Wednesday, September 21, 2011

Lamb Burgers

Lamb Burgers with Feta Sauce and Spinach


Handful walnut halves, about 3 to 4 tablespoons
3 tablespoons extra-virgin olive oil
1/2 small red onion, finely chopped
1/3 cup whole milk yogurt
2/3 cup feta crumbles
1 tablespoon freshly chopped marjoram or oregano, or 1 teaspoon dried
Few sprigs mint, leaves chopped
Salt and freshly ground black pepper
1 1/2 pounds ground lamb
1 teaspoon paprika or smoked paprika
A couple pinches ground cinnamon
1 clove garlic, crushed
2 bunches farm spinach leaves, stemmed, washed and dried
Nutmeg, freshly grated
Pita bread with large deep pockets


Toast the walnuts in a dry skillet over medium heat. Remove to a plate and set aside.

Add 1/2 tablespoon extra-virgin olive oil, and the onions. Cook for 5 minutes to soften, then put them in mixing bowl to cool.

While onions cool, put the yogurt, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce.

Add lamb to the bowl with the onions and season with salt and pepper, to taste. Stir in the remaining marjoram or oregano, paprika and cinnamon. Form the mixture into 4 patties. Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers.

Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat. Add the garlic clove and let it infuse the oil for 1 to 2 minutes. Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste.

Shake off excess liquid as you place the spinach into an open pita pocket. Add the lamb patties to the pocket. Drizzle in some of the feta sauce. Add a few more leaves of spinach on top and serve.

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