The other day I posted a really good recipe I found from the July '11 Clean Eating magazine, and I'm happy to report that I made another winning dinner from the magazine. Picking it up was a complete impulse buy, but I think I'm going to have to start getting this magazine!
Lance Jr, who has been extremely eager about learning to cook the past few months, helped out the whole time. He helped peel the cucumber for the tzatziki sauce, learned how to pulse (enthusiastically…) with the blender, and he mixed ground meat with his bare hands for the first time ever. He loved it.
Yes, his shirt is on backwards.
And yes, that is dried Greek yogurt all over his face.
I love him.
Growing up I never really had much outside of chicken, beef, and pork for meals, and so I still get kind of skittish when there is something "different" served (you should see me visiting Lance's family in Louisiana!! Yikes!) I don't know why, but the thought of "lamb" still is strange to me, and I want to stay inside my boring comfort zone most of the time, but last night I made myself get over it and follow the recipe exactly.
I'M SO HAPPY I DID! The burgers were sooo good! You could tell there was a mixture of beef with the lamb, as it had a different flavor, but it was still mild and really, really good! Everyone raved over dinner, especially Big Lance, and he swears he's going to start adding ground lamb to his homemade burgers more frequently, as it really does give it a different flavor. I highly recommend this recipe, especially if the thought of lamb creeps you out :)
½ cup plain Greek yogurt
¼ cucumber; peeled, halved lengthwise, seeded and cut into chunks
2 tablespoons fresh dill, coarsely chopped
1 tablespoon lemon juice
½ shallot, coarsely chopped
1 clove garlic
8 ounces ground beef; lean
4 ounces ground lamb; lean
½ teaspoon sea salt
½ teaspoon black pepper
high heat cooking oil
2 pitas, cut in half to make 4
1 cup fresh mint leaves
4 romaine lettuce leaves
1. Prepare tzatziki: In a food processor, combine yogurt, cucumber, dill, lemon juice, shallot and garlic. Pulse to make a chunky sauce; set aside. Can be made 1 day ahead; cover and store in refrigerator.
2. In a large bowl, combine beef, lamb, salt and pepper and mix gently. With dampened hands, shape mixture into 4 patties, about 4 inches long and 1/2 inch thick.
3. heat grill to medium-high and lightly oil grate. Grill patties to desired doneness, about 3 minutes per side for medium and 3 1.2 minutes per side for medium-well. During final minute of grilling, toast both sides of pitas lightly on grill.
4. Place 1 lamburger in each pita pocket. Add mint, lettuce and 2 to 3 tablespoons tzatziki to each.