Greek Lamb Burgers the Editors of Publications International, Ltd.
Greek Lamb Burger
Makes 4 servings
|1/4||cup pine nuts|
|1||pound ground lamb|
|1/4||cup finely chopped yellow onion|
|3||cloves garlic, minced, divided|
|1/4||teaspoon black pepper|
|1/4||cup plain yogurt|
|4||slices red onion (1/4 inch thick)|
|1||tablespoon olive oil|
|8||pumpernickel bread slices|
|12||thin cucumber slices|
- 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.
- 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.
- 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.
- 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.
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