No picture on today's recipe, but the title alone should be enticing enough. These are so good. The weather was warmer yesterday--sort of a tease, though, since it's only March. But it made me think of summer and grilling outside and this recipe came to mind. The nice thing about this one is that you can easily use a grill pan or George Foreman to make the burgers. And if you're not a lamb fan, substitute beef or turkey and they'll still be awesome. As I said, I love all things with feta cheese, so this recipe makes me happy. Practice making it now so you can make it for summer gatherings and pool parties!
Greek Lamb Feta Burgers w/ Cucumber Sauce
(serves 4)
4 large unpeeled garlic cloves
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 large cucumber, peeled and diced
3/4 cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomato slices
4 small (4 inch) pita breads
Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
Grill burgers for about 4 to 5 minutes per side for medium to medium-well burgers.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
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