Mini P.H.A.T. Spice Lamb
Burgers on Garlic Loaf with Lemon Yogurt Sauce
Recipe by Matthew Gantt
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 3-4 servings
Ingredients
For the lemon yogurt
sauce:
7 oz. Greek-style yogurt
½ lemon, zested and juiced
Kosher salt
For the mini burgers:
1 lb. ground lamb
½ small red onion, finely
diced
2 cloves of garlic, finely
diced
2 Tbs. Pine nuts, roughly
chopped & toasted
¼ cup fine bread crumbs,
unseasoned
5-6 springs of cilantro,
diced (save 2 sprigs for garnish)
4 heaping Tsp. of P.H.A.T.
Spice
3 ripe plum tomatoes, cut
into ¼ thick rounds
1 small head red leaf
lettuce, washed, dried, trimmed to small pieces
Directions
Make the burgers:
Preheat oven to 350º
In a medium mixing bowl,
combine lamb, red onion, garlic, pine nuts, bread crumbs, cilantro and P.H.A.T.
Spice, work over until well-blended.
Using an ice cream scoop, scoop the mixture into little balls about 1 to
1½ inches big and place them on a sheet of wax paper. Using your hands, flatten the scoops into
small patties a couple of inches in diameter.
Transfer the patties onto an
oven-safe grill plate that has been spayed with Pam cooking oil, use a wire
baking rack atop a cookie sheet to catch the grease. Bake for approximately 15-20 minutes, depending
on your oven.
Make the sauce:
While the burgers are
cooking, combine the yogurt, lemon zest and juice into a mixing bowl, blend
well and salt to taste. Cover and place
bowl in refrigerator until needed.
Place the cooked mini burgers
on top of the cut garlic loaf, add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce
and serve.
Variants
For a little extra heat, add
1 seeded and ribbed Serrano pepper (finely diced) to the burger mixture.
Or
For a more Mediterranean
flavor, add 5-7 seedless red grapes (finely diced) to the burger mixture.
