Lately I have been trying out new ingredients. Gotta keep things interesting to make sure these taste buds stay in shape! Needless to say I was quite excited to find ground lamb in the butcher cooler, because I have been dying to try a lamb burger recipe for years! Lamb is not easy to find in this area and typically it’s a rack or chops, if any lamb at all.
So what does lamb taste like? I’m still trying to figure that out myself. Biting into these juicy, meaty burgers, I probably would have thought it was a beef patty (along the lines of a decadent 70/30) if I hadn’t formed them myself. The meat is rich, but not in an overpowering way. Even with just a little seasoning, your mouth is filled with flavor with every bite. So, again, what does it taste like? I’m going to saaaaay…. Very tasty! If you can find ground lamb, I definitely recommend giving it a go on the grill this upcoming Labor Day weekend!
Lamb Burgers with Greek Yogurt Sauce
- 1 pound ground lamb
- 4 whole wheat pitas
- ¼ cup non-fat milk
- 2 cloves garlic, chopped
- ½ cup onion, chopped
- ¼ cup Kalamata olives, chopped
- 2 tablespoons mint, chopped
- 1 tablespoon Italian parsley, chopped
- 1 tablespoon lemon juice
- Salt and Pepper
- 6 ounces plain greek yogurt
- 2 teaspoons dill, chopped
- ¼ cup cucumber, finely diced
- ¼ cup tomato, finely diced
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Baby greens, arugala, or chopped romaine lettuce
- Red onion slices
- Tomato slices
- Feta cheese, crumbled
- Cut ¼ out of each pita round. Chop up roughly and place in a bowl. Set the 4 ¾ rounds aside. These will be your “buns”.
- Pour the milk into the bowl cover the chopped pit. Allow to soak for about 5 minutes, then drain and squeeze out any excess milk.
- Place the soaked pita in a blender or food processor. Add the garlic, onion, olives, mint, parsley, and lemon juice. Puree the mixture and set aside.
- In a large bowl, add the ground lamb and season with salt and pepper. With a spatula or your hands, crumble the mixture.
- Add the pureed pita mixture to the lamb and combine again with either a spatula or your hands.
- Divide the mixture into 4 and form each section into a patty. Use your thumb to create a little well in the center, this will help maintain the patty shape during cooking.
- Oil and heat a heavy grill pan (or use your outdoor grill!) over medium high heat.
- Grill burgers for approximately 2-3 minutes on each side, or until internal temperature reaches 160°F.
- In a medium bowl, combine Greek yogurt, dill, garlic, and Dijon mustard. Mix well to combine.
- Add diced cucumbers and tomatoes to the Greek yogurt mixture and stir to coat the vegetables.
- To serve, open each pita and stuff with your chosen greens and some of the dressing.
- Add burger to the pita, and add your chosen toppings.