- For sauce, in a small bowl, stir together the tomato, cucumber, yogurt, mint, garlic, and the 1/8 teaspoon salt. Cover and set aside.
- 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.
- 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.)
- Serve patties in pita bread halves with the sauce. Makes 6 servings.
From the Test Kitchen
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.
The coals are medium when you can hold your hand over the heat at food height for 4 seconds before having to pull away.
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.