Cooking Instructions
1.
Gently pull off the leaves from the stems for the oregano and dill. Mince the
Fresh Oregano (1/2 cup)
and chop the
Fresh Dill (1 cup)
.
2.
Slice the
Plum Tomatoes (3)
.
3.
Crumble the
Feta Cheese (5 oz)
.
4.
Wash and shred the
Iceberg Lettuce (1/2 head)
.
5.
In a large bowl, use your hands to combine the
Ground Lamb (2 lb)
, oregano, half of the chopped fresh dill,
Coarse Sea Salt (2 tsp)
, and the crumbled feta.
6.
Shape the mixture into 8 flat oval patties.
7.
Heat your grill to medium high heat. Put the patties on the grill and cook uncovered for 5 minutes. Flip when necessary and cook for another 5 minutes-do not press the patties as they cook or you will loose all the juices!
8.
Brush the
Pocketless Pita Bread (8)
with
Olive Oil (as needed)
and throw them on the grill or in a toaster oven to lightly toast.
9.
To make the Tzatziki, peel the cucumber, slice it in half lengthwise, and scoop out the seeds.
10.
Coarsely chop the
Cucumbers (1/2 cup)
.
11.
Gently pull the leafy
Fresh Dill (4 Tbsp)
leaves from the stems and roughly chop.
12.
Mince the
Garlic (3 cloves)
.
13.
Combine the
Greek Yogurt (2/3 cup)
, cucumber,
Extra-Virgin Olive Oil (1 Tbsp)
,
Lemon (1/2)
,
Kosher Salt (to taste)
,
Ground Black Pepper (to taste)
, dill and
Garlic (2 cloves)
in a food processor or blender until well mixed. Transfer to a separate bowl, cover and refrigerate for at least an hour, until thickened.
14.
Combine the
Feta Cheese (1 1/2 cups)
,
Greek Yogurt (1 Tbsp)
,
Extra-Virgin Olive Oil (2 Tbsp)
,
Red Wine Vinegar (1 Tbsp)
,
Garlic (1 clove)
, and
Chili Peppers (to taste)
in a food processor or blender until smooth.
15.
To build the burgers, place a lamb patty on the center of each pita. Cover with sliced tomatoes, shredded lettuce, the reserved dill, and a couple dollops of tzatziki or tirokafteri. Add
Hot Sauce (to taste)
, if so desired.
