RE: Lamb Burger
At the expense of repetition:
Lamburgers à la Grecque with Cilantro-Mint Chutney
1/3 cup plain yogurt
2 tablespoons chopped yellow onion
1-1/2 fresh jalapeño chiles, stemmed, seeded, and chopped
1-1/2 tablespoons chopped fresh ginger root
3/4 cup fresh cilantro (coriander) leaves
1/3 cup fresh mint leaves
1 large garlic clove, chopped
1/2 teaspoon salt, preferably kosher
1 pound lean ground sirloin
1 pound lean ground lamb
1 garlic clove, minced
1/2 cup crumbled feta cheese (about 2 ounces)
1/3 cup minced, pitted Kalamata olives
1 teaspoon salt, preferably kosher
6 medium-size pita breads, preferably thicker variety
1/4 cup fruity olive oil, preferably extra-virgin
1 teaspoon ground cumin mixed with 1 teaspoon ground coriander
vegetable oil for brushing on grill rack
Thin red onion slices
Red leaf lettuce
To make the chutney, combine all the ingredients in a blender or food processor and blend thoroughly. Cover and chill for at least several hours or as long as 24 hours. In a grill with a cover, prepare a medium-hot fire, preferably with natural hardwood charcoal, for direct-heat cooking.
To make the burgers, combine the sirloin, lamb, garlic, cheese, olives, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into round patties to fit the pita breads. Brush the patties with the olive oil and then sprinkle with the cumin mixture.
When the fire is ready, brush the grill rack with vegetable oil. Place the patties on the grill, cover, and cook until browned on the bottom, about 4 minutes. With a wide spatula, turn the patties and cook until done to preference. During the last few minutes of cooking, place the pita breads on the outer edge of the grill and turn to toast lightly on both sides.
Place the patties inside the pita bread pockets and add the chutney. Offer the condiments at the table.