Middle Eastern lamb burger recipe

Photo: Middle Eastern lamb burger recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern lamb burger recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern lamb burger.

Traditional Middle Eastern flavours make these low-kilojoule lamb burgers a delicious addition to the weeknight dinner repertoire.

INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

440g can beetroot slices, drained
1/2 cup reduced-fat plain yoghurt
1 garlic clove, peeled, quartered
500g lean lamb mince
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 red onion, finely chopped
1 tablespoon chopped fresh flat-leaf parsley leaves
2 teaspoons olive oil
50g mesclun salad mix
4 small Turkish bread rolls, halved, toasted

Method

Step 1 Process beetroot, yoghurt and garlic until smooth. Set aside.
Step 2 Place lamb, cumin, coriander, onion and parsley in a large bowl. Season with salt and pepper. Stir to combine. Shape mixture into four 2cm-thick patties.
Step 3 Heat oil in a large, non-stick frying pan over medium-high heat. Cook patties for 5 to 7 minutes each side or until golden and cooked through.
Step 4 Place salad on roll bases. Top with patties, beetroot mixture and roll tops. Serve.

Notes

Refrigerate patties for 30 minutes before cooking, if time permits. This helps them retain their shape during cooking. Don't cook patties on high heat, or they'll burn before they're cooked through. Try using other breads such as pita pockets or Lebanese bread for wraps. Super saver: Replace lean lamb mince with pork mince and save a total $1.25.

Nutrition

Energy 1971kJ
Fat saturated 4.80g
Fat Total 12.60g
Carbohydrate sugars -
Carbohydrate Total 51.40g
Dietary Fibre 4.90g
Protein 35.20g
Cholesterol 89.00mg
Sodium 834mg
 
More Middle Eastern Recipes: 

Lamb and prosciutto burger 
Turkish lamb burger 
Falafel burgers 
Baked Falafel Sandwiches with Yogurt-Tahini 
Steak sandwich 
Hummus Pita     

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Lebanese Lentil/Rice Pilaf With Blackened Onions Recipes

Photo: Lebanese Lentil/Rice Pilaf With Blackened Onions Recipes

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lebanese Lentil/Rice Pilaf With Blackened Onions recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lentil/Rice Pilaf With Blackened Onions.
 
Ingredients:

Servings: 4

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped fresh mint

Directions:

1 Heat 2 tablespoons oil in large saucepan over medium-high heat.
2 Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
3 Add broth and lentils; bring to boil.
4 Reduce heat to medium-low and simmer, covered, 10 minutes.
5 Stir in rice; return to boil.
6 Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
7 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
8 Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
9 Season pilaf to taste with salt and pepper.
10 Transfer to plates; top with blackened onions.
11 Place tomatoes and cucumber alongside.
12 Top pilaf with dollop of yogurt.
13 Sprinkle with mint.

From food.com
By Chef Kate

More Middle Eastern Recipes: 
 
Hummus salad dip
Smoky Chipotle Hummus 
Falafel and hummus on pita bread 
Falafel in Pita with Yogurt 
Lentil Vegetable Soup 
Lentil & Bulgur Pilaf with Green & Yellow Squash 

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Persian lamb with rhubarb and chelow recipe

Photo: Persian lamb with rhubarb and chelow recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Persian lamb with rhubarb and chelow recipe. Enjoy the Middle Eastern Cuisine and learn how to make Persian lamb with rhubarb and chelow.

Ingredients
Serves 6

50 ml olive oil
30 gm butter
1.5 kg boneless lamb shoulder, cut into 3cm cubes
3 onions, thinly sliced
2 garlic cloves, finely chopped
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp saffron threads
1 litre (4 cups) chicken stock
200 gm rhubarb, trimmed and thickly sliced diagonally
Juice of 1 lemon, or to taste
To serve: coarsely chopped mint and coriander

Chelow

300 gm (1½ cups) basmati rice, soaked in cold water for 2 hours
2 tbsp thick plain yoghurt
140 ml olive oil
¼ tsp saffron threads, soaked in 2 tbsp hot water

Preparation

Prep time 45 mins, cook 3 hrs 25 mins (plus soaking, standing)

Heat olive oil and butter in a casserole until foaming, add lamb in batches and stir occasionally until browned (4-5 minutes), transfer to a plate and set aside. Add onion and garlic to pan, stir occasionally until beginning to caramelise (10-12 minutes), then add spices and stir until fragrant. Return lamb to pan, add stock and 500ml water, season to taste and bring to the simmer over medium-high heat. Reduce heat to medium and simmer gently until meat is very tender (2-3 hours). Add rhubarb, simmer until just tender (4-5 minutes), remove from heat, add lemon juice, adjust seasoning to taste. Keep warm.

Meanwhile, for chelow, drain rice and rinse under cold running water until water runs clear (3-4 minutes). Bring 1 litre salted water to the boil in a large saucepan, add rice and cook, stirring once or twice, for 10 minutes. Drain in a colander, rinse under lukewarm water, then drain again. Combine yoghurt, 60ml oil, ½ tbsp saffron mixture and 60ml water in a bowl, stir in ½ cup rice and spread in the base of a large saucepan with a lid. Gently mound the remaining rice on top, forming a pyramid. Cover with lid and cook over medium heat for 10 minutes. Combine remaining oil, saffron mixture and 250ml cold water in a jug, pour over rice, and cover with a tea towel then the lid. Reduce heat to low and cook for 50 minutes (do not stir or remove lid). Stand for 10 minutes, then serve with lamb, scattered with mint and coriander.

From food.ninemsn.com
By Emma Knowles

More from the Hummus Recipes Kitchen:    
 
Lamb biriyani 
Middle Eastern-style lamb shanks with saffron rice 
Yoghurt lamb with freekah pilaf 
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops  
Moroccan Lamb Shanks Recipe 
Vegetables with Lamb Stew 

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Yoghurt lamb with freekah pilaf recipe

Photo: Yoghurt lamb with freekah pilaf recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Yoghurt lamb with freekah pilaf recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yoghurt lamb with freekah pilaf.

Ingredients
Serves 4

2 tsp each ground cumin and ground coriander
1 tsp ground chilli
1 garlic clove, finely chopped
200 gm thick plain yoghurt, plus extra to serve
Juice of 1 lemon
12 lamb loin chops (about 100gm each)
30 ml olive oil

Freekah pilaf

30 ml olive oil
½ Spanish onion, diced
1 garlic clove, finely chopped
400 gm cracked freekah
800 ml hot chicken stock
Finely grated rind and juice of 1 lemon
½ cup each coarsely chopped flat-leaf parsley, mint and dill
100 gm Persian feta, crumbled

Preparation

Dry-roast spices in a small frying pan until fragrant (1 minute), then combine in a bowl with remaining ingredients (except oil). Season to taste, stand to marinate (20 minutes).

Meanwhile, for freekah pilaf, stir oil, onion and garlic in a saucepan over medium-high heat until tender (4-5 minutes). Add freekah, stir to coat, then add stock and bring to the boil. Reduce heat to low, cover with a lid, cook until liquid is absorbed (15-20 minutes). Remove from heat, add lemon rind and juice, season to taste. Just before serving, stir through herbs and feta.

Preheat oil in a large frying pan over medium heat, add chops and turn occasionally until browned and cooked to your liking (5-6 minutes). Rest for 5 minutes and serve hot with freekah pilaf and extra yoghurt.

From food.ninemsn.com
By Emma Knowles 

More from the Hummus Recipes Kitchen:  

Lamb & feta burgers with minty yogurt 
Lamb Kebabs with Spicy Greens Tabbouleh  
Middle Eastern roasted lamb shoulder with freekeh 
Moroccan lamb meatballs with harissa & couscous  
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous 
Middle Eastern Roast Lamb with Tahini Sauce 

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Lamb & feta burgers with minty yogurt recipe

Photo: Lamb & feta burgers with minty yogurt recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb & feta burgers with minty yogurt recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb & feta burgers with minty yogurt.

Delicately spiced morsels with a cooling yogurt dip - perfect party food

Easy

Makes 16
Prep 20 mins
Cook 15 mins
Freezable
Uncooked burgers can be frozen

Ingredients

500g lamb mince
2 tsp ground coriander
2 tsp cumin seeds
1 red chilli , deseeded and finely chopped
handful parsley , chopped
2 rosemary sprigs, leaves stripped and chopped
good splash Worcestershire sauce
1 egg , lightly beaten with a fork
100g feta cheese , cut into 16 cubes
1 tbsp sunflower oil

FOR THE DIP

200ml natural yogurt
small bunch mint , leaves chopped

Method

First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
 
Tip the lamb mince into a big bowl with the spices, chilli, 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 in. Chill until just before your guests arrive.
 
Heat oven to 200C/fan 180C/gas 6 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 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

Nutrition per serving:

100 kcalories, protein 8g, carbohydrate 1g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.33 g

Recipe from Good Food magazine, January 2009.
 
More Middle Eastern Recipes:  

Slow-roast Persian lamb with pomegranate salad
Stuffed tomatoes with lamb mince, dill & rice 
Lamb souvlaki 
Lamb biriyani 
Lamb pasties
Lamb kofta with Lebanese bread and hommus

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Slow-roast Persian lamb with pomegranate salad recipe

Photo: Slow-roast Persian lamb with pomegranate salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Slow-roast Persian lamb with pomegranate salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-roast Persian lamb with pomegranate salad.

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Easy

Serves 6
Prep 20 mins
Cook 3 hrs 30 mins

Ingredients

FOR THE LAMB

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves , minced
1 onion , roughly chopped
1 shoulder of lamb , weighing about 1.6kg, lightly scored

FOR THE SALAD

seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion , finely diced
1 tbsp olive oil
flatbreads , to serve


Method

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
 
Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
 
Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Try

Jewelled couscous

Cook 200g couscous and mix with 150g pomegranate seeds, a chopped handful mint, the juice 1 orange and 2 tbsp each olive oil and white wine vinegar. Serves 4.

Nutrition per serving

554 kcalories, protein 37g, carbohydrate 15g, fat 39 g, saturated fat 18g, fibre 2g, sugar 13g, salt 0.35 g

Recipe from Good Food magazine, January 2010.  

More Middle Eastern Recipes:  
 
Stuffed tomatoes with lamb mince, dill & rice 
Lamb souvlaki 
Lamb biriyani 
Lamb pasties
Lamb kofta with Lebanese bread and hommus
Lamb with hummus and tabouli platter

Save and share Slow-roast Persian lamb with pomegranate salad recipe

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Smoky Chipotle Hummus Recipe

Photo: Smoky Chipotle Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Smoky Chipotle Hummus recipe. Enjoy the Middle Eastern Cuisine and learn how to make Smoky Chipotle Hummus.

"Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables."

Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 20

Ingredients:

2 (15.5 ounce) cans garbanzo beans,
drained
1/2 cup water
1/4 cup tahini (sesame-seed paste)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 1/2 teaspoons cumin
1 (7 ounce) jar roasted red bell peppers,
drained
6 oil-packed sun-dried tomatoes, drained
1/2 cup chopped cilantro
1/2 teaspoon salt
ground black pepper to taste

Directions: 

1. Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

From allrecipes.com
Submitted By: SAVVYHOSTESS
Photo By: n0mn0m 

More Middle Eastern Recipes:

Jalapeno Hummus
Black Bean Hummus
Hummus salad dip
Layered houmous, tabbouleh & feta picnic bowl
Healthy homemade houmous
Lamb with hummus and tabouli platter 

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Jalapeno Hummus Recipe

Photo: Jalapeno Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Jalapeno Hummus recipe. Enjoy the Middle Eastern Cuisine and learn how to make Jalapeno Hummus.

Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8

"A spicy hummus to liven up the appetizer table!"

Ingredients:

1 cup garbanzo beans
1/3 cup canned jalapeno pepper slices,
juice reserved
3 tablespoons tahini
3 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
crushed red pepper to taste

Directions:

1. In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

From allrecipes.com
Submitted By: Andrew
Photo By: playswithfood

More Middle Eastern Recipes:

Black Bean Hummus
Hummus salad dip
Layered houmous, tabbouleh & feta picnic bowl
Healthy homemade houmous
Lamb with hummus and tabouli platter
Spiced-Up Hummus

Save and share Jalapeno Hummus Recipe

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