Greek Lamb-Feta Burgers With Cucumber Sauce recipe
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Ingredients
- 4 large unpeeled garlic cloves 1 ¼ pounds ground lamb ½ cup crumbled feta cheese ¾ teaspoon dried oregano ½ teaspoon salt ½ teaspoon black pepper ½ large cucumber, peeled, grated and squeezed very dry in a clean towel ¾ cup sour cream 1 tablespoon minced fresh mint leaves 1 teaspoon red or rice wine vinegar 1 clove garlic, minced 4 large, thin red onion slices 4 large, thin tomato slices 4 small (4 inch) pita breads
Nutrition Info
- 649.5 caloriescarbohydrate: 25.2 gcholesterol: 139.2 mgfat: 46.8 gfiber: 1.8 gprotein: 31.2 gsaturatedFat: 23 gservingSize: -sodium: 760.5 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Greek Lamb-Feta Burgers With Cucumber Sauce
Directions
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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.
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat, stir with a fork to combine. 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.
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.
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, about 4 to 5 minutes per side for medium to medium-well burgers.
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. 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.