Prep 30 mins
Cook 14 mins
This makes a great low cost meal. From Woman's Day magazine.
- 1 1⁄3 lbs lean ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crumbled
- 1 pinch ground cayenne pepper
- 2 cloves garlic, crushed
- 1 1⁄2 tablespoons minced of fresh mint or 1 1⁄2 teaspoons dried mint, crumbled
- 1 1⁄2 tablespoons finely chopped cilantro (optional)
- 3 tablespoons fine fresh breadcrumbs, from firm white bread (or whole wheat)
- 1 large egg white, slightly beaten
- 3 ounces feta cheese, crumbled (3/4 cup)
- 4 regular size pita bread or 4 naan bread (Eastern Indian flat bread)
- 3 ounces feta cheese, crumbled
- 2 large ripe tomatoes, very thinly sliced
- 3⁄4 cup plain low-fat yogurt
- 3 tablespoons minced fresh mint leaves or 1 teaspoon dried mint
- 1⁄4 teaspoon salt
- Mix meat mixture ingredients until well blended.
- Shape into four 1 1/4 inch thick patties.
- Let stand 30 minutes or refrigerate up to 2 hours.
- Heat a large nonstick skillet over medium high heat.
- Add patties and cook 16 minutes or until well browned on both sides and no longer pink in centers, spooning off any excess fat as it accumulates.
- Cut patties in half.
- Tuck halves into halved pitas and add cheese, tomato and yogurt sauce, or serve patties with naan, tomato and yogurt sauce on the side.
Russell ended up making this for me after a long day at work. They were really good, but he missed the fact there was 2 lots of fetta cheese (in the actual burger AND on the side). Perhaps it would be worth seperating the "garnish" from the rest of the ingredients. Also ratio of fresh to dried mint was a bit puzzling-1 1/2 tablespoons fresh or 1 1/2 teaspoons dry in the burgers, but 3 tablespoons fresh or 1 teaspoon dried in the sauce. Good dinner though thank you Sharon.