Ingredients
- Muslin or cheesecloth
- 2 cups low fat or full fat plain yogurt
- 1 1/2 to 1 3/4 pounds ground lamb
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons dried fennel
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon
- quartered (optional)
Instructions
- To make the yogurt:
- Line a colander with muslin or cheesecloth.
- Place the colander over a large mixing bowl.
- Place the yogurt in the colander, cover and refrigerate for at least 4 hours and up to overnight.
- Discard the liquid in the bowl.
- Transfer the yogurt cheese to a small mixing bowl and use immediately or cover and refrigerate up to 4 days.
- (Yield: 2 cups)
- To make the burgers:
- Place the lamb, mint, basil, rosemary and fennel in a large bowl and, using your hands, mix until the ingredients are evenly incorporated.
- Place the mixture on a work surface and divide into 4 balls of equal size.
- Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands.
- To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger.
- Handle the patties as little as possible; do not work more than necessary.
- Prepare a grill to medium-high.
- When the coals are glowing red, after 15 to 20 minutes, cover with the grate.
- After 5 minutes, use a wire brush to thoroughly clean the grate.
- Brush the grate with oil.
- When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
- Sprinkle both sides of the burgers with the salt and pepper.
- Place the burgers on the grate and grill until well seared on both sides, about 4 minutes for medium rare or 5 minutes for medium.
- Transfer to pita bread pockets or a serving platter and serve immediately with yogurt and/or lemon quarters.
- Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan.
- Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.
← Back to all recipes