Chef John Ash

Serves 4

This North African-inspired burger is delicious grilled. 

3 garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon red chili flakes
1/3 cup finely chopped cilantro
1 1/2-pounds ground lamb (not lean but we don’t usually have a choice)
4 (6- to 7-inch) pita pockets
2 small heirloom tomatoes cored, seeded and coarsely chopped
Cucumber and yogurt sauce (recipe follows)

Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch-thick) patties (4 inches in diameter).

Cut off enough from one side of each pita to leave a 5-inch opening and open pockets.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.

Slide patties into pita pockets with tomato slices and a healthy spoonful or two of cucumber yogurt sauce.

Cucumber and yogurt sauce

Real Greek yogurt is made using sheep’s milk and often with a small percentage of goat.  Let this recipe sit in the refrigerator for a couple of hours and the garlic flavor mellows.  Overnight is great.  You’ll note there is not any dill or lemon but of course, you can add them if you want.

1 cup plain full-fat Greek yogurt 
2 cups coarsely grated English or Persian cucumber unpeeled
2 large garlic cloves, minced
2 tablespoons olive oil
1 teaspoon red wine vinegar
Big pinch sugar
2 tablespoons chicken stork or milk
Kosher salt and freshly ground black pepper

Add the Greek yogurt to a large mixing bowl and whisk till its smooth

Gently squeeze the cucumber with your hands to remove most of its water. Then add to the mixing bowl with the Greek yogurt.

Add the remaining ingredients to the bowl and mix.  Refrigerate covered for an hour then taste and adjust the seasoning to your taste.

John Ash 2024