In Greece (and in much of the Middle East and Asia), the meat of choice for grilling is lamb—either whole pieces or patties and sausages.
All-Time Favorite Burgers
1 1/2 pounds ground lamb
1 small onion, minced
1 garlic clove, minced
3 tablespoons finely chopped mint
3 tablespoons finely chopped flat-leaf parsley
Kosher salt and freshly ground pepper
Olive oil, for brushing
4 pocketless pita breads or nan, about 8 inches in diameter
4 romaine lettuce leaves
4 thin tomato slices
4 paper-thin red onion slices
How to Make It
In a medium bowl, lightly knead the ground lamb with the onion, garlic, mint, parsley and 1 scant teaspoon each of salt and pepper. Shape the meat into 4 long oval patties about 1/2 inch thick, and transfer them to a plate lined with plastic wrap. Lightly brush the burgers with olive oil.
Light a grill. When the fire is medium hot, brush the grate with olive oil. Grill the lamb burgers for about 12 minutes, turning once, for medium meat. Move the burgers away from the heat and grill the pita until lightly toasted on both sides, about 1 minute.
Set the burgers on the pita breads and top them with the lettuce, tomato, onion and a spoonful of Yogurt-Cucumber Sauce. Fold the pitas over the burgers and serve right away, passing the remaining yogurt sauce alongside.
Beer The tangy yogurt and sweet spices of these pungent lamb burgers call for an equally tangy beer. Hoegaarden, a classic Belgian witbier (white beer) with a zippy citrus edge, makes a great match.
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