Greek-style lamburgers

One of the best things about our new neighborhood is that we are a stone’s throw from a great butcher. On Saturday, Tom went to the Paulina Meat Market to pick up some steaks to grill and I asked him to get some freshly ground lamb while he was there.

So tonight, I decided to make some lamburgers. Usually, I use mini pitas as “buns” but the store didn’t have any, so we just used whole wheat pita halves. I also typically top these with tzatziki but since we are leaving town on Wednesday, I didn’t really want to make a whole batch of tzatziki, so we just had them with some feta instead. If you want, you can mix crumbled feta into the lamb mixture or stuff the patties with feta instead of just putting it on top.

We ate these with a simple Greek village salad (tomatoes, cucumbers, feta, red onion, red wine vinegar, drizzle of olive oil, oregano, salt and pepper).

Lamburgers

1 lb. ground lamb
3/4 tsp. salt
1/2 tsp. allspice
1 Tbsp oregano
1/4 cup onion, finely minced or grated
2 cloves garlic, finely minced or pressed
3 Tbsp. chopped parsley
ground pepper to taste

2 pitas, halved
olive oil

Mix all ingredients together and shape into four patties. (I actually made mine in half moons since we were eating them on pita halves).

Lightly grease and heat grill. Grill burgers approximately 4 minutes per side or until desired degree of doneness.

Brush or spray pita halves with olive oil and toss on the grill for about 30-60 seconds. Stuff pitas with patties and top with whatever you like!