| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Cklive18, Pdate | 6 | Servings |
INGREDIENTS
| === FOR YOGURT SAUCE === | ||
| 1 | Plain yogurt -, 12 oz | |
| 2 | Garlic cloves, mashed to | |
| paste | ||
| with | ||
| 1/4 | t | Salt |
| 3 | T | Shredded fresh mint leaves |
| or to taste | ||
| === FOR BURGERS === | ||
| 2 | lb | Ground lamb |
| 1/2 | c | Crumbled feta cheese |
| 1/2 | c | Finely-chopped pitted |
| Kalamata olives | ||
| 6 | Pita loaves, each split | |
| halfway | ||
| Around edge to form a pocket | ||
| 2 | Vine-ripened tomatoes | |
| sliced | ||
| 2 | Green bell peppers, cut into | |
| rings | ||
| 1 | Red onion, sliced thin |
INSTRUCTIONS
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. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8708) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999 Per serving: 482 Calories (kcal); 38g Total Fat; (72% calories from fat); 28g Protein; 6g Carbohydrate; 122mg Cholesterol; 319mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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