Greek-Style Lamb Burgers with Minted Yogurt Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For yogurt sauce | |||
| 12 | Ounces |
yogurt, plain
|
*
|
| 2 | cloves |
garlic
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
mint leaves
shredded |
|
| For burgers | |||
| 2 | Pounds |
ground lamb
|
*
|
| ½ | cup |
feta cheese
crumbled |
|
| ½ | cup |
kalamata olives
finely chopped, pitted |
*
|
| 6 | small |
pita bread rounds
|
* |
| 2 | small |
tomatoes
sliced |
|
| 2 | small |
green bell peppers
cut in rings |
|
| 1 | each |
red onion
sliced thin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For yogurt sauce | |||
| 12 | Ounces |
yogurt, plain
|
*
|
| 2 | cloves |
garlic
|
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
mint leaves
shredded |
|
| For burgers | |||
| 2 | Pounds |
ground lamb
|
*
|
| 118 | ml |
feta cheese
crumbled |
|
| 118 | ml |
kalamata olives
finely chopped, pitted |
*
|
| 6 | small |
pita bread rounds
|
* |
| 2 | small |
tomatoes
sliced |
|
| 2 | small |
green bell peppers
cut in rings |
|
| 1 | each |
red onion
sliced thin |
|
Directions
Make yogurt sauce:
Mince and mash the garlic with the salt.
Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes.
Transfer to a small bowl and combine with the garlic and mint.
Prepare grill and oil rack.
Set grill 5 to 6 inches from coals.
In a bowl gently combine the lamb, feta and olives.
Form into 6 patties about 1 inch thick.
Season to taste with salt and pepper.
Grill for about 7 minutes per side for medium-rare.
Split pitas form a pocket.
Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion.
Serve burgers with yogurt sauce.
