Distinctive taste of grilled lamb burger
Ingredients
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[title] => tomatoes, red, fresh, year round avg, lrg slices, 1/2" thick
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-
3 garlic cloves
-
1 1/2 teaspoons ground cumin
-
1 tsp ground coriander
-
1 tsp paprika (not hot)
-
1/2 tsp ground cinnamon
-
1/2 tsp cayenne
-
1/3 cup cilantro finely chopped
-
1 1/2 pounds ground lamb (not lean)
-
4 (6-to 7-inch) pita pockets
-
1/4 cup tapenade (black-olive paste)
-
1 tbsp extra-virgin olive oil
-
2 teaspoons fresh lemon juice
-
4 thick tomato slices
Recipe Method
1.
Mince garlic and mash to a paste with 3/4 teaspoon
salt using side of a
large heavy
knife.
2. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch thick) patties (4 inches in diameter).
3. Cut off enough from one side of each pita to leave a 5-inch opening and open pockets. Stir together tapenade, oil, and lemon juice.
4. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)
5. Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.
6. Spread patties with tapenade mixture and slide into pita pockets with tomato slices.
Cooks’ note:
Patties can be formed 1 hour ahead and chilled, covered.
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