- 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:
sautésauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. grill (I)grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food. direct heatdirect 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.
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