Lamb Burgers with Yogurt-Cucumber SauceSteven Raichlen
A global twist on a timeless tailgate favorite.
More Burger Recipes:
- Inside-Out Cheeseburgers and Grilled Corn Salsa
- Jake Klein’s Double Brisket Burgers
- The Great American Hamburger
Lamb Burgers with Yogurt-Cucumber Sauce
- Yield: Serves 4
- 1-1/2 pounds ground lamb
- 1 small onion, finely chopped
- 3 tablespoons chopped fresh mint (or 2 teaspoons dried)
- 1 teaspoon dried oregano (preferably Greek)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot pepper flakes
- Coarse salt (kosher or sea) and freshly ground pepper for serving (about 1 teaspoon of each)
- Yogurt Cucumber Sauce (see recipe)
- 4 fresh pita breads
- 4 washed romaine lettuce leaves
- 1 cucumber, peeled and thinly sliced
- 1 ripe tomato, thinly sliced
Step 1: Make the burgers. Place the lamb, onion, garlic, mint, parsley, oregano and salt and pepper in a mixing bowl and stir with a wooden spoon to mix. Divide the mixture in four portions and shape into patties. Arrange the burgers on a plate lined with plastic wrap and refrigerate until grilling. Make the Yogurt Cucumber Sauce.
Step 2: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Generously season the burgers with salt and pepper on both sides, then place on the hot grate. Grill the burgers until cooked through, 4 to 6 minutes per side for medium. To test for doneness, insert an instant-read meat thermometer though the side of a burger into the center: The internal temperature should be about 160°F for medium. Warm the pita breads on the grill.
Step 3: To serve, open the pita breads through one side. Place a lettuce leaf inside, followed by a burger, some cucumber and tomato slices and a generous dollop of yogurt sauce. Dig in!
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