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Greek Lamb-Feta
Burgers With Cucumber Sauce |
INGREDIENTS: |
| |
4
large unpeeled garlic cloves
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 large cucumber, peeled, grated and squeezed very dry in a clean
towel
3/4 cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomato slices
4 large, thin tomato slices
4 small (4 inch) pita breads |
DIRECTIONS: |
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1. |
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. |
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2. |
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta,
oregano, salt and pepper over meat; stir with a fork to combine. |
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3. |
Divide into 4 portions. Toss meat back and forth between cupped
hands to form a ball. Pat with fingertips to flatten to about 4
inches wide. Refrigerate. |
|
4. |
Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic,
and salt and pepper to taste in a small bowl. Refrigerate sauce
until ready to serve. |
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5. |
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. |
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6. |
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. |
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7. |
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. |
