Best 7 Turkish Style Lamb Burgers With Walnut Sauce Recipes

TURKISH-STYLE LAMB BURGERS WITH WALNUT SAUCE

Steps:

• Soak bulgur for burgers:
• Pour boiling-hot water over bulgur with 1/2 teaspoon salt in a small bowl and soak 15 minutes, then drain in a sieve.
• Make sauce while bulgur soaks:
• Mince garlic and mash to a paste with salt (1/8 teaspoon) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl.
• Prepare burgers:
• Preheat broiler.
• Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and remaining 1/4 teaspoon salt until just combined. Form lamb mixture into 4 patties (4 inches in diameter).
• Broil pitas and burgers:
• Arrange pitas on a baking sheet. Brush with oil, then lightly dust with paprika and season with pepper. Broil on lowest rack until toasted, 1 to 3 minutes (watch to prevent burning). Keep pitas warm, loosely covered with foil, while broiling burgers.
• Oil rack of a broiler pan and heat 4 inches from heat until hot, 3 to 5 minutes.
• Broil burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.

LAMB BURGERS WITH FETA TZATZIKI SPREAD

Steps:

• Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
• In a large bowl, combine the lamb, the cooled onion mixture, the oregano, dill, mint, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty." Cook it and taste for seasoning.
• Preheat the grill.
• Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
• Cut the pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
• Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.

TURKISH LAMB BURGERS

Steps:

• Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
• Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
• Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
• Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.

TURKISH LAMB BURGERS

Steps:

• Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, pine nuts, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
• Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
• Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
• Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.

LAMB BURGERS WITH TZATZIKI

Steps:

• Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
• To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
• Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

TURKISH WALNUT LAMB

Steps:

• Saute the onions in the butter for a couple minutes.
• Add the lamb and continue lightly frying until the pieces start to brown.
• Add the stock, cover and simmer gently for 1/2 hour.
• Meanwhile, prepare the sauce by stirring the water into the ground walnuts.
• Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes.
• Add the walnut sauce to the lamb, along with the seasonings and lemon juice.
• Continue to simmer, covered, over a low heat for another 30 minutes.
• Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet.
• Serve with basmati rice.

SLOW-ROASTED TURKISH LAMB

Steps:

• Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
• Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
• Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
• Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
• Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.