Take your burgers the extra mile with lamb
Lamb burgers are a departure from the norm and worth the extra care they require.
Lamb has a very strong flavor, but the herbs and yogurt dressing soften it a bit. If you cannot get ground lamb, grind it yourself. I also like to form half-size burgers and use small pita pockets. This burger is delicious sliced and served directly on top of the pita, so that the juices soak into the bread. Or just serve it with the pita sliced into pie shapes on the side for dipping. Or chop the burger into quarters and stuff it into a pita this way, with all the fixings. Lamb Burger with Greek Yogurt
Dressing Makes four servings 1 to 2 tablespoons olive oil (to season grill or skillet) 2 pounds ground lamb 1 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon sweet paprika 1/4 cayenne pepper 1 tablespoons ground fennel seeds 1 tablespoons ground coriander seeds 2 teaspoons kosher salt 1/2 teaspoon plus a pinch freshly ground black pepper 1 cup Greek yogurt 3 tablespoons chopped parsley 4 whole wheat pita pockets Wipe a grill grate or cast-iron skillet with a little olive oil and bring it to medium-high heat. In a large bowl, combine the lamb, oregano, thyme, paprika, pepper, fennel, coriander, salt and black pepper. Mix well and divide into four patties at least 3/4 inch thick. Cook the burgers over medium-high heat until medium-rare: four to four and a half minutes per side on the grill or in a skillet.
Meanwhile, prepare the yogurt topping in a small bowl by combining the yogurt and chopped parsley.
To serve the burgers, slice open one end of each pita pocket and carefully tuck in the burgers. Divide the yogurt mixture into four parts and smear it on top of the burgers inside the pita. Serve immediately.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.