Lamburgers à la Grecque with Cilantro-Mint Chutney
- 1/3 cup plain yogurt
- 2 tablespoons chopped onion
- 1 1/2 fresh jalapeño chiles, seeded and chopped
- 1 1/2 tablespoons chopped fresh ginger
- 1/3 cup fresh mint leaves
- 3/4 cup cilantro leaves
- 1 large garlic clove, chopped
- 1/2 teaspoon kosher salt
- Pinch of sugar
- 1 pound lean ground lamb
- 1 pound ground sirloin
- 1 garlic clove, minced
- 1/2 cup crumbled feta cheese
- 1/3 cup Kalamata olives, minced
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin mixed with 1 teaspoon ground coriander
- Olive oil, for brushing on the grill rack
- 6 thick pita breads
- 6 tomato slices
- 6 thin red onion slices
- 6 red leaf lettuce leaves
- To make the chutney, combine all of the ingredients in a blender or food processor and blend thoroughly. Cover and refrigerate until serving.
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the patties, combine the lamb, sirloin, garlic, cheese, olives, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads. Brush the patties with the 1/4 cup olive oil, then sprinkle with the spice mixture.
- When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of grilling, place the pita breads on the outer edges of the rack and toast lightly.
- To assemble the burgers, slice off and discard about one-fourth of each pita bread and carefully spread the bread apart to form a pocket. Stuff a patty into each pocket and spoon an equal portion of the chutney over each patty. Add a tomato slice, an onion slice, and a lettuce leaf in each pocket and serve.