| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Container (12-oz) plain yogurt | |
| 1 | Garlic clove, minced and mashed to a paste with 1/4 teaspoon salt | |
| 3 | tb | Shredded fresh mint leaves, or to taste |
| 1 1/2 | lb | Fresh ground lamb from the shoulder |
| 1 | Garlic clove, minced | |
| 1 | tb | Minced fresh rosemary or 1 teaspoon crumbled dried rosemary |
| 1 | tb | Minced fresh parsley leaves or 1 teaspoon dried thyme |
| Salt and freshly ground black pepper | ||
| 1/3 | c | Coarsely chopped pitted kalamata olives |
| 2 | Ripe medium tomatoes, seeded and coarsely chopped | |
| 3 | tb | Minced fresh parsley |
| 2 | tb | Olive oil |
| 2 | ts | Red wine vinegar |
| 1/2 | c | Crumbled goat cheese |
| 6 | Pita, each split halfway around edge to form a pocket |
INSTRUCTIONS
FOR YOGURT SAUCE FOR BURGERS CHOPPED SALAD Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper. Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce. Yield: 4 servings Recipe by: Cooking Live Show #CL8912 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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