Sunday, April 15, 2012

Lamburger Sliders with Spinach & Feta

Spring.  Warm breezes, sunshine, the smell of freshly cut grass drifting across the yard, perky daffodils, swaying tulips and lamb.  Some of my favorite springtime delights, for sure.  The bouquet of lamb grilling on the barbecue grill?  That one may trump all the other spring sensory experiences hands down!

Lamb is one of those meats we serve rarely in this house - I don't mean "rare" as in medium or well-done, I mean not often.  Why?  It's expensive!  To buy a leg of lamb for just the two of us seems pretty foolish...and the kids don't care for it so just the two of us it is.  But lamb burgers fit the bill as far as cost AND not having to eat it for the entire next week in order to finish it up.

Sweet, slightly gamey ground lamb mixed with garlic, spinach and feta, grilled to perfection, tucked into warm pita and dipped into cool and refreshing tzatziki is a lovely meal to enjoy on a warm spring evening on the deck!

Lamburger Sliders with Spinach & Feta

Serves 2

  • 3/4 pound ground lamb
  • 1 cup fresh spinach, chopped
  • 1 large garlic clove, minced finely
  • 1/4 cup feta cheese
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste

  • 2 pita bread rounds - Gluten-free to make these GF (see note)
  • spinach
  • red onion, sliced thinly
Mix lamb, chopped spinach, garlic, feta, salt and pepper thoroughly, but lightly.  Form into 4 patties.
Grill over flames to get that gorgeous carmelization!
Put two sliders into a pita with red onion and fresh spinach.  Serve with tzatziki on the side for dipping!

NOTE:  Soergel's in Wexford carries Heaven Mills gluten-free pita that is out of this world!  If you can't get to Soergel's, be sure to look for it wherever you buy your GF products.  Eden's in Mt. Lebanon carries it, too.    

NOTE 2:  See tzatziki recipe below.
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