When most people think of a burger, they think of a grilled ground beef patty in between two pieces of bread and the usual suspects of condiments. This is why I like gourmet burgers. They enable the eater to experience multiple different flavor profiles but in the classic burger format. This burger tastes like an entire greek meal! I hesitated putting this recipe under reviews because I used the basic skeleton of a recipe from epicurious.com and added my own creative touches. Instead of the Tzatziki sauce, Hummus or a mediterranean style salsa would also be great to top this burger as a substitution. Also, if you cannot find Naan bread, pita bread would also work just as well. If you are a cheese lover, feta would be a nice addition for extra saltiness.
Serves 2
Prep time: 10 minutes
Cook time: 10 minutes
1/2 c. greek yogurt
1/2 c. fresh mint, minced
1 tsp. fresh lemon juice
1 garlic clove, minced
3/4 lb. ground lamb
1/4 c. flat leaf parsley, minced
1/4 red onion, finely minced
1/2 tsp. salt
freshly ground black pepper
1 large piece of naan (indian flat bread), heated to package instructions
1 tablespoon extra virgin olive oil
1 1/2 c. Mesculin greens
Prepare either an outdoor grill or an indoor grill for cooking (med-high). While the grill heats, mix yogurt, mint, 1/2 tsp. lemon juice, and garlic in a small bowl. Add salt to taste. Then, add water to thin out sauce so that you can easily drizzle it on to the burger.
Mix lamb, parsley, onion, salt, and pepper with your hands in a bowl until just combined. Do not over work the mixture, or your patties will be tough. Form two 4 inch patties that are 1/2 inch thick. Drizzle with olive oil to coat so that the burgers do not stick to the grill.
Grill patties for 5-7 minutes on an outdoor grill or 9 minutes on an indoor grill.
Toss Mesculin greens with 1 tbsp. olive oil, 1/2 tsp. lemon juice, and salt and pepper.
Cut the naan in half. Top each piece of Naan with one patty. Drizzle with the yogurt sauce and top with the greens.
Posted on June 18th, 2007
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