This combination of flavors is warm, satisfying and
just plain delicious. Although designed for ground lamb, this spice
mixture would work just as well for ground chicken, pork and beef. The
quick yogurt sauce is the perfect accompaniment for the lamb burgers.
Preparation Time: 30 minutes plus sit time for sauce
Serving Size: 4
- 1 pound ground lamb
- 3 tablespoons cold water
- Olive Oil
- Spice Mix, below*
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- 4 pocket-style pita breads
- Tzatziki-style Sauce, below
- 1 cup iceberg lettuce, shredded
- 1/2 cup fresh tomato, diced
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images.
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Prepare the Spice Mix and Tzatziki-style sauce early
enough for flavors to blend. Break the ground lamb up in a
large bowl. Mix in the spice mix and 3 tablespoons cold
water, trying to work the meat as little as possible. Using
wet hands, form into 4 equal sized burgers. Cover and set
for at least 15 minutes while heating the grill to medium.
Rub olive oil on the burgers and cook carefully over medium
heat, 7-10 minutes turning once. Do not over cook. Olive oil
will cause major flare ups so do not leave unattended. Heat
pita breads on the grill for 1 minute, turning once. Halve
the burgers and serve in the pita with the sauce, lettuce
and tomatoes.
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The Spice Mix
*(you can quadruple the spice mix amounts and use 2 1/2 teaspoons of
the mix for each pound of meat; store remainder in an air-tight jar for
up to a year)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
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- 1/4 teaspoon ground cardamom
- 1/4 teaspoon turmeric
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon crumbled saffron threads
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Heat a small skillet over medium heat for 5 minutes then
cut the heat off. Combine all spices in a small bowl and
sprinkle evenly over the bottom of the heated pan. Stir with
a heat-proof spatula until fragrant, about 1 minute. Remove
back to the small bowl and allow to cool.
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The Yogurt sauce
- 3/4 cup plain Greek yogurt
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, finely chopped
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- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon kosher salt
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Whisk all ingredients in a medium bowl. Unused
portion may be kept covered in the refrigerator for
about 3 days.
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