Baharat-Spiced Lamb Burgers

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The Mediterranean diet blends the basics of healthy eating with the traditional flavors and cooking methods of the Mediterranean.


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 Fresh Breadcrumbs
2 Cloves Garlic, minced or 1 teaspoon Granulate Garlic
1 Tablespoon Baharat Spice Blend
1 Large Tomato, cut into 6 slices
1 Small Cucumber, sliced on the bias
3 Tablespoons Picked Fresh Cilantro Leaves
6 Pita Breads


Stir together yogurt, mint and salt to taste. Refrigerate until ready to serve.

Combine lamb, onion, breadcrumbs, garlic, Baharat Spice Blend and 3/4 teaspoon salt, and mix thoroughly using hands. Divide mixture into 6 equal portions, and form each into oval patty about 5 inches long.

Preheat grill or grill pan to high heat. Grill burgers over direct heat, 4 to 5 minutes per side. Transfer burgers to plate, and place pitas on grill over indirect heat (or reduce heat under grill pan to medium-high). Let pitas warm and char very slightly, but remove before they turn crispy.

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


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