Try these well-seasoned Greek-style patties when you're hungry for a better burger. If your supermarket doesn't have ground lamb in the meat case, never fear -- the butcher will be glad to grind some for you.
Credit: The Gourmet Burger by Paul Gayler
- 1 pound finely ground beef
- 1 pound finely ground lamb
- 1/2 onion, peeled, finely grated
- 1 teaspoon finely chopped garlic
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 teaspoon hot pepper sauce
- Salt and freshly ground black pepper
- To serve
- 8 small baguette rolls/pita bread
- 8 shallots, peeled, thinly sliced
- Chopped fresh flat-leaf parsley
- 4 large tomatoes, thinly sliced
- 4 whole fresh cilantro leaves
- 2/3 cup plain Greek-style yogurt
Preheat the barbecue or broiler.
Place the burger ingredients in a large bowl and blend the mixture with your hands, taking care not to overwork it.
Form the mixture into 8 long oval shapes, about 1 inch thick.
Grill, broil or fry the burgers for about 5 minutes on each side for rare, or to your taste.
Split the rolls or pita bread without cutting them through. Remove some of the bread from the center of the rolls. Place some tomato and shallot slices in the rolls, add the burgers and garnish with flat-leaf parsley, fresh cilantro and Greek-style yogurt.
A good bread knife is called for almost every day. Shop for a bread knife.
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