Mediterranean Lamb Burgers

4 servings
  • For yogurt sauce:
  • 1 12 -ounce container plain yogurt
  • 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 3 tablespoons shredded fresh mint leaves, or to taste
  • For burgers:
  • 1 1/2 pounds fresh ground lamb from the shoulder
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon crumbled dried rosemary
  • 1 tablespoon minced fresh parsley leaves or 1 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • Chopped salad:
  • 1/3 cup coarsely chopped pitted Kalamata olives
  • 2 ripe medium tomatoes, seeded and coarsely chopped
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 cup crumbled goat cheese
  • 6 pita, each split halfway around edge to form a pocket
  • Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

  • Make burgers: Prepare grill. In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.

  • In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper.

  • Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce.

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