Mini Lamb Burgers

By kscribner

Serves 4
Prep Time: 20 minutes
Total Time: 35 minutes

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.

Ingredients

• For tzatziki:
• 1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
• 1/2 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:
• 1-1/2 pounds ground lamb
• 1/2 small onion, minced (1/4 cup)
• 1/4 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

Details

Servings 4
Adapted from pbs.org

Preparation

Step 1

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.