Lebanese Burgers

Simple burger recipes are good, but you know what's even better? A Mediterranean burger peppered with plenty of warm spices and slathered with a tzatziki-inspired sauce. We recommend serving this Lebanese burger in a pita instead of a bun.

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2.5 by 3 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Broil: 12 mins

Lebanese Burgers

Reviews (0)

2.5 by 3 people

Rate This!

Directions

  1. For sauce, in a small bowl, stir together the tomato, cucumber, yogurt, mint, garlic, and the 1/8 teaspoon salt. Cover and set aside.
  2. For burgers, in a large bowl, stir together the parsley, onion, water, the 1 teaspoon salt, the cinnamon, cumin, paprika, and ground red pepper. Add lamb and mix well. Shape into 6 oval patties, each about 1/2 inch thick. Place on the unheated rack of a broiler pan.
  3. Broil 4 to 5 inches from the heat for 12 to 14 minutes or until an instant-read thermometer inserted in the center of each burger registers 160 degrees F,* turning once. (Or, grill patties on the rack of an uncovered grill directly over medium** coals for 14 to 18 minutes or until an instant-read thermometer inserted in the center of each burger registers 160 degrees F,** turning once.)
  4. Serve patties in pita bread halves with the sauce. Makes 6 servings.

From the Test Kitchen

*Note:

The internal color of a ground meat patty is not a reliable doneness indicator. A lamb, beef, veal, or pork patty cooked to 160 degrees F, regardless of color, is safe. Use an instant-read thermometer to check the internal temperature. To measure the doneness of each patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

**Note:

The coals are medium when you can hold your hand over the heat at food height for 4 seconds before having to pull away.

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Nutrition Facts (Lebanese Burgers)

  • Per serving:
  • 332 kcal ,
  • 16 g fat
  • (7 g sat. fat ,
  • 77 mg chol. ,
  • 681 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 24 g pro.
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