I have a block of lamb hamburger, which I've never had. What are some easy ways to season it?!


Question: I don't want to have it taste like a hamburger...


Answers: I don't want to have it taste like a hamburger...

Lamb is best seasoned with garlic, either thyme, oregano, marjaram or dill weed, lemon pepper and salt. The addition of bread crumbs and an egg makes a nice patty for frying.

I think the best season for meats is just a little dash of salt and a little dash of pepper, you should let the meat speak for itself! :)

YUCK!

Think gyros

you're going to eat a poor lilttle lamb? awwww. come on, are you that hungry?

Here's a couple easy and tasty recipes! Enjoy!

Yum, yum, yum. I would use a little garlic powder, rosemary, salt and pepper. Makes me hungry just thinking about it!

1/2 package Ranch Salad Dressing
1/2 C. Minced onion
1 t. garlic powder
1 t salt
1 t pepper
1 egg
1/2 c. ketchup

Mix all ingredients with the raw meat. Form patties and cook. Grilling is GREAT!

add a touch of garlic powder, mix in well. Morton makes a great "natures seasoning" which would add extra flavor. Salt to taste. It is yummy.

Lamb patties require just a little salt and pepper as seasoning. Others claim Mrs. Dash is best but I feel that it disguises the flavor of lamb.Lamb should taste like lamb.

Salt and black pepper to taste, and rosemary. A a garlic or even mint aioli would be a great alternative to mayo.

well thats hard....season how you want it to taste then...

Makes 6...scale up or down as needed

2 1/4 pounds ground lamb (10 percent fat)
1/2 cup minced shallots
3 tablespoons minced fresh mint leaves
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper, plus 1/8 teaspoon
1/4 teaspoon ground cinnamon
4 ounces feta cheese, crumbled
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons minced green onion tops
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon finely grated lemon zest
6 hamburger buns
Lettuce leaves, for garnish, optional
Thinly sliced tomatoes, for garnish, optional
Sliced roasted red peppers, for garnish, optional

In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers if desired, and serve immediately.
In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger.

Rosemary, LemonGrass, Salt and Pepper...Yum...
OR
Cumin, Garlic, Salt and Pepper...Yum...

i dont know u will like this or not..
but sharing this rcp from my frd..
Ingredients
1 1/2 pounds ground lamb
3/4 tsp Mediterranean Oregano Leaves
1/2 tsp Thyme Leaves
1/4 tsp Ground Cayenne Red Pepper
2 tsp Fennel Seed
1 tbsp Parsley Flakes
3/4 tsp Paprika
1/4 tsp Coarse Grind Black Pepper
2 tsp Coriander Seed
4 shallots, finely diced
1 tbsp olive oil
1 tsp salt
Cumin Yogurt:
1/4 tsp Cumin Seed
1/2 cup yogurt, plain
1 pinch Coarse Grind Black Pepper
1/8 tsp salt

Directions
In a preheated, dry skillet, toast the fennel and coriander seeds over a medium heat for around 30 seconds, or until the seeds disperse an aroma. Remove from skillet then crush the seeds in small bowl, or with a mortar and pestle. In the same skillet, saute the shallots in olive oil until they become translucent and just starting to release an aroma. Add in the oregano and thyme, then remove immediately from the heat and place aside.
Mix together the lamb, remaining spices, and salt in a medium-sized bowl. Combine gently, then create 6 patties.
In a preheated, dry skillet, toast the cumin seeds, over medium heat, for about 30 seconds (or until aromatic.) Remove them from the skillet, anc crush as you did with the fennel and coriander seeds. Combine the yogurt with the toasted cumin, salt and pepper then place aside.
Over a medium heat, grill the burgers to your desired doneness. Then, serve with grilled sourdough bread or hamburger buns and top with cumin yogurt.

My mom always made lamb-burgers with just salt and pepper. I still love them better than hamburgers. Although garlic salt instead of table salt would be really good.





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