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Greek Lamb Burger
Yield: Makes 4 servings
Ingredients:
1/4
cup pine nuts
1
pound ground lamb
1/4
cup finely chopped yellow onion
3
cloves garlic, minced, divided
3/4
teaspoon salt
1/4
teaspoon black pepper
1/4
cup plain yogurt
1/4
teaspoon sugar
4
slices red onion (1/4 inch thick)
1
tablespoon olive oil
8
pumpernickel bread slices
12
thin cucumber slices
4
tomato slices
Preparation:
1.
Prepare grill for direct cooking. Meanwhile, heat small skillet over medium heat until hot. Add pine nuts; cook 30 to 45 seconds until light brown, shaking pan occasionally.
2.
Combine lamb, pine nuts, yellow onion, 2 cloves garlic, salt and pepper in large bowl; mix well. Shape mixture into 4 patties, about 1/2 inch thick and 4 inches in diameter. Combine yogurt, sugar and remaining 1 clove garlic in small bowl; set aside.
3.
Brush 1 side of each patty and red onion slice with oil; place on grid, oiled sides down. Brush tops with oil. Grill, on covered grill, over medium-hot coals 8 to 10 minutes for medium or to desired doneness, turning halfway through grilling time. Place bread on grid to toast during last few minutes of grilling time; grill 1 to 2 minutes per side.
4.
Top 4 bread slices with patties and red onion slices; top each with 3 cucumber slices and 1 tomato slice. Dollop evenly with yogurt mixture. Top sandwiches with remaining 4 bread slices. Serve immediately.
This recipe appears in:
European
