On Tue, 20 Jun 2017 21:45:32 -0400, Dave Smith
> wrote:

>We had about a pound of ground lamb. I added salt and pepper, a clove of
>finely minced garlic, some fresh mint and cilantro, an egg and enough
>bread crumbs to firm them up, then cooked them on the gas grill. I
>made up a sauce of yogurt, sour cream, minced garlic and grated and
>drained garlic. We served them on hamburger buns topped with the sauce,
>sliced onion and tomato. They were delicious.

They sound wonderful.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry