• 1 tsp coriander seeds
• 1 Tbsp vegetable oil
• ½ red onion, small dice
• 1 red finger chili, seeded and diced
• ¼ cup white wine vinegar
• ¼ cup sugar
• 1 English cucumber, seeded and diced
• ½ bunch mint, leaves picked and coarsely chopped
• salt

Five Spice Aioli

• ½ cup mayonnaise
• juice of 1 lime
• 2 tsp five spice powder

Crispy Onions

• 2 sweet onions, cut in half and sliced thinly on a mandolin
• vegetable oil, for frying
• ¼ - ½ cup cornstarch
• Five spice powder
• salt

To Make:

Lamb Burgers
1. Place all ingredients, in a bowl and mix well.
2. Form 4, 8 oz burgers.
3. Place in fridge for 1 hour to allow flavours to infuse.
4. Heat grill.
5. Grill burgers until cooked through.
 
To assemble
1. Toast buns on grill.
2. Serve on toasted bun with Five Spice Aioli, Pickled Cucumber Relish and sliced tomato.
 
Cucumber Relish
1. In a sauté pan, toast coriander seeds over medium to high heat.
2. Add oil and sweat red onions until translucent.
3. Add chili and stir.
4. Add white wine vinegar.
5. Add sugar, stir and allow to dissolve.
6. Add cucumber, cook for 5-7 minutes over medium heat and reduce slightly achieving a light glaze consistency.
7. Season with salt and cool.
8. Add mint and incorporate.
 
Five Spice Aioli
1. In a small bowl, mix mayonnaise, lime juice and five spice powder.
2. Refrigerate until use.
 
Crispy Onions
1. Soak onions in cold water for 10 minutes.
2. In a large wide bottomed pot, heat vegetable oil to 365F.
3. Prepare a tray lined with paper towel.
4. Drain onions and dry well in a kitchen towel.
5. Dredge onions lightly in cornstarch and fry in batches.
6. Move onions around while frying to prevent clumping.
7. Remove onions, place on tray just before turning brown, as onions will continue to colour after removing.
8. Season with five spice powder and salt.

Greek Burgers

Credit Allrecipies

Recipe by: Bosco
 

"My mother never really cooked ground meat, but I have given these burgers the flavor of her Greek cooking. I like a lot of pepper on mine, coating each side liberally, but the kids prefer these burgers with just a very little finely ground pepper. Serve with a garlic mayonnaise." 

 

• 1/2 cup mayonnaise
• 1 teaspoon minced garlic
• 2 pounds ground lamb
• 1/4 cup breadcrumbs
• 1 cup trimmed, diced fennel bulb
• 3 tablespoons shallots, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• ground black pepper to taste
• 1 tablespoon olive oil
• 8 hamburger buns

To Make:

1. In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour.

2. Preheat grill for high heat.

3. Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each.

4. Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.