Minted Lamb Burgers
|Apple juice||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||2 Tablespoon|
|Chopped onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Snipped rosemary/1/4 teaspoon dried rosemary, crushed||1 Teaspoon|
|Lean ground lamb||1 Pound|
|Mint jelly||2 Tablespoon, melted|
|Pita bread rounds||4 , halved crosswise|
|Cucumber||1⁄2 , thinly sliced|
|Tomato||1 Small, halved and sliced|
|Plain yogurt||1⁄2 Cup (8 tbs)|
In a medium mixing bowl combine apple juice, bread crumbs, onion, garlic, rosemary, and salt.
Add ground lamb and mix well.
Shape into four 3/4-inch-thick patties.
Grill patties on an uncovered grill directly over medium coals for 8 minutes.
Turn patties and brush with mint jelly.
Grill for 6 to 10 minutes more or till no pink remains, brushing once or twice with remaining jelly.
Open pita bread halves.
Line each with a lettuce leaf and a few cucumber slices.
Place patties in pita bread halves with lettuce, cucumber, tomato, and yogurt.
Serve with remaining pita bread halves.