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 | ingredients |
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For tzatziki:
½ English cucumber, peeled, seeded, and grated (¾ cup)
½ cup plain yogurt, preferably whole milk yogurt
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper
For lamb burgers:
1-½ pounds ground lamb
½ small onion, minced (¼ cup)
¼ cup chopped fresh parsley
2 teaspoons chopped fresh oregano or 1 teaspoon dried
Salt and pepper
4 pita breads (6-inch)
Iceberg lettuce, for serving
2 medium beefsteak tomatoes, sliced, for serving
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 | Mini Lamb Burgers |
| | Serves 4 | Prep Time: 20 minutes | Total Time: 35 minutes |
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Tzatziki sauce, made from yogurt, cucumber, and mint, is as commonplace in Greek cuisine as ketchup is on American tables. It makes a perfect accompaniment to this Greek-inspired meal of ground-lamb burgers.
- Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
- Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
- To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.
Per serving: 541 calories; 24.2 grams fat; 36.8 grams protein; 41.8 grams carbohydrates; 2.5 grams fiber
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