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.


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