Place cucumber slices into a 16-oz. glass jar. Sprinkle with sea salt. Cover jar; shake to coat cucumbers with salt.
The Mediterranean inspired flavors of lamb, goat cheese, and mint come together for this quick dinner fix that will take you far beyond your average hamburger.
Servings and Ingredients
|½ English cucumber, thinly sliced|
|1 tsp. Hy-Vee salt, plus additional to taste|
|½ medium red onion, thinly sliced|
|2 tbsp. Hy-Vee granulated sugar|
|1 c. Hy-Vee apple cider vinegar|
|1 lbs. ground lamb|
|Hy-Vee ground black pepper|
|2 pita pockets|
|1 (4-oz.) container Vermont Creamery crumbled goat cheese|
|4 sprig(s) fresh mint|
|1 c. fresh arugula, divided|
Things To Grab
- 16-oz. glass jar with lid
- Charcoal or gas grill or skillet
Add onions and sugar to jar. Pour apple cider vinegar to cover ingredients. Cover; shake until salt and sugar are dissolved. Refrigerate at least 1 hour or up to 1 week.
Divide lamb evenly to create 4 patties. Season to taste with salt and ground black pepper.
Grill or pan sear the burgers over medium heat to desired temperature, about 4 minutes per side for medium.
Place burgers into pita pockets. Top each with 2-oz. of goat cheese, 1 sprig mint, pickled cucumbers and onions, and 1/4 cup fresh arugula.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 50mg
- Sodium: 990mg
- Total Carbohydrates: 23g
- Protein: 29g
Courtesy of Vermont Creamery