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Middle Eastern Lamb Burgers

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  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
  Salt To Taste
  Burgers 2
  Egg 1
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cinnamon 1 Pinch
  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.

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