Sunday, April 12, 2009

Easter Chill: Lamburgers

Sometimes what I like best about holidays is that everything is closed. This forces me to take it easy, which I don't do often. So, instead of staying in the Sunday best and having the formal gathering around the old honey-glazed ham, how about a mellower meal off the grill?

Not a bad idea since I already have to handle the kiddo cranked up on Easter chocolate.

Lamburgers in Pita
1 lb. ground lamb
2 tbs. chopped mint
2 tbs. chopped parsley
1 tbs. thyme leaves
1 tbs. oregano
1 tsp. fennel seed
1 shallot, diced fine
1 egg
1/4 cup whole wheat bread crumbs
3 oz. feta crumbles
salt and pepper to taste

1 cup watercress greens
2 tsp. red wine vinegar
4 tsp. olive oil
Kalamata olives
1/3 cup Greek yogurt
4 whole wheat pitas, cut in half

Mix the first ingredients well and shape patties. Grill to medium. Toss the watercress with vinegar and oil. Place in pita with a lamburger, olives and drizzle of yogurt.


KCNapkins Guy said...

I've done something very similar before... turkey kofte. Same treatment: turkey burger made with lots of spices and a little tomato paste + oil so it isn't too dry served in a pita with an apple raita (yogurt plus apple plus cayenne, essentially) and baby spinach. I'll have to try your version with LAMB!

Max mickle said...

Thanks for the Lamburgers recipe. Last summer I ate them at a party and has been looking for an authentic recipe ever since. Now I will be able to make them myself. Thanks again.