Baharat-Spiced Lamb Burgers

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This Lamb Burgers with Mint Yogurt Sauce recipe has Middle Eastern origins and draws inspiration from the rich culinary traditions of the region. In many Middle Eastern countries, lamb is a popular protein choice due to its tender texture and distinct flavor. This recipe combines lean ground lamb with Baharat Spice Blend, which is commonly used in Middle Eastern cuisine to add depth and complexity to dishes. The Mint Yogurt Sauce, a staple in Middle Eastern cooking, provides a refreshing and tangy contrast to the savory lamb. Mint is widely used in Middle Eastern cuisine, adding a bright and aromatic note to dishes. Yogurt, often made from sheep or goat's milk, is a common ingredient providing a creamy and cooling element to balance the spices and enhance the flavors of the dish.


1 cup Plain Yogurt
1/4 cup Chopped Fresh Mint
3/4 teaspoon Kosher Sea Salt Flakes, plus more to taste
1 1/2 pounds Lean Ground Lamb
1 small Onion, chopped
3/4 cup Fresh Breadcrumbs
2 cloves Garlic, minced or 1 teaspoon Granulated Garlic
1 tablespoon Baharat Spice Blend
1 large Tomato, cut into 6 slices
1 small Cucumber, sliced on the bias
3 tablespoons Fresh Cilantro Leaves, chopped fine
6 Pita Breads


Stir together the plain yogurt, chopped fresh mint, and salt to taste. Refrigerate until ready to serve.

In a mixing bowl, combine the lean ground lamb, chopped onion, fresh breadcrumbs, minced garlic (or granulated garlic), Baharat Spice Blend, and salt. Mix thoroughly using your hands. Divide the mixture into 6 equal portions and form each portion into an oval patty about 5 inches long.

Preheat the grill or grill pan to high heat.

Grill the lamb burgers over direct heat for 4 to 5 minutes per side.

Transfer the burgers to a plate, and place the pita breads on the grill over indirect heat (or reduce the heat under the grill pan to medium-high). Let the pitas warm and char very slightly, but remove them before they turn crispy.

To assemble the burgers, slice off about 1-1/2 inches from the top of each pita bread and spread the insides of the pocket with the yogurt sauce. Slide a tomato slice, a few cucumber slices, and some cilantro leaves into the pita bread, and add a lamb patty.