Minted Lamb Burgers

Ingredients

1/4 cup apple juice

2 tablespoons dry bread crumbs

2 tablespoons chopped onion

1 clove garlic, minced

1 teaspoon tsp. snipped fresh rosemary or ¼ dried rosemary, crushed

1/4 teaspoon salt

1 pound lean ground lamb

2 tablespoons mint jelly, melted

4 pita bread rounds, halved crosswise

4 lettuce leaves

1/2 medium cucumber, thinly sliced

1 small tomato, halved and sliced

1/2 cup plain yogurt

Preparation

In a medium bowl, combine apple juice, bread crumbs, onion, garlic, rosemary and salt. Add ground lamb and mix well. Shape into four 3/4-inch thick patties.

Grill patties on an uncovered grill directly over medium coals for 8 minutes. Turn patties and brush with mint jelly. Grill for 6-10 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees F, brushing once or twice with remaining mint jelly.

Open pita bread halves. Line each with a lettuce leaf and a few cucumber slices. Place patty in prepared pita bread halves. Add tomato slice(s) and yogurt. Serve with remaining pita brea d halves.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 20-24 minutes or until no pink remains, turning patties and brushing with mint jelly halfway through cooking time.