GREEK-LAMB-FETA BURGERS with CUCUMBER SAUCE

GREEK-LAMB-FETA BURGERS with CUCUMBER SAUCE

“These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.”

4 large unpeeled garlic cloves
1-1/4 lb. ground lamb
½ cup crumbled feta cheese
¾ tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
½ large cucumber, peeled, grated and squeezed very dry in a clean towel
¾ cup sour cream
1 Tbsp. minced fresh mint leaves
1 tsp. red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomatoes slices
4 small (4-inch) pita breads


Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.

Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with finger tips to flatten to about 4-inchs wide. Refrigerate.

Mix cucumber, sour cream, mints, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.

Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.

Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.


Yield: 4 servings.