Add the Ground Lamb (1 pound), Fresh Dill (1 tablespoon), Mediterranean Spices (2 teaspoon), Crushed Red Pepper Flakes (1 pinch), Salt (to taste), and Ground Black Pepper (to taste) to a large bowl.
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!
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.
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.
For the pesto, combine the Fresh Mint Leaves (1 cup), Pistachios (1/4 cup), and Olive Oil (1/4 cup) in a food processor and pulse. Adjust olive oil as needed. Season with Salt (to taste). Fold in Feta Cheese (to taste).
For yogurt sauce, combine Fat-Free Greek Yogurt (1/2 cup), Lemon Juice (1 tablespoon), Fresh Dill (to taste), Salt and Pepper (to taste) in a bowl and stir.
To assemble, put burgers into pitas and top with pesto and yogurt sauce.