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Ingredients Jump to Instructions ↓

  1. For Yogurt Sauce

  2. 12 oz 340g Plain yogurt

  3. 1 Garlic clove - mashed to paste with

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 3 tablespoons 45ml Shredded fresh mint leaves - or to taste

  6. For Burgers

  7. 1 1/2 lbs 681g / 24oz Fresh ground lamb from the shoulder

  8. 1 Garlic clove - minced

  9. 1 tablespoon 15ml Minced fresh rosemary

  10. (or 1 tspn crumbled dried rosemary)

  11. 1 tablespoon 15ml Minced fresh parsley leaves

  12. (or 1 tspn dried thyme)

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. Chopped Salad

  16. 1/3 cup 48g / 1.7oz Coarsely-chopped pitted Kalamata olives

  17. 2 cups 125g / 4.4oz Ripe tomatoes - seeded, and (medium)

  18. 3 tablespoons 45ml Minced fresh parsley

  19. 2 tablespoons 30ml Olive oil

  20. 2 teaspoons 10ml Red wine vinegar

  21. Assembly

  22. 1/2 cup 73g / 2.6oz Crumbled goat cheese

  23. 6 Pita breads - each split halfway

  24. Around edge to form a pocket

Instructions Jump to Ingredients ↑

  1. Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

  2. Make burgers: Prepare grill. In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.

  3. In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper.

  4. Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce.

  5. This recipe yields 4 servings.

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