We've had grilled lamb burgers on the blog before served in a pita. This time, we changed up the seasonings a bit and served the burgers open faced on grilled rosemary bread from Publix. The density of the bread held up great against the burger and the toppings.
To make the burgers:
1 lb. ground lamb
1 T. EACH minced oregano and mint
2 t. minced garlic
salt and pepper
Shape into patties and grill 5 minutes on each side.
When the burgers are almost done, slice the rosemary bread into thick slices and coat with a thin layer of olive oil. Grill on both sides until nicely browned.
To make the topping:
8 oz. Greek yogurt
1/2 T. minced mint
1/2 T. minced oregano
zest of one lemon
juice of 1/2 lemon
1/2 t. garlic powder
1/4 t. cayenne powder
1/4 t. ground allspice
In a small bowl, mix together all ingredients. Chill until ready to serve.
We topped these burgers with the yogurt sauce, sliced red onions, sliced seeded cucumbers, cherry tomatoes and crumbled feta.
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