1. In a medium bowl combine onion, serrano, mint, cumin, garlic, and kosher salt. Add the meat; mix well. Shape into four 3/4-inch-thick patties. Remember, because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until meat is done (160?F for beef; 165?F for turkey), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
Broiler method: Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 14 to 18 minutes or until meat is done (160?F for beef; 165?F for turkey), turning once halfway through broiling.
3. Serve each patty in a pita half with 1 tablespoon of the Yogurt and Cucumber Sauce.
Yogurt and Cucumber Sauce: To make yogurt cheese, line a yogurt strainer, sieve, or a small colander with three layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon yogurt into lined strainer, sieve, or colander. Cover with plastic wrap. Refrigerate for 24 to 48 hours. Discard liquid. Cut the cucumber in half lengthwise. Remove the seeds. Slice the cucumber into 1/4-inch slices. Place slices in a bowl and toss with the 1/4 teaspoon kosher salt. Set aside for 15 to 30 minutes to draw out some of the liquid. Place cucumbers in a colander. Rinse under cold water. Drain on paper towels.**
Meanwhile, using a mortar and pestle, mash garlic with the 1/2 teaspoon kosher salt until a paste forms. In a large bowl combine oil, vinegar, and garlic paste. Stir in yogurt cheese and dried or chopped fresh mint until combined. Fold in drained cucumbers. If desired, garnish with fresh mint leaves. If desired, serve with pita bread or fresh vegetables. Cover and chill any remaining sauce for up to 24 hours.
*Note: Be sure to use yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the curd and whey from separating to make the yogurt cheese.
**Note: If you are serving this as a dip, chop the cucumber slices after draining them on paper towels.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (59%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 154.6mg||5 %|
|Potassium 153.1mg||4 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.5g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 54
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