To make the cilantro-mint butter, in a small bowl, combine the softened butter, cilantro, mint, and garlic. Set aside.
Prepare a hot fire in your grill.
Combine the lamb, 2/3 cup of the feta, the olives, and garlic in a large bowl and gently mix together until just blended. Make 12 small patties about 1/2 inch thick.
Combine the cumin, coriander, salt, and pepper in a small bowl. Lightly brush the patties with olive oil on both sides. Sprinkle with the cumin-coriander seasoning on both sides. Wrap the pita breads in a heavy-duty aluminum foil packet. Place the burgers and bread on a doubled baking sheet and carry out to the grill.
Put the pita on the indirect side of the grill and close the lid. Let warm for about 5 minutes.
Grill the mini burgers over direct heat for about 3 minutes on one side, then turn and place a dollop of the butter on the browned side. Grill an additional 3 minutes for medium-rare to medium. The outside should be browned and the interior just barely pink.
Place a burger in each pita and garnish with more of the butter, the remaining feta, sliced red onion, and the lettuce. Serve immediately.
Makes 12 mini burgers
Reprinted with permission from ©Karen Adler and Judith Fertig, BBQ Bash, published by The Harvard Common Press click for book review
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