Mini Greek Lamb Burgers

Serves 4. FOR TZATZIKI 1/2 English cucumber, peeled, seeded, and grated (3/4 cup) 1/2 cup plain yogurt, preferably whole milk yogurt 2 teaspoons fresh lemon juice 2 teaspoons chopped fresh mint 1 small garlic clove, minced Salt and pepper FOR LAMB BURGERS 1 1/2 pounds ground lamb 1/2 small onion, minced (1/4 cup) 1/4 cup chopped fresh parsley 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Salt and pepper 4 pieces pita bread (6 inches each) Iceberg lettuce, for serving 2 medium beefsteak tomatoes, sliced, for serving

Directions

1.     Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.

2.     Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.

3.     To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.

Great with Greek Pasta Salad