By Bergy on September 30, 2005
Photo by Bergy
Photo by Bergy
"I love lamb burgers and I found this one in a Canadian Living magazine. I have tweaked the recipe. Original recipe suggested grilled eggplant to top the burger or you may enjoy grilled zucchini - I am not fond of either I like my tomato on top and mushrooms on the side with any burger. You may substitute Hummus for the yogurt topping. You can make these patties ahead store in the fridge tightly covered or wrap well and freeze them for up to a month."
Serving Size: 1 (250 g)
Servings Per Recipe: 3
"I love lamb burgers and typically make them in a middle eastern style. What intrigued me about this recipe was the pine nuts. That being said, this recipe was good, not great. I did not like the dill in this recipe. It over pwered other flavors. Also, this recipe had soooo many spices, and ketchup, etc., that you really lost the naturally spicy flavor of the lamb. The pine nuts were a great addition though. I loved what it did for the texture. I am going to add this to my favorite lamb burger recipe and see what happens. Thanks for posting the recipe and thanks for the pine nut idea."
"I've been looking for a good basic lamb-burger recipe without all the exotic spices I don't have and would need to buy. This looks like it -- I haven't tried it yet, but it seems to meet my needs. I'll most likely tailor it to my taste, but the basics are here. Thanks"
"Made for "I Recommend Recipe" Tag. We really enjoy lamb so I decided to try these burgers. They were okay, but we weren't that enamored with the seasonings. Also, we thought they would have been better with tzatziki sauce instead of plain yogurt. I may make these again, but would definitely play with the spice/herb combination."
"Mmmmmmm Bergy, this was one fantastic burger! I used reg. breadcrumbs and skipped the pine nuts as I was out of them. Broiled for 6 min, flipped & 5 min on other side - done to perfection! Topped with Spinach & Feta Dip #103179. Fabulous! Thanks so much for the recipe Bergy!!"