Ingredients:

  • 1 lb (450g) ground lamb shoulder
  • 3 cloves (15g) garlic, minced
  • 1/2 small onion (60g), grated
  • 1 tbsp (3g) dried oregano
  • 1 tsp (2g) ground cumin
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (120g) Greek yogurt, plain and full-fat
  • 1/4 cup (60g) English cucumber, finely diced and squeezed dry
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 clove (5g) garlic, grated
  • 1 tbsp (5g) fresh dill, chopped
  • 1/4 tsp (1.5g) salt
  • 4 (60g each) pita pockets, warmed
  • 1 cup (30g) arugula or baby spinach
  • 1 medium tomato, sliced thin
  • 1/2 red onion, thinly sliced
  • 1/4 cup (30g) feta cheese, crumbled
  • 4 tbsp (60ml) kalamata olives, sliced

Instructions:

  1. In a large bowl, stir together the grated onion, minced garlic, oregano, cumin, salt, and pepper.
  2. Add the ground lamb to the bowl and gently combine the ingredients by hand until just combined.
  3. Divide the mixture into 4 equal portions and shape them into oblong patties approximately 1/2-inch thick.
  4. Heat a skillet or grill over medium-high heat and add olive oil until shimmering.
  5. Place the patties in the pan, pressing down slightly, and sear for 4–5 minutes per side until a deep mahogany crust forms.
  6. Transfer the burgers to a plate and let them rest for 3–5 minutes.
  7. Prepare the tzatziki by mixing Greek yogurt, diced cucumber, lemon juice, grated garlic, dill, and salt in a small bowl.
  8. Briefly toast the pita pockets until soft and pliable.
  9. Assemble the burgers by spreading tzatziki inside each pita, adding the lamb patty, and topping with arugula, tomato, red onion, feta, and kalamata olives.