Ingredients
pound(s) lean leg of lamb, ground at butcher (or packaged lean ground lamb)
1 medium scallion(s), minced (about 1/4 cup)
3 large garlic clove(s), minced, divided (about 3 Tbsp)
2 tbsp fresh oregano, chopped
2 tbsp parsley, fresh, chopped
1 tsp lemon zest
1 tsp dried oregano
1 tsp ground cumin
1 tbsp vinegar, sherry-variety
3 tbsp crumbled feta cheese, coarsely crumbled
1 large egg white(s)
6 oz low-fat plain yogurt, Greek-style
3 tbsp mint leaves, fresh, chopped
12 dinner rolls
1/2 medium tomato(es), sliced into 4 thin slices
1/2 medium red onion(s), sliced into 4 thin slices
1/2 small yellow pepper(s), sliced into 4 thin rings
Preparation
In a large mixing bowl, mix together lamb, scallion, 2 tablespoons of minced garlic, fresh oregano, parsley, lemon zest, dried oregano, cumin and vinegar until thoroughly combined. Add feta and egg white; mix to combine. Shape lamb mixture into 12 mini-patties; place on a plate and refrigerate until ready to cook.
To make yogurt sauce, place yogurt, mint and remaining tablespoon of garlic in a small bowl; stir to combine and set aside.
Heat an outdoor grill or a grill pan over medium-high heat. Add burgers and cook, covered, without moving, for 3 to 5 minutes. Uncover and flip burgers; cook on other side, uncovered, until barely pink in middle, about 3 to 5 minutes more. (Repeat with remaining burgers if they do not all fit on grill pan at once.)
To assemble burgers, make a large slit in each pita. Place a burger in each pita and fill each with 2 tablespoons of yogurt sauce and 1 slice each of onion, pepper and tomato. Yields 1 burger per serving.
