Mediterranean Lamb Burgers

45 minutes Prep: 30 minutes Cook: 15 minutes

418 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


Yogurt sauce
12	ounce	yogurt, plain
1	each	garlic clove	minced and mashed to a paste
1/4	teaspoon	salt
3	tablespoons	mint leaves	fresh, shredded

Burgers
1 1/2	pound	ground lamb	from the shoulder
1	each	garlic clove	minced
1	tablespoon	rosemary leaves	fresh, or 1 ts crumbled dried rosemary
1	tablespoon	parsley leaves	fresh minced, or 1 ts dried thyme
1	x	salt and black pepper

Chopped salad
1/3	cup	kalamata olives	coarsely chopped, pitted
2	medium	tomatoes	ripe, seeded and coarsely chopped
3	tablespoons	parsley leaves	fresh, minced
2	tablespoons	olive oil
2	teaspoons	red wine vinegar
1/2	cup	goat (chevre) cheese	crumbled
6	each	pita	each split halfway around edge to form a pocket

Directions

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.

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Nutrition Facts

Serving Size 232g

Amount per Serving

Calories 418 63% of calories from fat

	% Daily Value*
Total Fat 29.0g	45%
Saturated Fat 11.0g	57%
Trans Fat 0.0g
Cholesterol 119mg	40%
Sodium 232mg	10%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	5%
Sugars 4.0g
Protein 31.0g	63%

Vitamin A	17%		Vitamin C	17%
Calcium	13%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Presentation was unique and will surprise any guests. Especially when you first cut into the pumpkin and juices start dribbling out and they can see the colorful contents inside. I used a red, green and yellow bell pepper for more color. The sauce had a creamy feel in the mouth and the vegetables and beef had baked tastes. I used 1/2 teaspoon of thyme and added extra fresh ground pepper when serving. Will definitely make it again next time I have company and add some pineapple. I think the addition of sweet overtones of pineapple along with the olives will make this a 5 star recipe.

Reviewed by sean