Ingredients
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2 lbs ground lamb
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3/4 cup chopped fresh mint leaves
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1 1/2 tablespoons ground cumin
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salt and pepper
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6 small pita breads
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3 cups chopped romaine lettuce
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1 1/2 cups plain yogurt
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1 garlic clove, minced
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3 tablespoons fresh dill
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1/2 cup crumbled Greek feta cheese
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1/2 teaspoon oregano
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1/2 teaspoon salt
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1 small cucumber
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3 tablespoons white wine vinegar
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oil, for brushing on the grill rack
Instructions
- Tzatziki with feta:
- Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
- Grilled Eggplant:
- In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13x9x2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
- Lamb burger:
- In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
- Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.
- Cut pitas horizontally and lightly toast over indirect heat.
- Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.