Get it? Lamb-BURGER? Like Hamburger but with Lamb?
Thanks folks, I'll be here all weekend.
I love Greek food, and I especially love Greek burgers. These are easy to put together and transport me straight to Santorini, if Santorini was an alternate universe where they ate American cuisine that tried to hock itself as Greek food.
Note: I like to chop the cucumbers to a larger size. The crunch adds for a nice textural change. Make sure the yogurt and cucumbers are drained well, or the yogurt sauce will be quite watery.
Spiced Lamb Burgers with Minted Cucumber Dill Yogurt Sauce
1 lb ground lamb
1 1/2 tsp cinnamon
2 tsp cumin
1 tablespoon fresh mint, chopped fine
Kosher Salt and Freshly Ground Black Pepper to Taste
1 small eggplant, sliced into 1/2" rounds
1 vine tomato, sliced into 1/2" rounds
Extra Virgin Olive Oil
1 12 oz. container Greek Yogurt (I used 2%)
1 small clove garlic, crushed
1 cucumber, seeded and chopped
2 tsp fresh mint, chopped fine
2 tsp dill
1 tsp red wine vinegar
Oil grill or skillet (if using skillet or indoor grill, heat over medium high heat). Lightly brush eggplant and tomato with olive oil and season to taste with salt and pepper. Grill until tender, about 7 minutes, turning halfway. Set aside.
Handling the lamb gently, in a bowl, combine lamb with cinnamon, cumin and mint and form into 4 equal sized patties. Season burgers lightly with salt and pepper to taste and grill 6 minutes on each side for medium rare. Let rest for five minutes.
Drain yogurt. Drain cucumbers in a small colander lined with a paper towl for 30 minutes. Squeeze excess water. In a medium bowl, combine yogurt, vinegar, cucumber, mint, and dill; season to taste with salt and pepper. Refridgerate until ready to use.
To serve, set pitas in skillet or on the grill until warm and slightly toasted. Halve pitas and place lamb patty in the center of the pita, top with 1 or 2 slices eggplant, 1 slice tomato, and yogurt sauce. Serve immediately.