Lamb Burgers
Laura Nickerson
These are sooooooo amazing! Make with the yogurt-cucumber sauce.
ingredients
- 1 1/2 pounds ground lamb
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 3 tablespoons chopped fresh mint, or 2 teaspoons dried mint
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon dried oregano (preferably Greek)
- 1 teaspoon coarse salt (kosher or sea) or more to taste
- 1 teaspoon freshly ground black pepper
- 1/2 pound goat cheese
- For serving:
- 4 pita breads
- 4 rinsed romaine lettuce leaves
- 4 paper-thin slices red onion (optional)
- 1 medium-size cucumber, peeled and thinly sliced
- 1 medium-size ripe tomato, thinly sliced
- Yogurt Cucumber Sauce (recipe follows)
directions
- 1
Place the ground lamb, chopped onion, garlic, mint, parsley, oregano, salt, and pepper in a mixing bowl and stir with a wooden spoon to mix. Wet your hands with cold water and divide the mixture into 4 equal portions. Working quickly and with a light touch, pat each portion into a thick patty with a 2-ounce round of goat cheese in the center. (Make sure cheese is completely covered with meat.) Place the patties on a plate lined with plastic wrap and refrigerate, covered, until ready to grill.
- 2
Set up the grill for direct grilling and preheat to high.
- 3
Grill the lamb burgers until cooked through, about 7 minutes per side (about 170 degrees on an instant-read meat thermometer). Remove the burgers and cover to keep warm.
- 4
Place the pita breads on the grill, and lowering the temperature and working in batches, if necessary, grill until toasted, about 1 minute per side.
- 5
Cut a slit in each pita. Place a lettuce leaf inside, followed by a burger, an onion slice, if using, some cucumber and tomato slices, and a generous dollop of yogurt sauce. Serve at once.
Source: Steven Raichlen
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