"A nice alternative to beef on the outdoor grill. This recipe takes just minutes to put together."
2 lbs. ground lamb (have butcher grind a 2 ½ -3 lb. boneless lamb shoulder)
1 T. minced garlic
1 tsp. Kosher salt
¼ tsp. ground black pepper
½ cup minced onion
¼ cup chopped fresh mint leaves or 1 T. dried mint
2 T. chopped fresh oregano or 2 tsp. dried oregano
1 large egg
Method: In a medium bowl, combine all ingredients for burgers. Mix well and form into 8 patties, ½” thick and 3” in diameter. Heat grill to medium or heat a 10” skillet with 1 T. olive oil.
Grill burgers or fry in skillet for 4-5 minutes per side. Burgers should be slightly pink in center.
Yogurt Dill Sauce:
8 oz. container plain yogurt 1 T. dried dill weed 1 T. sugar ½ tsp. salt ¼ tsp. ground white pepper 2 T. chopped onion 2 T. chopped fresh mint leaves or 2 tsp. dried mint Combine all ingredients in a bowl. Refrigerate until ready to serve. Can be made a day ahead.
4 pita bread rounds, cut into halves to form a pocket 2 large tomatoes, chopped 1 onion, thinly sliced 1 green pepper, thinly sliced Yogurt Dill Sauce Place a burger in pita pocket. Tuck in some tomatoes, onion and green pepper. Drizzle about 2 T. dill sauce on top. Serve at once.
If men are so competent, how come you always see signs reading "DANGER - MEN WORKING"?