Mediterranean Lamb Burgers

Recipe Ingredients

		For Yogurt Sauce
12 oz	340g	Plain yogurt
1		Garlic clove - mashed to paste with
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Shredded fresh mint leaves - or to taste
		For Burgers
1 1/2 lbs	681g / 24oz	Fresh ground lamb from the shoulder
1		Garlic clove - minced
1 tablespoon	15ml	Minced fresh rosemary
		(or 1 tspn crumbled dried rosemary)
1 tablespoon	15ml	Minced fresh parsley leaves
		(or 1 tspn dried thyme)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped Salad
1/3 cup	48g / 1.7oz	Coarsely-chopped pitted Kalamata olives
2 cups	125g / 4.4oz	Ripe tomatoes - seeded, and (medium)
		Coarsely chopped
3 tablespoons	45ml	Minced fresh parsley
2 tablespoons	30ml	Olive oil
2 teaspoons	10ml	Red wine vinegar
		Assembly
1/2 cup	73g / 2.6oz	Crumbled goat cheese
6		Pita breads - each split halfway
		Around edge to form a pocket

Recipe Instructions

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

Make burgers: Prepare grill. In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.

In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper.

Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8912)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.