Grilled Lamb Pitas with Pistachio & Mint Pesto

by Lindsay Henry

I designed this recipe for two people, but easily it could have fed four. These burgers are so rich and flavorful that with the pita and added yums, I could only scarf down one.




You'll need

  • For the burgers:
  • 1 lb. ground lamb
  • 1 shallot
  • 1 large garlic clove
  • 1 T. fresh dill - roughly chopped
  • 2 t. Mediterranean spices (see post for suggestions)
  • pinch red pepper flakes
  • pinch salt and pepper
  • 4 pitas
  • For the pesto:
  • 1 c. fresh mint leaves
  • 1/4 c. pistachio nuts
  • 1/4 c. olive oil
  • Feta cheese crumbles as needed
  • salt as needed
  • For the yogurt
  • 1/2 c. nonfat Greek yogurt
  • 1 T. fresh lemon juice
  • Dill as needed
  • salt and pepper as needed

Here's how

  1. For the burgers:
  2. Add the meat, herbs, and seasonings to a large bowl. Using a fine grater or zester, grate the shallot and garlic over the meat, wiping off any excess stuck to the grater. Mix with your hands - don't be afraid to get your hands dirty!
  3. Scoop a fourth of the meat and place into a burger mold (I may or may not have used a Tervis lid). With your thumb, make an indent on the top of the patty. Transfer to a plate and repeat for the next three patties. Place in fridge for 30 minutes to one hour.
  4. Fire up the grill to a medium flame. Make sure your grill is nice and clean!
  5. Once hot, place the burgers down and cook 6-7 minutes on each side - only flipping once! Once grilled to desired doneness, transfer to resting plate. Add pitas to grill and heat until charred.
  6. For the pesto:
  7. Combine mint, nuts, and olive oil in processor and pulse. Adjust oil if needed. Season with salt. Fold in Feta crumbles.
  8. For the yogurt sauce:
  9. Combine all ingredients and stir. Adjust as needed.
  10. For the pita:
  11. Stuff the burgers into the pita and top with pesto and yogurt sauce! Mix the pesto and yogurt sauce together if desired :)
  12. Notes:
  13. The majority of the fat in this recipe is coming from the olive oil, which is good fat so don't let it scare you off!

About the Author

Lindsay Henry

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