Food For Belly Dancers: Greek-style Lamb Burgers Recipe
Greek cooking is famous for using tender lamb meat. However, lamb is typically fatty. Be sure to get lean lamb—especially when making Greek-style burgers so they don’t fall apart. Lamb has a strong smell, so this recipe uses stronger spices (instead of milder herbs) to offset this aromatic concern for picky eaters. Otherwise, lamb is a softer ground meat than beef with a velvety lushness to it, and is easily digestible.
Note: While the USDA has prohibited meat producers (chicken, pork, etc.) from using hormones, its not so for lamb and beef. Be sure to get it labeled, "No added hormones." Make more than needed, as these burgers are great refrigerated up to two days. Or frozen up to three months in Ziploc bags, to pull out when unexpected company shows up.
Prep time: 10 minutes
Cooking time: 30 minutes
- 1 lb. lean ground lamb
- 2 eggs, lightly beaten
- 1 cup bread crusts (simply pull apart by hand into smaller pieces; day-old is better; even better is whole wheat or sourdough bread)
- 1 tsp each of: cumin, coriander, garlic and sea salt
- 1 medium tomato, chopped and drained of juice
- ¼ cup fresh parsley, chopped
- Mix all ingredients together in a bowl. Do it like the Greeks do—use your hands.
- Divide mix into 8 portions.
- Shape each portion into a patty that's half-inch thick.
- Either broil or grill for about 5 minutes on each side.
- They're cooked if not pink inside.
Delicious in whole wheat pita bread slathered with low-fat Neufchatel cream cheese or sour cream. Add slices of organic tomato, lettuce and cucumber. Tangy condiments such as sauerkraut, coleslaw or a crisp pickle help cut and balance the rich taste of lamb.