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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âThis recipe is a wonderful alternative to beef burgers. The rosemary onions make it especially delicious. Itâs so good, I serve it all year long.ââCharlene Chambers, Ormond Beach, Florida Ingredients:
2 large red onions, thinly sliced |
2 teaspoons olive oil |
1 tablespoon red wine vinegar |
2 teaspoons minced fresh rosemary |
1-1/2 teaspoons sugar |
1 teaspoon stone-ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
burgers: |
2 pounds ground lamb |
2 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
6 pita pocket halves |
2 tablespoons olive oil |
1-1/2 cups spring mix salad greens |
Directions:
1. In a large skillet, saute onions in oil until tender. Add the vinegar, rosemary, sugar, mustard, salt and pepper; cook 5 minutes longer. Keep warm.
2. Crumble lamb into a large bowl; sprinkle with garlic, salt and pepper and mix well. Shape into six patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 160° and juices run clear.
3. Brush pita pockets with oil; lightly grill on both sides. Serve burgers in pita pockets with lettuce and onions. Yield: 6 servings.
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