Ingredients :
- For yogurt sauce:
- 1 c plain yogurt (pour liquid off the top of container before spooning yogurt out)
- 1 c loosely packed whole fresh mint leaves plus 2 tbsp minced
- 1 tsp lemon
- 1 garlic clove, halved lengthwise
- For lamb burgers:
- 1 1/2 lb ground lamb (not lean; shoulder cut is good)
- 1/3 c minced fresh flat leaf parsley
- 1/4 c minced onion
- to taste Salt and pepper
- Pinch (1/8 tsp) ground all-spice
- 4 thick (1/2" slices sourdough bread) from crusty loaf
- 3 c mixed baby salad greens
Method :
- To make the yogurt sauce, whisk together the yogurt, minced mint, lemon juice and salt to taste. Mince 1/2 of the garlic clove and whisk into yogurt sauce.
- Toss together the baby salad greens with the whole mint leaves, the remaining teaspoon of olive oil and salt and pepper to taste. Place the lamb burgers on the grilled bread, arrange a portion of greens around each and spoon a little yogurt sauce over all. Place extra yogurt sauce in a small pitcher on the table.
- NOTE: If you prefer to cook indoors, the burgers can be cooked in a hot lightly oiled cast iron pan (ridged is best) over moderately high heat, or under the broiler, turning over once. 621 calories per serving; GL=7, Gyclas=40
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