Middle Eastern Lamb and Feta Burgers

This is a great burger from the Food Network All Stars cookbook. I get a ton of requests to make this from my family. Making these mini burgers is great for tailgating. Prep does not include chilling

• Ready In: 40 mins
• Serves: 6
• Yields: 6 large burgers ( 12 small)

Ingredients

• Burgers

• 2  lbs ground lamb
• 1⁄2 cup plain yogurt
• 1  tablespoon dried savory
• 3  garlic cloves, minced
• 1  lemon, zest of, finely grated
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
• 1 1⁄2 teaspoons kosher salt, plus
•  additional kosher salt, for seasoning
•  fresh ground black pepper
• 7  ounces feta cheese, crumbled
•  extra virgin olive oil, for brushing
• 6  small  plain  pita pocket bread (you know what I do)
•  sliced onion tomatoes (to garnish)
•  sliced cucumber (to garnish)
•  arugula (to garnish)
•  of fresh mint (to garnish)

• Tzatziki

• 2  cups plain yogurt or 1  cup  middle eastern style plain yogurt
• 1  cucumber, peeled and seeded
• 1  teaspoon kosher salt, plus additional
• 1⁄2 garlic clove, peeled
• 1  tablespoon extra virgin olive oil
• 1  teaspoon fresh lemon juice
• 1⁄2 teaspoon dried mint, finely crumbled

Directions

1. Prep grill - medium high.
2. Using hand mix lamb thru pepper, gently add in feta. Divide mixture into 6 portions ( I do mini so I get like 12-18) shape into oval loosely packed and press center so it is slightly thinner.
3. Brush burgers with EVOO and season with salt and pepper ( if desired ) grill turning once until firm to the touch with a bit of give. about 8-10 min for large burgers.
4. Grill pitas if desired serve burgers with pitas and garnishes.
5. Stir yogurt and put into coffee filter let drain for at least 12 hours or over night ( It never makes it that long for me and its fine).
6. or if using Greek yogurt skip this step. Discard watery liquid and put yogurt into bowl.
7. Grate cucumber on wide holed side of a grater. sprinkle with 2 tsp salt and toss gently set aside for 20 min then squeeze to express as much liquid as possible , add to yogurt in bowl.
8. Smash garlic sprinkle with generous pinch of salt and with the flat side of a knife mash into coarse paste. Add garlic oil lemon juice and mint to yogurt mixture, stir to combine, refrigerate for about an hour to meld flavors.