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Old 04-19-2010, 11:15 AM   #21
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Another lamb (& goat) burger fan here!! Most of the markets around here carry ground lamb in 1# packages, but unfortunately my local (as in a farm just a few miles away) source for organic ground goat meat is, alas, no more (sniff, sniff).

Here's my own favorite recipe for lamb burgers:

BREEZY GREEK LAMB BURGERS

1 pound ground lamb
Approx. ¼-1/2 cup chopped red onion
Approx. 12 pitted Kalamata olives, chopped
Approx. ½-3/4 cup crumbled Feta cheese (plus extra for topping if desired)
Approx. ½-1 tablespoon dried oregano
Approx. 1 teaspoon granulated garlic
Approx. 10-20 “grinds” of coarse black pepper (to taste)
Approx. 1 tablespoon extra-virgin olive oil
Creamy Feta salad dressing (optional)
Baby Arugula for topping (optional)
Toasted crusty rolls (optional)


Using your hands, combine all ingredients (except for Creamy Feta salad dressing & Arugula) thoroughly. Form into 2 large or 4 small patties, making the centers a little thinner than the edges to help prevent the sometimes inevitable “burger bulge” that can occur during cooking.

Broil, grill, or pan-fry to desired doneness. Serve on toasted crusty rolls topped with Creamy Feta salad dressing & baby Arugula, or – especially if making the larger patties – serve plated minus the rolls with a nice mixed green salad on the side.

Notes: No salt is needed in or on these burgers, as that’s pretty well taken care of by both the Feta cheese & the Kalamata olives. There are several commercial brands of Creamy Feta salad dressing available, both shelf-bottled & jar-refrigerated, & the ones I’ve tried so far have been quite tasty & versatile. The one I used here was put out by Trader Joe’s.
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Old 04-19-2010, 04:13 PM   #22
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The simpler the better in my book. I do not know the procentage of fat to the other part, but 80-85% sounds about right. And some seasoning: garlic slat, paprika, cayne pepper.
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Old 04-19-2010, 04:20 PM   #23
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I'll start off by saying, HOLY MOLY, NOW I WANT A BURGER!

I used a recipe that called for one egg blended into the meat mixture...along with some other seasons...then a splat of butter was pressed into the patty and then cooked either in a pan or on a grill.

And I must say....DEEEEEEEELISH.
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Old 04-19-2010, 08:48 PM   #24
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Quote:
Originally Posted by BreezyCooking View Post
Another lamb (& goat) burger fan here!! Most of the markets around here carry ground lamb in 1# packages, but unfortunately my local (as in a farm just a few miles away) source for organic ground goat meat is, alas, no more (sniff, sniff).

Here's my own favorite recipe for lamb burgers:

BREEZY GREEK LAMB BURGERS

1 pound ground lamb
Approx. ¼-1/2 cup chopped red onion
Approx. 12 pitted Kalamata olives, chopped
Approx. ½-3/4 cup crumbled Feta cheese (plus extra for topping if desired)
Approx. ½-1 tablespoon dried oregano
Approx. 1 teaspoon granulated garlic
Approx. 10-20 “grinds” of coarse black pepper (to taste)
Approx. 1 tablespoon extra-virgin olive oil
Creamy Feta salad dressing (optional)
Baby Arugula for topping (optional)
Toasted crusty rolls (optional)


Using your hands, combine all ingredients (except for Creamy Feta salad dressing & Arugula) thoroughly. Form into 2 large or 4 small patties, making the centers a little thinner than the edges to help prevent the sometimes inevitable “burger bulge” that can occur during cooking.

Broil, grill, or pan-fry to desired doneness. Serve on toasted crusty rolls topped with Creamy Feta salad dressing & baby Arugula, or – especially if making the larger patties – serve plated minus the rolls with a nice mixed green salad on the side.

Notes: No salt is needed in or on these burgers, as that’s pretty well taken care of by both the Feta cheese & the Kalamata olives. There are several commercial brands of Creamy Feta salad dressing available, both shelf-bottled & jar-refrigerated, & the ones I’ve tried so far have been quite tasty & versatile. The one I used here was put out by Trader Joe’s.

That sounds like an awesome recipe!!!! gonna do it this summer
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Old 04-19-2010, 08:50 PM   #25
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years ago my granmother made the most amazing burgers in the pan. I found out the secret and tried it although these days it is not a healthy choice. She fried them in shmaltz!!! chicken fat. Really makes things taste great!!! but kills you too lol
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Old 04-20-2010, 09:48 AM   #26
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Originally Posted by Alix View Post
Lamb? Where do you get ground lamb? Do you have to grind it yourself?
yep, as was mentioned, ground lamb is readily for sale around here. i can even choose my own cut of halal lamb or goat, then have it ground at the middle eastern markets nearby.

lol about being lazy with burgers. when dw buys the pre-formed hocky pucks of beef, i like to take 2 of them and stuff them with cheeses, sealing the edges to make 1 big honkin burger.
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Old 04-20-2010, 09:50 AM   #27
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lol about being lazy with burgers. when dw buys the pre-formed hocky pucks of beef, i like to take 2 of them and stuff them with cheeses, sealing the edges to make 1 big honkin burger.
Holy mother! That would be a HUGE burger. The frozen ones we buy are nearly an inch thick and don't reduce that much. I'd hurl if I tried to eat 2 of those! I am not worthy my friend.
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Old 04-20-2010, 10:01 AM   #28
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You must have access to some pretty good frozen burgers Alix. The ones i see around here are thin like fast food burgers.

I use 75% to 80% beef. I season with onion powder, garlic powder, smoked spanish paprika, celery salt, fresh ground black pepper, and worcestire sauce. For those that like heat I sometimes add a little cayenne. Occasionally I take a tip from kitchenelf and include some horseradish.
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Old 04-20-2010, 10:17 AM   #29
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You must have access to some pretty good frozen burgers Alix. The ones i see around here are thin like fast food burgers.
I live in the land of BEEF! And yep, they are really good most of the time. Thick as heck though. I went and measured after I posted and they are exactly 1 inch thick. Angus beef, and hardly any shrinkage.
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Old 04-20-2010, 10:20 AM   #30
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This is what most of the frozen ones I see look like.
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