Description
These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
Ingredients
- 4 large unpeeled garlic cloves
- 1 ¼ pounds ground lamb
- ½ cup crumbled feta cheese
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ large cucumber, peeled, grated and squeezed very dry in a clean towel
- ¾ cup sour cream
- 1 tablespoon minced fresh mint leaves
- 1 teaspoon red or rice wine vinegar
- 1 clove garlic, minced
- 4 large, thin red onion slices
- 4 large, thin tomato slices
- 4 small (4 inch) pita breads
Instructions
- Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown
- about 5 minutes. Peel
- mince and set aside.
- Break up lamb in a medium bowl. Sprinkle roasted garlic
- feta
- oregano
- salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
- Mix cucumber
- sour cream
- mint
- vinegar
- 1 minced clove of garlic
- and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
- Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash
- add burgers. Cover and cook
- turning only once
- until done
- about 4 to 5 minutes per side for medium to medium-well burgers.
- Grill pitas until spotty brown and warm
- a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice
- a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
Servings: 4