This was really REALLY good but, of course, I knew it would be! It was ridiculously easy to put together and really delicious! I made a few changes (what else is new?!). I added a garlic clove, an egg and about 1/4 cup of italian bread crumbs to the lamb burgers. And I didn't have any mint so I left it out of the tzatziki. The recipe made alot of lamb burgers so we freezed the uncooked patties for another time!
Mini Greek Lamb Burger
Martha Stewart - Everyday Food
Serving: Serves 4
1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
1/2 Cup plain yogurt, preferably whole milk yogurt
2 Teaspoons fresh lemon juice
2 Teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper
1 1/2 Pounds ground lamb
1/2 small onion, minced (1/4 cup)
1/4 Cup chopped fresh parsley
2 Teaspoons chopped fresh oregano, or 1 teaspoon dried
Salt and pepper
4 pita breads, (6-inch)
Iceberg lettuce, for serving
2 medium beefsteak tomatoes, sliced, for serving
1. Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
2. Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
3. To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.