Prep 45 mins
Cook 9 mins
My husband fancies himself as king of the grill. He makes these delicious and spicy lamb burgers and they are always a hit with our friends and family.
- 1 1⁄4 lbs ground lamb
- 4 pita pockets
- 1 cup torn lettuce leaf
- 1⁄2 cup diced tomato
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄4 teaspoon ground cardamom
- 1⁄8 teaspoon crumbled saffron thread
- 3⁄4 cup plain yogurt
- 2 tablespoons finely chopped red onions
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped of fresh mint
- 1 tablespoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon kosher salt
- Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
- Stir for approximately 1 minute or until fragrant; remove from heat source.
- In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
- Gently mix together with your hands (don't overwork the meat).
- Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
- Cover and chill in the refrigerator until you are ready to grill.
- Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
- Lighty spray or brush the patties with olive oil.
- Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
- Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
- Slip in a little lettuce and tomato and serve.
I used a lamb roast to make souvlaki last night and added your seasoning mix to the lamb strips. I cut the salt in half, omitted the cinnamon and saffron, and added 1 teaspoon chili powder. The resulting mix tasted exactly like the spices on the chicken shawarma wraps from one of my favorite restaurants, Jerusalem Gardens in Ann Arbor, MI. Delicious!
I enjoyed this. It is like a middle eastern gyro. I used two blade cuts, trimmed the fat and ground them up in the food processor (they were on sale.) I didn't form the patties, but just let the meat be loose. I did add cucumber to the sauce.
Can I just say that everyone is sleeping on this recipe. I totally shocked my husband at dinnertime. Definitely a keeper, I used naan bread instead and cucumbers and onions. I will try pita next time. Thank you!