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1
Tzatziki Sauce: Toss the cucumber with the salt in a colander set over a bowl and let drain for 30 minutes.
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2
Combine the yogurt, drained cucumber, lemon juice, garlic and mint in a bowl.
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3
Season to taste.
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4
Lamb: Heat oven to 350 degrees F. Trim the top quarter off each pita bread.
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5
Stack the pitas and wrap them tightly with foil.
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6
Tear the trimmed quarters into 1-inch pieces (about 1/3 cup) and set aside.
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7
In the bowl of a food processor, process the onion, lemon juice, mint, garlic, salt, pepper and pita bread pieces until it makes a smooth paste, about 30 seconds.
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8
Transfer the paste to a medium bowl and add the lamb.
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9
Gently mix together until thoroughly combined.
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10
Divide the lamb mixture into 6 equal portions and roll into balls.
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11
Gently flatten the balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.
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12
Place the foil-wrapped pitas directly on the oven rack and heat for 10 minutes.
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13
Meanwhile, heat the oil in a 12-inch skillet over medium heat until just smoking.
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14
Add the lamb patties and cook until well browned and crust forms, 3 4 minutes.
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15
Turn the patties over, and cook until well browned and a crust forms on the second side, about 5 minutes longer.
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16
Transfer the patties to a paper-towel lined plate.
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17
Assembly: Spread tzatziki sauce inside each pita.
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18
Divide the patties evenly among the pitas and add tomato slices, shredded lettuce, and feta.
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19
Serve.
