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 (for 4 servings):
- 4 large unpeeled garlic cloves
- 1 1/4 pounds ground lamb
- 1/2 cup crumbled feta cheese
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 large cucumber, peeled, grated and squeezed very dry in a clean towel
- 3/4 cup sour cream
- 1 tablespoon minced fresh mint leaves
- 1 teaspoon red or rice wine vinegar
- 1 clove garlic, minced
- 4 large, thin tomato slices
- 4 large, thin tomato slices
- 4 small (4 inch) pita breads
PREPARATION:
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.
For gas grill:About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 4 to 5 minutes per side for medium-well.
This recipe was originally featured in the USA WEEKEND article Not Your Average Burger.
Find the Perfect Recipe from Pam Anderson.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.