Greek lamb burgers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dorothy Cross TMPJ72B | ||
| 1 | pounds | Lamb leg meat -- trimmed of |
| Ft and cut into cubes | ||
| ½ | cup | Nonfat plin yogurt |
| ⅔ | cup | Fresh breadcrumbs |
| ½ | cup | Diced cucumber |
| 2 | tablespoons | Dry white wine or water |
| ½ | teaspoon | Ground cumin |
| 2 | tablespoons | Chopped fresh dill |
| Salt to taste | ||
| 2 | tablespoons | Chopped fresh mint |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Pine nuts -- coarsely |
| ¼ | teaspoon | Freshly ground black |
| Chopped | ||
| Pepper | ||
| 20 | millilitres | Garlic -- minced |
| 4 | 6\" whole-wheat pita breads | |
Directions
YOGURT-CUCUMBER SAUCE
LAMB BURGERS
To make yogurt-cucumber sauce: In a medium-sized bowl, stir together all ingredients. To make lamb burgers: In a small skillet, heat oil over low heat. Add pine nuts and saute until they begin to color, about 30 seconds. Add garlic, and saute until light golden, about 30 seconds longer. Turn the mixture out onto a small plate and let cool.
Prepare a grill or preheat the broiler. In a meat grinder or food processor using an on/off motion, grind lamb. In a large bowl, moist Grill or broil the patties on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Tuck the patties into pitas and top with yogurt-cucumber sauce. Serves 4. COMMENTS: Because you grind the lamb yourself (a food processor does the job nicely), you can guarantee that the meat is the lean portion from the leg. 355 calories per serving: 10 grams fat, 673 mg sodium and 57 mg cholesterol Reformatted for Meal Maste Recipe By :