Greek-Style Lamb Burgers With Yorgurt-Cucumber Sauce |
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Prep Time: 33 Minutes Cook Time: 12 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Food and Wine, June 2003: In Greece (and in much of the Middle East and Asia), the meat of choice for grilling is lamb - either whole pieces or patties and sausages . Ingredients:
1 1/2 lbs ground lamb |
1 small onion, minced |
1 garlic clove, minced |
3 tablespoons fresh mint, finely chopped |
3 tablespoons flat leaf parsley, finely chopped |
kosher salt |
fresh ground black pepper |
olive oil, for brushing |
4 pocketless pitas or 4 naan bread, about 8 inches in diameter |
4 romaine lettuce leaves |
1 small tomato, thinly sliced (4 slices) |
4 slices red onions (paper thin slices) |
Directions:
1. In a medium bowl, lightly knead the ground lamb with the minced onion, garlic, mint, parsley and 1 scant teaspoon each of salt and pepper.
2. Shape the meat into 4 long oval patties about 1/2 inch thick and transfer them to a plate lined with plastic wrap. Lightly brush with olive oil.
3. Light a grill. When fire is medium hot, brush the grate with olive oil. Grill the lamb burgers for about 12 minutes, turning once, for medium meat.
4. Move the burgers away from the heat and grill the pita until lightly toasted on both sides, about 1 minute.
5. Set the burgers on the pita breads and top them with the lettuce, tomato, red onion and a spoonful of Yogurt-Cucumber Sauce (see Yogurt-Cucumber Sauce).
6. Fold the pitas over the burgers and serve right away, passing the remaining yogurt sauce alongside.
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