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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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In a small bowl, mix the cumin, red pepper flakes, salt, and black pepper. Throw spices into lamb mixture and mix well. Shape into 4 patties. Grill about 5 minutes on each side. Serve burgers inside pita rounds or rolls. Garnish as you like with sliced tomatoes, onions, and lettuce.

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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.

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In a large mixing bowl, combine all the ingredients, except the oil, and mix until thoroughly combined. Using your hands, shape the mixture into four patties. Preheat a grill to medium-high heat. Lightly grease the grates with the olive oil. Add the lamb patties and cook for 4-5 minutes, flip, and cook for another 4 minutes.

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Instructions. In a large bowl mix the ground lamb with the onion, garlic, allspice, coriander, cumin, salt and pepper. Mix the ingredients using your hands until combined. Divide the mixture into 8 pieces and shape each piece into a burger. Make an indentation in the middle of each burger using your finger.

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Preheat an outdoor grill for medium-high heat, and oil the grate. Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl. With your hands until evenly blended. Form into five patties. Cook on the preheated grill until the burgers are cooked.

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Place the smoker tube toward the back of the grill, close the lid, and preheat for 25 minutes on High. Prep the Lamb Burgers; Remove the ground lamb from the refrigerator 20-30 minutes before grilling. Mix seasonings into the meat by hand. Divide and shape into three lamb patties. Grill the Lamb Burgers

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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.

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Forming and Grilling. Gently form the seasoned ground lamb into patties, being careful not to overwork the meat. Make sure the patties are well-shaped, about ¾ inch thick and slightly wider than the hamburger buns. Preheat your grill to medium-high heat and oil the grates to prevent sticking.

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Directions. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties. Cook on the preheated grill until the.

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Grill the patties over medium heat, with the lid closed, until cooked to well done (160°F), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over medium heat. Season the tomato slices evenly with ¼ teaspoon salt. Build each burger on a bun with a lettuce leaf, a tomato slice.

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Scrape the grates clean with a grill brush and move coal base about 4 inches away from the grill grates. Now you are ready to grill the burgers. Place the meat directly onto the now-hot and clean.

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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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Season the patties on the outside with a little more kosher salt and pepper. 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 **.

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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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Add flavor to your burgers by using wood chips. To add wood chips to a charcoal grill, place the chips directly on the coals. Wait until the flames have died down before adding your burgers to avoid additional flare-ups. For a gas grill, use a smoker box of foil packets when smoking on a gas grill.