Greek lamb burgers

4 servings

Ingredients

Quantity Ingredient
Dorothy Cross TMPJ72B
1 pounds Lamb leg meat -- trimmed of
Ft and cut into cubes
½ cup Nonfat plin yogurt
⅔ cup Fresh breadcrumbs
½ cup Diced cucumber
2 tablespoons Dry white wine or water
½ teaspoon Ground cumin
2 tablespoons Chopped fresh dill
Salt to taste
2 tablespoons Chopped fresh mint
2 tablespoons Chopped fresh parsley
1 teaspoon Olive oil
½ teaspoon Salt
2 tablespoons Pine nuts -- coarsely
¼ teaspoon Freshly ground black
Chopped
Pepper
20 millilitres Garlic -- minced
4 6\" whole-wheat pita breads

Directions

YOGURT-CUCUMBER SAUCE

LAMB BURGERS

To make yogurt-cucumber sauce: In a medium-sized bowl, stir together all ingredients. To make lamb burgers: In a small skillet, heat oil over low heat. Add pine nuts and saute until they begin to color, about 30 seconds. Add garlic, and saute until light golden, about 30 seconds longer. Turn the mixture out onto a small plate and let cool.

Prepare a grill or preheat the broiler. In a meat grinder or food processor using an on/off motion, grind lamb. In a large bowl, moist Grill or broil the patties on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Tuck the patties into pitas and top with yogurt-cucumber sauce. Serves 4. COMMENTS: Because you grind the lamb yourself (a food processor does the job nicely), you can guarantee that the meat is the lean portion from the leg. 355 calories per serving: 10 grams fat, 673 mg sodium and 57 mg cholesterol Reformatted for Meal Maste Recipe By :

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