Lettuce Wrapped Lamb Burgers
Found In: Entree
| 1 cup | Sliced California Ripe Olives |
| 1/2 cup | Plain yogurt |
| 1/2 cup | Diced cucumber (1/4-inch) |
| 1/4 cup | Diced red onion (1/4-inch) |
| 1 Tbsp. | Chopped mint |
| 3/4 tsp. | Kosher salt |
| 1 1/4 pounds | Ground lamb |
| 1 Tbsp. | Minced garlic |
| 1 Tbsp. | Harissa sauce |
| 2 tsp. | Chopped oregano |
| 4 | Large iceberg lettuce leaves, washed and dried |
| 1 (4 ounce) | Tomato, sliced |
In a small mixing bowl, combine 1/3 cup of California Ripe Olives, yogurt, cucumbers, onions, mint and 1/4 teaspoon of salt. Cover, refrigerate and set aside.
In a large mixing bowl, combine lamb, remaining California Ripe Olives, garlic, harissa, oregano and remaining salt. Shape into 4 (6 ounce) burgers. Grill burgers on each side for 5-6 minutes until cooked to desired temperature.
To serve, place each burger on one lettuce leaf. Top with a slice of tomato and approximately 2 ounces of cucumber, California Ripe Olive and yogurt sauce.
Serves 4.
