Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
goat cheese-stuffed lamb burgers with yogurt cucumber sauce
Source: Raichlens Indoor Grilling by Steven Raichlen (Workman, 2004)
Method: Direct Grilling
Category: Meat
For the burgers:

1-1/2 pounds ground lamb
1 small onion, finely chopped
1 clove garlic, minced
3 tablespoons chopped fresh mint, or 2 teaspoons dried mint
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano (preferably Greek)
1 teaspoon coarse salt (kosher or sea) or more to taste
1 teaspoon freshly ground black pepper
1/2 pound goat cheese

For serving:

4 pita breads
4 rinsed romaine lettuce leaves
4 paper-thin slices red onion (optional)
1 medium-size cucumber, peeled and thinly sliced
1 medium-size ripe tomato, thinly sliced
Yogurt Cucumber Sauce (recipe follows)

Place the ground lamb, chopped onion, garlic, mint, parsley, oregano, salt, and pepper in a mixing bowl and stir with a wooden spoon to mix. Wet your hands with cold water and divide the mixture into 4 equal portions. Working quickly and with a light touch, pat each portion into a thick patty with a 2-ounce round of goat cheese in the center. (Make sure cheese is completely covered with meat.) Place the patties on a plate lined with plastic wrap and refrigerate, covered, until ready to grill.

Set up the grill for direct grilling and preheat to high.

Grill the lamb burgers until cooked through, about 7 minutes per side (about 170 degrees on an instant-read meat thermometer). Remove the burgers and cover to keep warm.

Place the pita breads on the grill, and lowering the temperature and working in batches, if necessary, grill until toasted, about 1 minute per side.

Cut a slit in each pita. Place a lettuce leaf inside, followed by a burger, an onion slice, if using, some cucumber and tomato slices, and a generous dollop of yogurt sauce. Serve at once.

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