Taverna Kibbeh Burger
Tangy Yogurt Spread:
6 ounces plain Greek-style yogurt
Juice of one lemon
1/4 cup chopped fresh mint
6 ounces crumbled feta cheese
1 1/2 pounds ground lamb
1 cup presoaked bulgher
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano
2 Tablespoons fresh chopped garlic
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 cups pomegranate juice
Zest of one lemon
1/2 teaspoon salt
Oil for the grill grate
6 Sourdough rolls, hamburger bun size, split horizontally
2 cups thinly sliced cucumber rounds
Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the Tangy Yogurt Spread, combine yogurt, lemon juice, mint and feta cheese in a small bowl. Refrigerate until serving.
To make the patties, combine the lamb, bulgher and eggs. Add the parsley, oregano, garlic, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the sourdough rolls. Refrigerate until grilling.
To make the Pomegranate Glaze, heat juice in a medium saucepan on the grill. Let the juice boil and reduce to about 1/3 in volume, 12-15 minutes. Remove from heat and stir in the zest and salt. Cover and set aside.
To grill the patties, brush the grill rack with oil. Place patties on the rack, brush with glaze, cover and grill approximately 3-4 minutes, until golden brown on the bottom. Turn the patties gently, brush with glaze, and grill an additional 3 minutes, or until meat reaches an internal temperature of 160 degrees on an instant-read thermometer. Remove from the grill and let rest tented with foil, about three minutes.
While the patties rest, place the sourdough rolls, cut side down on the grill and toast lightly, about 2 minutes.
To assemble the burgers, thinly spread all roll tops and bottoms with Tangy Yogurt Spread, place patties on top of roll bottoms, and top patties with equal portions of the sliced cucumbers. Add the roll tops and serve.
Makes 6 burgers