Mediterranean Lamb Burgers



INGREDIENTS:

yogurt sauce:

1 12 ounce con  plain yogurt

1 garlic clove -- minced and mashed to a paste with
1/4 teaspoon salt

3 tablespoons shredded fresh mint leaves -- or to taste

burgers:

1 1/2  pound  fresh ground lamb from the shoulder

1 garlic clove -- minced

1 tablespoon minced fresh rosemary or
1 teaspoon crumbled dried rosemary

1 tablespoon minced fresh parsley leaves or
1 teaspoon dried thyme

salt and freshly ground black pepper

chopped salad:

1/3  cup coarsely chopped pitted kalamata olives

2 ripe medium tomatoes -- seeded and coarsely chopped

3 tablespoons minced fresh parsley

2 tablespoons olive oil

2 teaspoons red wine vinegar

1/2 cup crumbled goat cheese

6 pita -- each split halfway around edge to form a pocket

DIRECTIONS:

1. 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.

2. 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.

3. In a bowl combine olives, tomatoes, parsley, olive oil and red
wine vinegar. Season with salt and pepper.

4. Transfer burgers to pita pockets and sprinkle with goat cheese.
Top with chopped salad. Serve burgers with yogurt sauce.



Mediterranean Lamb Burgers