Turkish Lamb Burgers in PitaCourse: DinnerDifficulty: Easy
These are so delicious. We love burgers! Who doesn’t? Lamb burgers are always so good and I make so many different kinds but they all have amazing Greek, Italian and Turkish flavors. These are a particular favorite from one of my most favorite cookbooks. Every recipe is stellar and easy to do. This is a fun recipe for summer BBQ’s with great sides and great wines. Happy Summer!! *******Best to make ahead.
2 pounds ground lamb
1/2 cup fresh bread crumb
1 lg egg, beaten
1 cup minced onion
2 teaspoons minced garlic
1/3 lb. feta cheese, crumbled
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/2 cup chopped fresh mint
1Tablespoon ground cumin
2 Tablespoons lemon juice
1/4 cup chopped fresh cilantro or parsley
2 teaspoons salt
1 teaspoon freshly ground pepper
6 pita breads
2 tomatoes, sliced
1 English cucumber, sliced thin
1 red onion, sliced
1/2 cup feta cheese
Yogurt Cucumber Sauce (recipe below)
- In a lg bowl, combine all ingredients listed before the pita bread. Knead the mixture and cover and refrigerate for a few hours or overnight.
- Form the ground meat into patties, don’t pack to tight. Grill on medium until the meat is slightly pink in the center.
- Fold a warm pita bread in half around each cooked burger. Add the sliced tomato, cucumber, red onion and serve with the yogurt cucumber sauce.
- Yogurt Cucumber Sauce (Tzatziki)
- 2 cups grated cucumber with skin, about a 10oz cucumber
- 1 1/2 cups plain Greek yogurt
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh chopped mint
- 1 Tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon fine sea salt
- Grate the cucumber until all is grated into a bowl. In another bowl, mix all the ingredients.
- Add the yogurt mixture to the cucumber and stir to combine. Taste to see if needs more salt or/and lemon juice.
- Can be made up to 3 days ahead of time and kept in the refrigerator in an air tight container.