Canadian-grown lamb is in season between July and October - perfect for making lamb burgers during barbecue season!
Add leaf lettuce, sliced cucumbers and chopped tomatoes to the pita for extra crunch, if desired.
See the recipe
The lively combination of herbs and spices gives these burgers a sophisticated taste. Serve topped with tomato and cucumber slices and Tahini Mayonnaise or with Sautéed Peppers in grilled whole wheat pitas.
This traditional spicing for Middle Eastern lamb kabobs is also suited to beef. Top with yogurt or store-bought hummus and serve in pita or hamburger buns. You can use smaller eggplants and top the burgers with multiple slices. Pickled peppers make a nice garnish or accompaniment.
Nothing complements lamb like the woodsy flavour of rosemary. Despite the fancy name, these burgers are easy to make. You can use lean ground beef for an everyday alternative.
In large bowl, beat egg with 2 tbsp (25 mL) water. Stir in onion, parsley, bread crumbs, oregano, garlic, salt and pepper; mix in lamb. Shape into fou...
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A TC Media site, Consumer Solutions