Recipe courtesy of Gourmet Magazine

Mediterranean Lamb Burgers

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  • Level: Easy
  • Yield: 4 servings
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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


  1. 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. 
  2. 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. 
  3. In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper. 
  4. Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce.