Lamb Burgers with Raita

Lamb and yogurt make a terrific pairing. Here the yogurt is mixed with cumin, mint, and cucumber, making a traditional Indian-style sauce called raita. These sauces are often served with spicy food because it has a cooling effect. Serve the raita with other dishes, such as kebabs, grilled chicken, and curries.

Preparation

1. Make the raita: In a small bowl, mix the yogurt, fresh mint, ground cumin, salt, and pepper. Stir in the diced cucumber. Cover the bowl with plastic warp and let stand at room temperature while preparing the burgers.
2. Make the burgers: In a large bowl, mix the lamb, oregano, garlic, and pepper until blended. Shape the mixture into four 3/4-inch-thick patties.
3. Heat a gas grill to medium, prepare a charcoal fire, or heat a broiler.

Grill or broil the patties 4- to 6-inches from the heat source for 3 to 4 minutes on each side for medium meat.

4. Serve the burgers on the rolls each topped with some of the raita.

Ingredients

• Cucumber-Yogurt Raita
• 3/4 cup plain low-fat yogurt
• 1/4 cup chopped fresh mint leaves
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper   
• 1 small cucumber, seeded and diced  (1 cup)
• Lamb Burgers
• 1 pound ground lamb
• 2 tablespoons chopped fresh oregano
• 1 teaspoon minced fresh garlic
• 1 teaspoon ground black pepper
• 4 crusty rolls, split and toasted if desired    
  
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4

  Recipe Notes and Tips

  • When making burgers, use a light hand and gently form the meat into patties. Compressing and packing the meat tightly will make for a tough and chewy burger once cooked.
  • Pick the right size burger roll to go with the size of the patty. If it's too big, it will overwhelm the burger and it it's too small, the burger will hang off the sides. Also select a sturdy roll so it does not get soggy from the meat juices and toppings.
  • Flip you burgers frequently while cooking to ensure faster and more even internal cooking.
  • Store the cucumbe rraita in an airtight container in the refrigerator for up to 3 days. Stir well and add a bit more fresh mint before using.
  • To change up the flavor of the raita, add a little chopped red or Vidalia onion, chopped fresh cilantro, ground corrainder, ground chili powder or chopped fresh parsley
  
  A squeeze of lime juice is a additional as well.
  • Cook the lamb burgers to an internal temperature of 160°F. Test the temperature by using an instant read thermometer inserted into the center of the meat.
  source by: http://americanfood.about.com/od/meatsandpoultry/r/Lamb-Burgers-with-Raita.htm