DENVER — Chief Meteorologist Dave Fraser featured grilled lamb pita “burger” and couscous salad on this week’s Fraser’s Favorites.

Cooking expert Natalie Thompson from Johnson  & Wales University joined Dave to prepare the food. Fresh ingredients and wine and beer pairing came from King Soopers.

The recipes appear below.

Grilled Lamb Pita “Burger”

Ingredients

For the burgers

• 1 lb. ground lamb
• 1 shallot
• 1 large garlic clove
• 1 T. fresh dill – roughly chopped
• 2 t. Mediterranean spices (see post for suggestions)
• pinch red pepper flakes
• pinch salt and pepper
• 4 pitas

For the pesto

• 1 c. fresh mint leaves
• 1/4 c. pistachio nuts
• 1/4 c. olive oil
• Feta cheese crumbles as needed
• salt as needed

For the yogurt sauce

• 1/2 c. nonfat Greek yogurt
• 1 T. fresh lemon juice
• Dill as needed
• salt and pepper as needed

Directions

For the burgers

1. Add the meat, herbs, and seasonings to a large bowl. Using a fine grater or zester, grate the shallot and garlic over the meat, wiping off any excess stuck to the grater. Mix with your hands – don’t be afraid to get your hands dirty!
2. Section the meat into four even sections, taking on section at a time form four patties and then make an indent on the top of the patty. Transfer to a plate and repeat for the next three patties. Place in fridge for 30 minutes to one hour.
3. Fire up the grill to a medium flame. Make sure your grill is nice and clean!
4. Once hot, place the burgers down and cook 6-7 minutes on each side – only flipping once! Once grilled to desired doneness, transfer to resting plate. Add pitas to grill and heat until charred.

For the pesto

1. Combine mint, nuts, and olive oil in processor and pulse. Adjust oil if needed. Season with salt. Fold in Feta crumbles.

For the yogurt sauce

1. Combine all ingredients and stir. Adjust as needed.

For the pita

1. Stuff the burgers into the pita and top with pesto and yogurt sauce! Mix the pesto and yogurt sauce together if desired

Couscous Salad

Ingredients

For the dressing

• ¼ cup olive oil
• 2 teaspoons honey
• 2 tablespoons fresh lemon juice
• zest of 1 lemon
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 medium clove garlic, finely minced

For the salad

• 5 cups water
• 1 cup Israeli Couscous
• 1 teaspoon olive oil
• 1 tablespoon salt
• 2 ½ cups cherry or grape tomatoes, halved or quartered
• 1 large seedless cucumber, diced
• 1 medium red onion, diced
• ½ cup Kalamata olives, halved or quartered
• ¾ cup Feta cheese, crumbled. We love French Feta, but any kind will do.
• 2 teaspoons fresh rosemary, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 1 ½ tablespoons fresh oregano or parsley, finely chopped
• 2 teaspoons fresh thyme leaves, don’t worry about chopping these
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon sea salt

Directions

1. For the dressing, combine all dressing ingredients in a glass jar and shake well to combine. Set aside.
2. Bring water to boil in a medium-size pot. Add couscous, olive oil and salt. Return to a boil. Reduce to a steady simmer and cook for 8-9 minutes or until al dente. Drain well and rinse with cool water. Transfer to a medium size bowl.
3. Add tomatoes, cucumber and red onion to the bowl with the couscous and stir to combine. Drizzle about half of the dressing over the salad and toss to coat. Add the olives, Feta, fresh herbs, salt, and pepper. Stir gently. Serve immediately or store in the refrigerator for several days. Remove from refrigerator about 30 minutes before serving to bring to room temperature.

Wine/Beer pairings from King Soopers

• Sella & Mosca Cannonau di Sardegna
• Sanitas IPA