Turkish Lamb Burgers

These Turkish lamb burgers are flavorful, filling, and just a little bit messy, so keep plenty of napkins handy. It’s worth the mess though. The burgers are rich from lamb, slightly salty from the feta and spicy/warm from cumin and garlic. Adding mint to both the burgers and the yogurt cucumber sauce adds a fresh, cool flavor to balance out the spices.

I adapted this recipe from one I found online so long ago I can’t remember where I found it. It does require a bit of pre-planning, since the meat mixture has to sit for a while for the flavors to blend. So, it’s probably best for a weekend, rather than a Tuesday dinner. However, once that’s done, the rest of the recipe comes together pretty quickly. And, it’s practically a meal all by itself.

Make the meat mixture for the burgers first, let it sit overnight or a few hours in the fridge, and then make the cucumber yogurt sauce while the burgers are cooking.

I did make this for two servings, rather than one, because half an egg isn’t so bad, but a quarter of an egg is ridiculous, even for me. 

How to get half an egg, you ask? What you do is break the egg, beat it lightly, and then pour half of it out into a separate container.  You should end up with about 3  1/4 T of egg total.  Use half that for the burgers, or approximately 1 2/3 T (5 teaspoons). Save the rest of the egg to make a cherry tomato basil frittata or a spinach and feta omelette in a day or two.  Don’t worry if it’s not exact, we’re not baking!

I broiled the burgers in my toaster oven, and put the pita on top for a minute or so to warm it up.  If you have a grill, you could use that instead.

Serve the burgers in pita bread topped with the yogurt dill sauce, then add garnishes to suit your taste.




Turkish Lamb Burgers Substitutions and Variations

  • Garnish with some extra crumbled feta cheese
  • Top with thinly sliced red onions
  • Add sliced tomatoes and extra chopped cucumber on top of your lamb burger
  • Make the burgers with half lamb and half ground turkey (use dark meat if you can find it); or if you don’t like lamb, just use the turkey




 

More Lamb and Yogurt Recipes

Lmab keema with potatoes and broccoliLamb Keema with Potatoes and Broccoli

Familiar with shepherd’s pie? Think that, but gone to Pakistan and picked up a whole new set of spices, like curry, cumin, ginger, and turmeric.

 

moussaka without bechamelMoussaka Without Bechamel Sauce Recipe

No heavy sauce to make, fewer steps, but still delicious. This Turkish version is easier to make, only requires one pan, but still piles on plenty of flavor from spicy/warm cinnamon and nutmeg, the bite of garlic and onion, tender eggplant, ground lamb, and tomatoes.

lamb kofta meatballsLamb Kofta Meatballs

Flavored with toasted nuts, sweet/minty cardamom and earthy lamb. This dish is a feast for your eyes as well as your taste buds.  It’s also eggless and bread-free.

 

spinach lamb meatballsSpinach Lamb Meatballs

Rich with lamb, tangy vinegar, and earthy spinach. Red wine vinegar stands up to the lamb’s bold flavor, while cumin lends a warm, slightly spicy bite. The spinach adds color, and those all important vitamins and iron too.

Frozen Mango Yogurt Dessert Recipe Without an Ice Cream Machine

It’s so hot and sticky in NY you can practically swim in the air.  Bleah!  Even I don’t want to turn on the stove in this weather.  When it feels like 100 degrees outside, dinner is a no cook meal.   After dinner,  it’s this frozen mango yogurt dessert recipe. It’s super-easy to make. And, you don’t need an ice cream machine or any special equipment either (a blessing in a small kitchen).  An ordinary blender (or a stick blender) will do just fine.  You also don’t have to add any sugar or honey. The recipe gets its sweetness entirely from the natural sugars in the fruit.

I’ve adapted this from Foodaholic’s frozen lemon ginger mango recipe.  She made enough for a family (I didn’t), and I also changed her technique slightly. She freezes the yogurt and the fruit separately and then blends them together.  I found it got much too hard that way.  And, it’s an extra container to wash.  So, I just put it all in the blender and hit the button.  She is right that the yogurt must be thick (Greek yogurt works best), and that it will crystallize if you leave it in the freezer too long.

If you can get good fresh mangoes, use them! If you can’t, or if you are lazy and don’t want the fuss and mess of peeling and cutting them, buy the frozen mangoes from Trader Joe’s.  Take out what you need and let the fruit defrost slightly before trying to put it in the blender.




Frozen Mango Yogurt Dessert Substitutions and Variations

  • Don’t have mangoes?  Try it with peaches instead
  • Add a drizzle of honey
  • Toast the almonds before adding them
  • Try a squeeze of lime instead of lemon juice
  • Be adventurous and substitute cardamom for the ginger (sort of a frozen mango lassi)

More Mango and Yogurt Recipes

chicken mango stir fryQuick Chicken Mango Stir Fry Recipe

The sweetness of mango and bell peppers with the heat of chilis. The result is a colorful, flavorful dish that’s easy to prepare.  It’s flexible too.  Swap the regular peas for snap peas, add more chili for extra heat, try some mini corn, or  give it a Thai spin with lime, cilantro, and basil.

mango cottage cheese and honeyCottage Cheese Yogurt and Fruit Salad

Got a minute? Make some lunch. All you have to do is dump and mix.  It’s easy, and really refreshing on a hot day too.

 

fish fillet with yogurt sauceFish Fillet in Yogurt Sauce

Creamy, rich and ready in half an hour. There’s a minimum of prep too.  Use any fairly firm fish that’s not too strongly flavored.

 

greek yogurt chocolate cakeGreek Yogurt Chocolate Cake

So you’re craving a sweet treat, but can’t finish an entire normal size cake. This one is miniaturized.  It’s got a triple dose of chocolate (chips, cocoa, and a chocolate ganache icing).  And you only need one bowl to make it.