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Greek-style Lamb Burgers with Minted Yogurt Sauce

For Yogurt Sauce:
1 pk Plain yogurt -; (12 oz)
2 sm Garlic cloves; mashed to paste with 1/4 ts Salt
3 tb Shredded fresh mint leaves; or to taste

For Burgers:
2 lb Ground lamb
1/2 c Crumbled feta cheese
1/2 c Finely-chopped pitted Kalamata olives
6 sm Pita loaves; each split halfway around edge to form a pocket
2 sm Vine-ripened tomatoes; sliced
2 sm Green bell peppers; cut into rings
1 Red onion; sliced thin

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. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce. This recipe yields 6 servings.

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