Mediterranean Lamb Burgers
Yield
6 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Yogurt sauce | |||
| 12 | ounce |
yogurt, plain
|
|
| 1 | each |
garlic cloves
minced and mashed to a paste |
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
mint leaves
fresh, shredded |
|
| Burgers | |||
| 1 ½ | pound |
ground lamb
from the shoulder |
|
| 1 | each |
garlic cloves
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 | |||
| ⅓ | 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
|
|
| ½ | cup |
goat (chevre) cheese
crumbled |
*
|
| 6 | each |
pita bread
each split halfway around edge to form a pocket |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Yogurt sauce | |||
| 346.8 | ml/g |
yogurt, plain
|
|
| 1 | each |
garlic cloves
minced and mashed to a paste |
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
mint leaves
fresh, shredded |
|
| Burgers | |||
| 680.4 | g |
ground lamb
from the shoulder |
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
rosemary leaves
fresh, or 1 ts crumbled dried rosemary |
|
| 15 | ml |
parsley leaves
fresh minced, or 1 ts dried thyme |
|
| 1 | x |
salt and black pepper
|
*
|
| Chopped salad | |||
| 79 | ml |
kalamata olives
coarsely chopped, pitted |
*
|
| 2 | medium |
tomatoes
ripe, seeded and coarsely chopped |
|
| 45 | ml |
parsley leaves
fresh, minced |
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 118 | ml |
goat (chevre) cheese
crumbled |
*
|
| 6 | each |
pita bread
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.
