Lamb burgers in pita with yogurt sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Plain nonfat yogurt |
| ½ | medium | Onion; chopped |
| ½ | Cucumber; peeled, seeded, diced | |
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Fresh lemon juice |
| 1 | pounds | Ground lamb |
| ⅔ | cup | Fresh white breadcrumbs |
| ½ | medium | Onion; chopped |
| 2 | tablespoons | Chopped fresh parsley |
| 4 | teaspoons | Minced garlic |
| 1¼ | teaspoon | Dried oregano |
| 4 | Pita bread rounds; top 1/4 trimmed from each, (tops reserved) | |
| 4 | Lettuce leaves | |
| 4 | Servings | |
Directions
Called tzatziki in Greece, this yogurt sauce can also be used on a baked potato as a nonfat alternative to sour cream. To prevent the pita bread in this recipe from getting soggy, place the trimmed portion of the bread down into the pocket to act as a sponge for the lamb drippings and yogurt.
Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.
Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four ¾-inch-thick patties.
Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side.
Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.
Bon Appétit April 1995 Scott Snyder: Portland, Oregon Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998