Cooking Instructions
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Step 1
Add the
Ground Lamb (455 g)
,
Fresh Dill (as needed)
,
Mediterranean Spices (4 g)
,
Crushed Red Pepper Flakes (1 pinch)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
to a large bowl.
Step 2
Grate the
Shallot (1)
and
Garlic (1 clove)
over the meat, wiping off any excess stuck to the grater. Mix everything together with your hands - don't be afraid to get your hands dirty!
Step 3
Scoop a fourth of the meat and form it into a burger. With your thumb, make an indent on the top of the patty. Transfer to a plate and repeat for the next three patties. Place the patties in the fridge for 30 minutes to one hour.
Step 4
Fire up the grill to a medium flame. Once hot, place the burgers down and cook 6-7 minutes on each side - only flipping once! Once cooked to desired doneness, transfer to a clean plate to rest. Add
Pita Bread (4)
to grill and heat until charred.
Step 5
For the pesto, combine the
Fresh Mint Leaves (25 g)
,
Pistachios (30 g)
, and
Olive Oil (60 mL)
in a food processor and pulse. Adjust olive oil as needed. Season with
Salt (to taste)
. Fold in
Feta Cheese (to taste)
.
Step 6
For the yogurt sauce, combine
Fat-Free Greek Yogurt (140 g)
, juice from
Lemon (1)
,
Fresh Dill (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
in a bowl and stir.
Step 7
To assemble, put burgers into pitas and top with pesto and yogurt sauce.
