Lamburgers à la Grecque with Cilantro-Mint Chutney
Servings: Makes 6 burgers
1/3 cup plain yogurt
2 tablespoons chopped onion
1 1/2 fresh jalapeño chiles, seeded and chopped
1 1/2 tablespoons chopped fresh ginger
1/3 cup fresh mint leaves
3/4 cup cilantro leaves
1 large garlic clove, chopped
1/2 teaspoon kosher salt
Pinch of sugar
1 pound lean ground lamb
1 pound ground sirloin
1 garlic clove, minced
1/2 cup crumbled feta cheese
1/3 cup Kalamata olives, minced
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin mixed with 1 teaspoon ground coriander
Olive oil, for brushing on the grill rack
6 thick pita breads
6 tomato slices
6 thin red onion slices
6 red leaf lettuce leaves
To make the chutney, combine all of the ingredients in a blender or food processor and blend thoroughly. Cover and refrigerate until serving.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the lamb, sirloin, garlic, cheese, olives, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads. Brush the patties with the 1/4 cup olive oil, then sprinkle with the spice mixture.
When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of grilling, place the pita breads on the outer edges of the rack and toast lightly.
To assemble the burgers, slice off and discard about one-fourth of each pita bread and carefully spread the bread apart to form a pocket. Stuff a patty into each pocket and spoon an equal portion of the chutney over each patty. Add a tomato slice, an onion slice, and a lettuce leaf in each pocket and serve.