Minted Lamb Burgers
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Melted mint jelly makes a lovely and easy glaze for these grilled burgers. Warm the jelly over low heat to melt it.
Ingredients
- 1/4 cup apple juice
- 2 tablespoons dry bread crumbs
- 2 tablespoons chopped onion
- 1 clove garlic, minced
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1 pound lean ground lamb
- 2 tablespoons mint jelly, melted
- 4 pita bread rounds, halved crosswise
- 4 lettuce leaves
- 1/2 cucumber, thinly sliced
- 1 small tomato, halved and sliced
- 1/2 cup plain yogurt
- In a medium mixing 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 to 10 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees F, brushing once or twice with remaining jelly. Open pita bread halves. Line each with a lettuce leaf and a few cucumber slices. Place patties in pita bread halves with lettuce, cucumber, tomato, and yogurt. Serve with remaining pita bread halves. Makes 4 servings.
- 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 to 24 minutes or until an instant-read thermometer inserted in side of patty registers 160 degrees F., turning patties and brushing with jelly halfway through grilling time.
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