Minted Lamb Burgers


1/4 cup apple juice
2 tablespoons dry bread crumbs
2 tablespoons chopped onion
1 clove garlic, minced
1 teaspoon tsp. snipped fresh rosemary or ΒΌ dried rosemary, crushed
1/4 teaspoon salt
2 tablespoons mint jelly, melted
4 pita bread rounds, halved crosswise
4 lettuce leaves
1/2 medium cucumber, thinly sliced
1 small tomato, halved and sliced
1/2 cup plain yogurt


In a medium bowl, combine apple juice, bread crumbs, onion, garlic, rosemary and salt. Add ground lamb and mix well. Shape into four 3/4-inch thick patties.
Grill patties on an uncovered grill directly over medium coals for 8 minutes. Turn patties and brush with mint jelly. Grill for 6-10 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees F, brushing once or twice with remaining mint jelly.
Open pita bread halves. Line each with a lettuce leaf and a few cucumber slices. Place patty in prepared pita bread halves. Add tomato slice(s) and yogurt. Serve with remaining pita bread halves.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 20-24 minutes or until no pink remains, turning patties and brushing with mint jelly halfway through cooking time.


Melted mint jelly makes a lovely and easy glaze for these delicious burgers. Warm the jelly over low heat to melt it.




Tuesday, October 19, 2010 - 12:17pm


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