- Prep time
- 30 minutes PT30M
- Cook time
- 6-10 minutes PT10M
- 6-8 servings
Want to add a little Mediterranean flair to your next cookout? Impress even the most jaded grill master with these rich lamb burgers, with just a hint of mint and Dijon mustard.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons shallot, minced
- Salt and pepper to taste
- 1½ pounds ground leg of lamb
- 2 tablespoons fresh mint, chopped
- ½ cup panko breadcrumbs
- 1 egg
- 6 ounces Greek yogurt
- 1 teaspoon Dijon mustard
Preheat the grill to medium-high.
Sauté garlic in olive oil over medium-high heat until the edges start to brown. Add shallots, season immediately with salt and pepper and sauté until shallots are transparent. Remove from heat, then chill garlic and shallots.
Once cool, add garlic and shallots to ground lamb. Add mint, breadcrumbs and egg and mix to combine. (Be careful not to overmix or the burgers will be tough.)
Portion mixture into 8 equal patties. Grill over direct heat for 3-5 minutes per side, or until internal temperature reaches 160°F.
While the burgers grill, mix yogurt and mustard until completely combined.
Serve lamb burgers in pitas with sliced tomato, shredded lettuce and a drizzle of the yogurt mustard sauce.
Techniques used in this recipe:
- direct heat
- direct heat: a method of heat transfer in which heat waves radiate from a source (for example, an open burner or grill) and travel directly to the item being heated with no conductor between heat source and food. Examples are grilling, broiling, and toasting.
- grill (I)
- grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
There are many varieties of mint; commercially, peppermint and spearmint are the most popular. Peppermint is bright green, sharply pungent, and the stems are lightly tinged with purple. Spearmint is more delicate in fragrance, and its color is a uniform, light grayish green.
Peppermint is used in many appetizers, salads, sauces (mint sauce for lamb), vegetables, desserts, and beverages.
Spearmint is most often found in salads, fruit (salads, cocktails, pears, melons) and fruit syrups, desserts and beverages.
Both varieties of mint are often used as ingredients in many cocktails. In the last several years we've seen a resurgence in popularity of mixed drinks mint is used in the Mint Julep, the Mojito and a variety of other cocktails.
American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%
Brown ales favor a maltier character over hops, and are usually slightly sweet on the palate. Average alcohol by volume: 4.0-7.0%
Märzen beers are usually deep copper in color, have a full body with lots of toasty notes. Average alcohol by volume: 4.0-7.0%
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.
A South African cross of Pinot Noir and Cinsaut. This grape's wine commonly exhibits the cherry flavor of Pinot Noir and the tar-like earthiness of Cinsaut.
Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.