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Preheat the grill to 450°F (230°C) and lightly oil the grate. To a large bowl, add the ground lamb, crumbled feta, garlic, mint, parsley, cumin, oregano, salt, and pepper. Use your hands to combine. Shape the mixture into 4 even patties (you can weigh it if you'd like to be more accurate).

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Let rest for 5 minutes. Step. 4 For the feta sauce: While burgers rest, stir together the yogurt, cucumber, feta, and mint in a small bowl. Taste, and season with salt if you like. Step. 5 To assemble: spoon a tablespoon of the feta sauce on each bottom bun. Add arugula, sliced tomato, 1 lamb patty, more feta sauce, red onion, and then the bun top.

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Cook on one side for 3-4 minutes until browned and they easily lift off the grates. Flip and cook on the other side until the burgers are done to your liking, about 3 more minutes for Medium. Remove from the grill and let rest for 5 minutes. Serve in the pita pockets filled with lettuce, tomato, onion, and a big drizzle of the tzatziki.

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Medium-rare: 6-7 minutes total. Medium: 7-8 minutes total. Medium-well: 9 minutes total. Well-done: 10 minutes total. While approximating grill times can definitely help you grill hamburgers.

Lamb Shoulder Chop Recipe Momsdish

Choose based on personal preference: grilling for a charred taste or pan-frying for a more controlled and evenly cooked result. How do I know when the lamb burgers are done? Lamb burgers are best cooked to medium-rare or medium, around 145°F to 160°F internally. The burgers should be browned on the outside and pink in the middle.

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Steps. When ready to cook, set Traeger temperature to 450° and preheat with the lid closed for 15 minutes. Add the lamb, jalapeño, scallions, mint, dill, garlic, salt and pepper to mixing bowl. Mix to combine. Form the lamb mixture into 4 to 8 ounce patties about 3/4 inch thick. Set aside.

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Quick Answer. Lamb burgers can be cooked in the oven for around 15-20 minutes at a temperature of 375°F. The cooking time may vary depending on the thickness and size of the burgers. It is important to check the internal temperature using a meat thermometer to ensure that it reaches at least 160°F before serving.

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Directions. To Grind With a Meat Grinder: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen. Transfer meat to a large bowl and toss to combine.

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Sprinkle one side of the burgers with 1/2 teaspoon of kosher salt and 1/2 teaspoon of garam masala then flip them all over and season the other side with the remaining 1/2 teaspoon of garam masala and 1/2 teaspoon of kosher salt. Brush both sides with a little olive oil. Toast your hamburger buns if desired.**.

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This will ensure that the burgers remain flat and do not shrink or turn into round balls when cooked.**. Heat a cast iron skillet over medium-high heat until very hot, 2 to 3 minutes. Season the lamb burgers on both sides with remaining half teaspoon of the salt and ⅛ teaspoon of the black pepper.

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Cook: Heat a large skillet up to medium-high heat and pour your olive oil on the pan. Cook each patty for about 4 minutes on each side, or until the internal temperature reaches 135-140 degrees Fahrenheit. Rest: Remove the patties from your skillet and then allow them to rest at room temperature for a few minutes.

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For medium-rare burgers, cook on one side for 4 minutes, then flip the burgers over using a metal spatula and continue to cook for another 4 minutes. The internal temperature should be about 145.

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Combine all burger ingredients and divide the lamb mixture into 4 patties. Grill until a probe of an instant-read thermometer, inserted into the center of the patty, registers 150°F. Set aside to briefly rest. Step Three. Assemble by spreading the Lemon Herb sauce on the inside of the top and bottom bun.

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Season the patties with salt, pepper, and any other desired spices or herbs. Place the lamb burgers on the preheated grill, ensuring there is enough space between each patty. Close the grill lid and cook for approximately 4-6 minutes per side for medium-rare, or 6-8 minutes per side for medium.

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Add the lamb. Use your hands to mix until well combined. Form the meat mixture into 6 oval-shaped patties about ½-inch thick. Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached.

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Grill the burgers for 2 to 3 minutes per side over the direct heat, then transfer to the cooler side of the grill and close the lid. Continue to cook until the desired internal temperature is reached. 125°-130° F for medium-rare and 130-135° f for medium**. Remove from the grill and rest for 3 to 5 minutes.