Prep 33 mins
Cook 12 mins
From Food and Wine, June 2003: "In Greece (and in much of the Middle East and Asia), the meat of choice for grilling is lamb - either whole pieces or patties and sausages". Yogurt-Cucumber Sauce posted separately (see Yogurt-Cucumber Sauce).
- 1 1⁄2 lbs ground lamb
- 1 small onion, minced
- 1 garlic clove, minced
- 3 tablespoons of fresh mint, finely chopped
- 3 tablespoons flat leaf parsley, finely chopped
- kosher salt
- fresh ground black pepper
- olive oil, for brushing
- 4 pocketless pitas or 4 naan bread, about 8 inches in diameter
- 4 romaine lettuce leaves
- 1 small tomatoes, thinly sliced (4 slices)
- 4 slices red onions (paper thin slices)
- In a medium bowl, lightly knead the ground lamb with the minced onion, garlic, mint, parsley and 1 scant teaspoon each of salt and pepper.
- Shape the meat into 4 long oval patties about 1/2 inch thick and transfer them to a plate lined with plastic wrap. Lightly brush with olive oil.
- Light a grill. When fire is medium hot, brush the grate with olive oil. Grill the lamb burgers for about 12 minutes, turning once, for medium meat.
- Move the burgers away from the heat and grill the pita until lightly toasted on both sides, about 1 minute.
- Set the burgers on the pita breads and top them with the lettuce, tomato, red onion and a spoonful of Yogurt-Cucumber Sauce (see Recipe #243031).
- Fold the pitas over the burgers and serve right away, passing the remaining yogurt sauce alongside.