Well Dined

20Dec/120

International Burgers

Just because it's cold outside, doesn't mean you can't still make burgers.  And they don't have to be the standard plain burgers, either.  Here are two recipes that put a bit of a twist on the classic burger.

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First up - a Middle Eastern inspired spiced lamb burger with a creamy yogurt sauce.

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To make the patties, combine bread crumbs, lamb, turkey, onion, an egg, parsley, garlic, coriander, cumin, cinnamon, allspice, salt, and pepper.  Use a grill pan, griddle, or electric grill to cook the burgers.

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Make a sauce with yogurt, scallions, parsley, mint, oregano, lemon zest, lemon juice, cumin, coriander, sugar, and pepper.

Place the burgers inside pitas and stuff with fresh tomatoes and the yogurt sauce.

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For a Southwestern twist, we have Salsa Verde Turkey Burgers with Avocado Mayonnaise.

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To form the burgers, simply combine ground turkey, jarred salsa verde, breadcrumbs, and an egg.  Combine avocado, mayonnaise, and garlic to make a sauce.  Cook the burgers on a griddle (turkey falls apart too much to grill) and top with Pepperjack cheese and the sauce.  If they are in season - green tomatoes are also an excellent topper.

Spiced Lamb Burgers
adapted from Eating Well
serves 4-6

Yogurt Sauce:
3/4 cup nonfat plain Greek yogurt
1/4 cup finely chopped scallion greens
2 tbsp chopped flat-leaf parsley
2 tbsp chopped fresh mint
1 tbsp chopped fresh oregano
1 tsp freshly grated lemon zest
1 tbsp lemon juice
1 tsp sugar
1 tsp coriander
1 tsp cumin
1/2 tsp pepper

Combine all ingredients in a bowl and refrigerate, covered, until needed.

Garnish:
2 cups halved cherry tomatoes
1/2 cup finely chopped red onion
2 tbsp EVOO

Combine, season with salt and pepper, and set aside.

Patties:
12 oz ground lamb
4 oz lean ground turkey
1 cup finely chopped yellow onion
1 large egg
1/3 cup panko
2 tbsp chopped garlic
2 tbsp chopped parsley
1 tsp cumin
1 tsp coriander
1/2 tsp pepper
1/2 tsp salt
1/4 tsp ground allspice
Pinch of ground cinnamon
6 whole wheat pitas

Gently combine all ingredients except pita, without overmixing, until evenly incorporated. Form into 6 equal balls, then form each into an oval patty about 1/2 inch thick.

Broil, grill, or use a griddle to cook. Slice open warmed pitas, place 1 cooked patty inside each and fill with tomatoes and yogurt sauce.

Per pita: 546 cal, 20 g fat, 60 g carb, 32 g protein, 11 g fiber

Salsa Verde Turkey Burgers
adapted from Closet Cooking
serves 4

1 lb ground turkey
1 egg
1/4 cup bread crumbs
1/2 cup salsa verde
4 slices pepperjack cheese
1 avocado (pitted and scooped)
1/2 cup mayonnaise
1 clove garlic, minced
4 buns/rolls
lettuce, optional

Mix the turkey, egg, breadcrumbs and salsa verde in a bowl. Form into four patties and place them on a broiling pan. Broil until cooked, about 10-15 minutes.

Place the cheese slices on the patties and broil until melted, about 1 minute.

Mix the avocado, mayonnaise and garlic and mash the avocado to the desired consistency.

Serve the burger in a bun with the avocado mayonnaise.

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