In our house the grill is not limited to summer cooking and burgers are
an all-year-round delight on our table. In fact, my husband would
prefer a burger to steak, any day. In my effort to change things up in
the burger category, I experiment with different meats and also,
spices.
While my soulmate was at first a reluctant mouse in my kitchen lab, he has begun to really look forward to Sunday "burger nights," to see what next he gets to sample. This is one of our favorites, inspired by memories of delicious Greek dinners during graduate school. While I think the recipe begs for Eilhu ground mutton, my husband prefers it as a fresh beef burger. Either way, it's a unique and tasty way to have "burger." We serve it in pita bread, but have been known to wrap the burger in a grape leaf for a truer Mediterranean experience.
Ingredients
(for 4 patties or 6 logs)
1 lb. ground Elihu Farm mutton
(or chuck)
1 onion, diced small
3 garlic cloves, crushed
1/2 tsp. cinnamon
1/4 tsp. cumin
1/4 tsp. ground cloves
1/4 tsp. fresh ground
black pepper
dash of salt
pita break pockets or grape
leaves
Yogurt Sauce
1 cup of Argyle whole milk
plain yogurt
1 small cucumber, diced
1/2 tsp. dried mint or 6 leaves
chopped fresh mint
1 clove fresh garlic, crushed
Directions
Mix the ground meat with the onion, garlic, cinnamon, cumin, cloves, pepper and salt and form into patties (or logs for grape leaves). Broil or pan fry to desired doneness. While meat is cooking, mix the yogurt sauce ingredients and heat the pita bread. Place burger into pita bread pockets and drizzle with sauce; serve.
If using grape leaf wraps, definitely use ground mutton and make meat mixture into log shapes. Slightly undercook the meat. Wrap logs in grape leaves and return to fry pan with a little hot olive oil and cook while rolling wrapped burger to cook evenly. Drizzle with sauce and serve.
The Saratoga Farmers' Market is still full of fresh local produce. We are in our final week outdoors at the High Rock Pavilions, Saturday, Oct. 31 from 9 a.m. to 1 p.m. Saturday, Nov. 7, we move indoors to the Division Street Elementary School from 9 a.m. to 1 p.m.
Ingredients
(for 4 patties or 6 logs)
1 lb. ground Elihu Farm mutton
(or chuck)
1 onion, diced small
3 garlic cloves, crushed
1/2 tsp. cinnamon
1/4 tsp. cumin
1/4 tsp. ground cloves
1/4 tsp. fresh ground
black pepper
dash of salt
pita break pockets or grape
leaves
Yogurt Sauce
1 cup of Argyle whole milk
plain yogurt
1 small cucumber, diced
1/2 tsp. dried mint or 6 leaves
chopped fresh mint
1 clove fresh garlic, crushed
Directions
Mix the ground meat with the onion, garlic, cinnamon, cumin, cloves, pepper and salt and form into patties (or logs for grape leaves). Broil or pan fry to desired doneness. While meat is cooking, mix the yogurt sauce ingredients and heat the pita bread. Place burger into pita bread pockets and drizzle with sauce; serve.
If using grape leaf wraps, definitely use ground mutton and make meat mixture into log shapes. Slightly undercook the meat. Wrap logs in grape leaves and return to fry pan with a little hot olive oil and cook while rolling wrapped burger to cook evenly. Drizzle with sauce and serve.
The Saratoga Farmers' Market is still full of fresh local produce. We are in our final week outdoors at the High Rock Pavilions, Saturday, Oct. 31 from 9 a.m. to 1 p.m. Saturday, Nov. 7, we move indoors to the Division Street Elementary School from 9 a.m. to 1 p.m.
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