How can it be possible that your cookbook does not have a single bad recipe? Last night, we made the Mini Greek Lamb burgers and they boggled my mind. The extra stop it took to find the ground lamb was WELL worth it.
Thank you for understanding that I like to take pictures of things for the sole purpose of posting on my blog, even if it means confiscating your food. I appreciate your suggestion of putting the cookbook in the set-up. Nice touch.
Dear Friday lunch,
I love leftovers, especially from Martha's recipes.
Dear Starbucks Frappy Hour,
Uhh, half price frappuccinos from 3-5pm? Yes, please. Combine a little frappuccino + fun people + sun + patio = Fab Friday Fun.
Mini Greek Lamb Burgers
1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
1/2 cup plain yogurt, preferably whole milk yogurt
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint (Erika's note: we skipped the mint)
1 small garlic clove, minced (Erika's note: we added more garlic)
Salt and pepper
FOR LAMB BURGERS
1 1/2 pounds ground lamb
1/2 small onion, minced (1/4 cup)
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Salt and pepper
4 pieces pita bread (6 inches each)
Iceberg lettuce, for serving
2 medium beefsteak tomatoes, sliced, for serving
Feta cheese (Erika's note: The recipe didn't call for this, but I think it completes the burger. Definitely add.)
Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.