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HERBED LAMB BURGERS


Serve with bowls of diced tomato, sliced romaine lettuce, and purchased eggplant salad to spoon atop burgers in pitas. Finish with fresh apricots, grapes, and cookies.
 

Ingredients
8 ounces ground lamb
2 tablespoons finely chopped onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1/4 teaspoon ground cinnamon
1/2 cup plain yogurt
1/2 teaspoon ground cumin

2 pita bread rounds, halved
 

Preparation
Gently mix first 5 ingredients in medium bowl. Sprinkle with salt and pepper; mix again. Form mixture into four 2-inch-diameter 1/2-inch-thick patties.

 

Stir yogurt and cumin in medium bowl to blend. Set aside.

 

Prepare barbecue (medium-high heat). Grill patties to desired doneness, about 5 minutes per side for medium. Wrap pitas in foil; grill until heated through. Unwrap pitas; transfer to 2 plates. Fill each pita half with 1 patty. Serve, passing cumin-yogurt separately.

 

Makes 2 servings; can be doubled.

 

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