Cooking Instructions
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Step 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)
.
Step 2
Slice the
Plum Tomatoes (3)
.
Step 3
Crumble the
Feta Cheese (1 cup)
.
Step 4
Wash and shred the
Iceberg Lettuce (1/2 head)
.
Step 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 (1/2 Tbsp)
, and the crumbled feta.
Step 6
Shape the mixture into 8 flat oval patties.
Step 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!
Step 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.
Step 9
To make the Tzatziki, peel the cucumber, slice it in half lengthwise, and scoop out the seeds.
Step 10
Coarsely chop the
Cucumbers (1/2 cup)
.
Step 11
Gently pull the leafy
Fresh Dill (1/4 cup)
leaves from the stems and roughly chop.
Step 12
Mince the
Garlic (3 cloves)
.
Step 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.
Step 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.
Step 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.
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