Middle Eastern Lamb Burgers
|Diced seedless cucumber||1 Cup (16 tbs)|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Chopped fresh mint/Coriander/chives||2 Tablespoon|
|Garlic clove||1 Small, minced|
|Finely chopped green onions||1 1⁄3 Cup (21.33 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Lean ground lamb||1 Pound|
|Pita breads||4 , halved to make pockets (7-Inch Size)|
1. Cucumber-Yogurt Relish: In a bowl combine cucumber, yogurt, mint and garlic. Season with salt to taste.
2. Burgers: In a bowl, beat egg; stir in green onions, raisins, bread crumbs, cumin, coriander, salt, pepper and cinnamon. Mix in ground lamb. Shape into four 1/2-inch (1 cm) thick patties.
3. Place on greased grill over medium heat; cook 5 to 6 minutes on each side or until no longer pink in center. Wrap pita breads in foil; place on grill for 10 minutes, turning once, until heated through. (Or wrap in paper towels; microwave at Medium for 1 1/2 minutes or until warm.) Cut burgers into halves; place in pita pockets. Top with Cucumber-Yogurt Relish.