Yield: 2 servings
|¾||Pound, 90% lean, ground|
|1 tablespoon||Chopped rosemary, plus 2|
|Sprigs for garnish|
|Salt and pepper|
|2||Rounds pita bread|
|2 slices||Red onion|
|2 tablespoons||Crumbled feta cheese|
|2 tablespoons||Rough-chopped Kalamata|
ESSENCE OF EMERIL #EE2135
Preheat barbecue or grill. In a mixing bowl combine lamb, yogurt, cumin, chopped rosemary, salt and pepper. Divide into two equal portions and form into two ¾-inch thick patties. Grill burgers about 15 minutes, turning once. Brush pita bread with olive oil and grill until browned on both sides. To serve, top pita with a burger, onion, feta cheese and olives. Burn rosemary sprigs for show, if you wish.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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