Prep 10 mins
Cook 10 mins
This sounds so good, so I'm putting it here for safe keeping. I got it from Erin's Kitchen Blog, so I hope she doesn't mind. I can't wait to try it! In her recipe she used a medium handful each of cilantro and mint, so I've guessed it about 1/3 of a cup, and a squeeze of lemon juice was estimated at about 3 tbs. since Zaar won't allow handfuls and squeezes as measurements.
- In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
- In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
- Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
- Serve the patties in the pita bread, topped with the sauce.
These burgers were good. They had nice flavor with the right amount of heat. I'm wondering if the lemon juice should be 3 tsp versus 3 Tb in the sauce? It was very lemony. I added an extra 1/4 cup of Greek yogurt to cut the lemon back a bit. Otherwise, this was easy to prep and make and made for a fast weeknight meal. We served with roasted eggplant and zucchini.
This was a very good recipe. I served it with white rice and also with the pita bread. The flavor was perfect and as we had one patty left over, I cut it up and mixed in some dressing and rice. Can't wait to have the left-overs tomorrow. I assume that the flavors will meld overnight and be exceptional. Now I have to make sure I get to the fridge first. Thanks for posting.