A recipe I found in Food & Wine Magazine (2013) with some small adaptations. We love these burgers over traditional beef varieties as they are so full of flavor and equally delicious the next day.
A recipe I found in Food & Wine Magazine (2013) with some small adaptations. We love these burgers over traditional beef varieties as they are so full of flavor and equally delicious the next day.—cucina di mammina
Makes: about 6 to 8 burgers
1 1/2 to 1 3/4 lbs.
ground fresh organic lamb
small onion, minced
garlic clove, minced
tablespoons or so of finely chopped fresh mint leaves
tablespoons or so of finely chopped fresh flat leaf parsley
sea salt and pepper to taste
olive oil for brushing
fresh pita bread or naan bread
red and white butter lettuce, washed and dried
paper-thin tomato slices (if desired)
yogurt & cucumber tzatziki sauce
garlic clove, minced
large seedless cucumber, peeled and seeds removed
ounces or so of plain greek yogurt
sea salt to taste
- To make the sauce, slice and chop the cucumber into a fine mince.
- Place in a sieve and squeeze the liquids out to drain and place in a deep bowl.
- Add the minced garlic and the yogurt and blend well. Season with salt to taste.
- Cover and refrigerate for about an hour or so before serving.
- For the burgers, place the ground lamb into a large deep bowl and break it up a bit with your hands, cover with plastic wrap and set aside at room temperature.
- In a small skillet, add the minced onion and garlic and a drizzle of olive oil, season lightly with salt and pepper to taste. Saute this mixture until fragrant and softened.
- Remove from the heat and set aside until cooled. Once cooled, add this mixture to the ground lamb and mix well.
- Season this with salt and pepper to taste. Add the chopped mint and parsley and blend well but be careful not to overwork the meat.
- Cover and set aside until ready to grill. Start your grill and try using natural and non-chemical grill products. (Note: I prefer grilling all my foods over natural charcoal and wood versus gas grills, I find a noticeable difference in flavor depth and color of the finished product.)
- Once the grill up to heat and starting and the coals are beginning to turn to ash. Form the ground lamb into individual burgers (size and thickness to your personal taste.) and set on a large platter; brush each one lightly with olive oil.
- Grill the lamb burgers for about 3 minutes a side or so (depending on size and thickness) for medium rare to medium. Remove immediately and set aside to rest.
- Place the pita bread or naan bread on the grill and toast until there are light grill marks and the bread begins to crisp a bit (watch carefully as they will toast very quickly on the hot grill.)
- Remove from the heat and serve the lamb burgers folded inside the grilled pita or naan bread with plenty of lettuce and tzatziki sauce on top and extra tzatziki on the side for dipping.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat
- This recipe was entered in the contest for Your Best Burger Recipe
- This recipe was entered in the contest for Your Best Picnic Recipe