Recipe - Greek Lamb Burgers

Dorothy Cross TMPJ72B
1 pound Lamb leg meat trimmed of
YOGURTCUCUMBER SAUCE:
Ft and cut into cubes
One half cup Nonfat plin yogurt
2/3 cup Fresh breadcrumbs
One half cup Diced cucumber
2 tablespoon Dry white wine or water
One half teaspoon Ground cumin
2 tablespoon Chopped fresh dill
Salt to taste
2 tablespoon Chopped fresh mint
LAMB BURGERS:
2 tablespoon Chopped fresh parsley
1 teaspoon Olive oil
One half teaspoon Salt
2 tablespoon Pine nuts coarsely
One fourth teaspoon Freshly ground black
Chopped
Pepper
20 ml Garlic minced
4 6" wholewheat pita breads

To make yogurtcucumber sauce: In a mediumsized bowl, stir together all
ingredients. To make lamb burgers: In a small skillet, heat oil over low
heat. Add pine nuts and saute until they begin to color, about 30 seconds.
Add garlic, and saute until light golden, about 30 seconds longer. Turn the
mixture out onto a small plate and let cool. Prepare a grill or preheat the
broiler. In a meat grinder or food processor using an on/off motion, grind
lamb. In a large bowl, moisten breadcrumbs with wine or water. Add the
ground lamb, the pine nutgarlic mixture, dill, mint, parsley, salt and
pepper; mix thoroughly but lightly. Shape into four 3/4inchthick patties.
Grill or broil the patties on a lightly oiled rack until browned and cooked
through, about 5 minutes per side. Tuck the patties into pitas and top with
yogurtcucumber sauce. Serves 4. COMMENTS: Because you grind the lamb
yourself (a food processor does the job nicely), you can guarantee that the
meat is the lean portion from the leg. 355 calories per serving: 10 grams
fat, 673 mg sodium and 57 mg cholesterol Reformatted for Meal Master by:
CYGNUS, HCPM52C & CMINEAH Converted by MMCONV vers. 1.10

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