As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie thats unlike any burger youve ever had. Lamb burgers are like the Super Mario Bros. Theyre kind of strange and funky and its not entirely clear how they fit into the canon of their. If you dont see ground lamb in the meat case, ask your butcher to grind some for you. Allow three to four of these tiny burgers for each adult. For kids, you can. Get Grilled Lamb and Feta Burgers Recipe from Food Network. Social Sharing Share. Share Greek Lamb Burgers with Spinach and Red Onion Salad on Facebook Share Greek Lamb Burgers with Spinach and Red Onion Salad on. Spiced Lamb Burger recipe Epicurious. Great recipe Totally yummy. Did not do the pita, will make this again. Amazing recipe, I have to struggle to not stuff myself with these pockets of lamb goodness. Very good, my guys loved it. Made modifications similar to other reviewers omitted oil except to brush on pita, added 1 egg and 14 cup grated cheddar cheese to bind lamb mixture, increased cumin and cinnamon. Used whole wheat pita and even though it tore a little during stuffing, was able to seal it with the lamb mixture grilled on low heat 5 min 1st side, 3 min. Made dipping sauce of yogurt with chipotle pure. I left out the olive oil, and griddled on the stove. They were very delicious, but got soggy kinda fast. Made as directed except for the cinnamon. The crunchy pita exterior was a nice change from a hamburger bun. However, I served this with a yogurt mint sauce for dipping without the yogurt sauce this doesnt taste like much. With the yogurt sauce it was pretty good. Get Prosciutto Lamb Burgers Recipe from Food Network. These spiced lamb burgers, topped with eggplant and feta, bring a bit of the Mediterranean to your backyard grilling. This recipe blends the flavours of cumin and lamb into one delicious burger. They are really tasty and supereasy to make. You can also cook these burgers on the. I made up this mixture on a whim and wow These are definitely the best burgers Ive ever had and everyone whos had them says the same. The spices are Indian in. Every single person who tasted these wanted the recipe. We used mini size pitas and they were perfect. Easy to prepare, easy to grill and easy to eat. Theyre good with ground beef too. My family loved this recipe. I omitted the pitas and just made lamb burgers. Fantastic. This was delicious and easy. I read previous reviewers and used much less oil, about 1 12 times as much spices as called for, and substituted feta cheese instead for the salt. Chickpea Fries. We made this on the stovetop in my daughters kitchen as she doesnt have a grill. We used a fry pan, slightly sprayed the surface, and cooked it on medium heat. LambBurger-ThumbWEB.jpg' alt='Lamb Burgers Recipe' title='Lamb Burgers Recipe' />With Memorial Day in just a couple of weeks, its finally time to think once again about that most beloved of American pastimesgrilling meat. To kick off. Our first pita burnt a little, but it still tasted great. The others came out perfectly. We ran out of pita bread and used flatbread for the last two. I cut the flatbread in half, made a sandwich with the lamb in the middle, then cooked it. The flatbread was just as good. My husband wants to make it again next week for his buddies. Love, love these. Followed the recipe but omitted the olive oil I would rate this higher, but I did follow the enhancement suggestions below. I was heavy handed with the spices and grilled outside the bread to ensure lamb doneness. The flavors were spot onIm adding this recipe to my regular favorites Delicious as is, although very rich. A lighter version can be made using 2 lb of ground turkey instead of the lamb and adding a 14 cup crumbled feta. Brush the pitas with a little olive oil before grilling. We used only 4 pitas so each half a pita had 4 oz of meat, a good individual serving size. Serve with yogurt cucumber sauce. Num We liked it just as well as the original recipe. This is an awesome recipe. The onlchange we made was cutting way back on the oil and cooking it most of the way on aluminum foil with grill time just at the end to crisp it up and get grill marks. I did find that the brand of pita makes a big difference. I use Stonefire original pita. It s thicker than some brands and doesnt seem to have as many cracks. We slice these in half for entrees or in wedges as an appetizer. It is great with Tzatziki. The family went wild tonight. I followed others advice using a heavy hand with the spices, adding feta instead of the salt, deleted the oil, cooking on a low heat grill, and cutting into small wedges. I served with Tzatziki, fresh figs and a Catalunyan GSM blend for our wine. Yum added feta and garlic and reduced the oil to 2. T. cooked on a grill pan with great results. We loved this the only suggestion I would add is to increase the spices. I also decreased the amount of oil to 2 tbs and that seemed to be plenty. Served them with a mint riata. Delicious and a keeper. Also a fan of this method Cheated and used ras el hanout and a grill pan on the stove, and the pies were fantastic stove bonus no problem controlling the heat. I skipped the salt and added some crumbled feta instead, which I highly recommend. Grilling the meat inside the pitas steamed it, which was just not good. We made extras so the teenage eating machine would have something good to grab out of the fridge. Nope. They got tossed on trash day. Ill go back to grilling or griddling the burgers and serving with pitas and condiments. These are spectacular I am revisiting my review. Made these lamburgers again. No ground corriander, but used the ground cardamon. These are my go to burgers now. Do the meat mix ahead of time and then stuff and grill If you love lamb you will not be disappointed Made these for a few golfing buddies last Friday night they all loved them, even those who didnt like lamb Cold left overs next day were also great. With Tzatzicki of course. This recipe is CRAZY good The seasoning is perfect. Made a Greek yogurt sauce with cumin, Middle Eastern 7 spice and Allepo pepper. We LOVED these. Served them as an appetizer, cut into quarters, for a BBQ. Everybody raved, but THEY BURN REALLY QUICKLY. I had enough meat to make at least 1. After a few BLACKENED pita, we put them on foil to cook then moved them onto the grill to crisp for just a minute or two. Seasoning for the meat was very flavorful w a pinch of allspice added and a slightly heaping measure of cinnamon. The issue I had was that the meat cooked very quickly and I found that there wasnt enough time to get the pita crisp. I also found the seasoning to not be powerful enough. I wanted more flavor. Giving this four forks is a no brainer. The juicy lamb, the crisp pita, and the grill flavor make this craveable. I hadnt heard of the technique before, but now Ill use it to stuff pitas with other fatty ground meat and fillings before grilling them. Like the other reviewer said, keep the heat under control and be ready to move these around your grill because theyre great at showing your grills hot and cold spots. Aside from the color of the pita, seeing the juices start to drip out was an indication for me that they were perfectly done. Im sure tzatziki would be good, but we had it with the garlic sauce from the Moroccan Chicken Brochettes recipe, which was located on the same page of the magazine. Squeezing some grilled lemon kept everything bright and completed the classic lamb garlic lemon combo. Very tasty Served with tzatziki, which was a great accompaniment.