Greek Lamb Burgers

    Greek Lamb Burgers

    (270)
    11saves
    25min


    261 people made this

    These are wonderful served on warm pita bread with tzatziki and thinly sliced onion, tomato and lettuce. Perfect for summer days!

    Ingredients
    Serves: 4 

    • 250g lean beef mince
    • 250g lean lamb mince
    • 1/2 onion, grated
    • 2 cloves garlic, crushed
    • 1 slice bread, toasted and crumbled
    • 1/2 teaspoon dried savoury
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 dash ground cumin

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat barbecue for medium-high heat and lightly oil grate.
    2. In large bowl combine beef mince, lamb mince, onion, garlic and bread crumbs. Season with savoury, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties.
    3. Cook patties for 5 to 7 minutes on each side or until cooked through.
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    Reviews and Ratings
    Global Ratings:
    (270)

    Reviews in English (270)

    by
    119

    Pretty goo! I made a "gyros" sauce to go with it, too -- if you really like the "gyros thing" -- I suggest making this to go with it: Mix some plain yougart, light sour cream, fresh mint, garlic salt, chopped cucumber, scallions, and tomato together. Put this over your burger. Voila! Pretty good, if I do say so myself.  -  15 May 2003  (Review from Allrecipes USA and Canada)

    by
    76

    Very, very good. The spice combination is spectacular. I put the mixture into my food processor to get a firmer texture. I then shaped into a very thin loaf and broiled in the oven. Slice very thinly and serve with pita, fried in olive oil, greek olives, roasted garlic and tzatziki sauce. Great appetizer.  -  20 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    65

    It was really good. I have never been able to get that same taste like they have a those Gyros stands or greek restaurants till now. thanks  -  26 Jun 2002  (Review from Allrecipes USA and Canada)

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