Greek Lamb Burgers


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Oregano, garlic and cumin season these tasty burgers topped with a creamy, yet not too rich, yogurt sauce with mint to really lighten it up. Eaten in a pita keeps the carbs down and lets you focus on the juicy flavor of the meat.

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  • Lamb Burgers:
  • 1 lb. ground lamb or beef
  • 2 Tbs. plain dry bread crumbs
  • 2 Tbs. plain low fat yogurt
  • 2 Tbs. chopped fresh mint leaves
  • 1 large egg
  • 1 tsp. minced garlic
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 4 leaves green leaf lettuce
  • 1/2 pint cherry tomatoes, cut in half
  • Cucumber-Yogurt Sauce:
  • 8 oz. container plain low fat yogurt
  • 1 C. diced seeded cucumber
  • 3 Tbs. chopped red onion
  • 2 Tbs. chopped fresh mint leaves
  • 3/4 tsp. salt
  • 1/2 tsp. minced garlic
  • 4 regular-size pita breads, warmed

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To make burgers: Mix ingredients until well-blended. Shape into four 4" patties. Cover and refrigerate while preparing the Cucumber Yogurt Sauce and other ingredients. Tear lettuce leaves in half. Arrange, with tomatoes, on a serving platter.

To make sauce: Mix ingredients in a small bowl.

Heat grill or broiler. Grill or broil burgers 10 minutes, turning once, until cooked through and a meat thermometer inserted in centers registers 160 degrees. Cut pitas and burgers in half. Tuck burgers into pita pockets and arrange on serving platter. Serve with sauce to spoon into pitas. Diners can add lettuce and tomato.

Tip: To remove cucumber seeds, cut the cucumber in half lengthwise and scrape a teaspoon or melon baller down the middle.

Yield: 4 servings

From: Woman's Day magazine, 9/1/98

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