Mini Greek Lamb Burgers

OPEN KITCHEN with NATHAN SCOTT

Mini Greek Lamb Burgers

Served in pita bread and topped with a yogurt sauce, these are anything but your ordinary hamburger.

Ingredients

            Serves 4

	½	cup plain yogurt
	½	English cucumber, seeds removed and diced
	1	tablespoon fresh dill, chopped
		Juice and finely grated zest of 1 lemon
		Kosher salt and freshly ground black pepper
		Olive oil, for greasing
	1½	pounds ground lamb
	2	tablespoons Pecorino cheese, finely grated
	1	tablespoon fresh oregano, finely chopped
	2	scallions, trimmed and thinly sliced
	4	cloves garlic, peeled and finely minced
	4	whole wheat pita breads, toasted and halved into pockets
	4	cups mesclun or mixed greens

Directions

1.    In a mixing bowl, whisk the yogurt together with the cucumber, dill, and 1 tablespoon of the lemon juice.  Season the mixture to taste with salt and black pepper.  Then, cover and store in the refrigerator until ready to use.

2.    Preheat the grill to medium-high, and brush the grate with olive oil.  In a bowl, combine the lamb with the Pecorino, oregano, scallions, garlic, and lemon zest.  Season with salt and black pepper.  With your hands, gently mix the meat and seasonings together, being careful not to compress the meat.  Form the mixture into 12 to 16 small ½-inch-thick patties.

3.    Place the patties on the preheated grill.  Cook, flipping once, until well browned and cooked through, 3 to 4 minutes per side. Remove from the grill, and if desired, season the burgers with additional salt and black pepper. 

4.    Stuff each pita pocket with some of the mesclun mix.  Then, arrange 1 or 2 of the lamb burgers on top of the lettuce.  Drizzle the top of each sandwich with some of the reserved yogurt sauce and serve immediately.