Prep 20 mins
Cook 25 mins
These are fabulous! A welcome change from the same old burgers. These are tender and very flavorful. If your store doesn't have lamb, be sure to ask the butcher for it or to order it.
- 1 lb fine ground beef
- 1 lb fine ground lamb
- 1⁄2 onion, peeled, finely grated (I mince it)
- 1 teaspoon garlic, finely chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons flat leaf parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1 teaspoon hot pepper sauce
- salt and pepper
- 8 small baguette or 8 small pita bread
- 8 shallots, peeled, thinly sliced
- chopped fresh flat-leaf parsley
- 4 large tomatoes, thinly sliced
- 4 whole fresh cilantro leaves
- 2⁄3 cup plain Greek yogurt
- Preheat the barbeque or broiler.
- Place the burger ingredients in a large bowl, blend the mixture with your hands, taking care not to overwork it.
- Form the mixture into 8 long oval shapes, about 1-inch thick.
- Chargrill, broil or fry the burgers for about 5 minutes on each side for rare, or to your taste.
- Split the rolls or pita breads without cutting them through. Remove some of the bread in the center of the rolls. Place some tomato and shallot slices in the rolls, add the burgers, and garnish with the flat-leaf parsley, fresh cilantro and Greek-style yogurt.