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1
For the Lamb Burgers:
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2
Place the ground lamb, chopped onion, garlic, mint, parsley, oregano, salt, and pepper in a mixing bowl and stir with a wooden spoon to mix.
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3
Wet your hands with cold water and divide the mixture in 4 equal portions.
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4
Working quickly and with a light touch, pat each portion into a thick patty.
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5
Place the patties on a plate lined with plastic wrap and refrigerate, covered, until ready to grill.
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6
Grill the lamb burgers, following the instructions for any of the grills in the box at right, until cooked through.
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7
See Notes for doneness tests.
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8
Remove the burgers and cover to keep warm.
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9
Leave the grill on.
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10
Place the pita breads on the hot grill, and, lowering the temperature and working in batches, if necessary, grill until toasted, about 1 minute on a contact grill; 1 minute per side on any of the other indoor grills.
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11
Cut a slit in each pita.
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12
Place a lettuce leaf inside, followed by a burger, an onion slice, if using, some cucumber and tomato slices, and a generous dollop of yogurt sauce.
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13
Serve at once.
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14
Yogurt Cucumber Sauce:
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15
Peel the cucumber and cut it in half lengthwise.
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16
Scrape out the seeds with a melon baller or spoon.
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17
Coarsely grate the cucumber.
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18
Place the garlic and salt in a mixing bowl and mash to a paste with the back of a spoon.
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19
Stir in the grated cucumber, yogurt, olive oil, and mint.
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20
Taste for seasoning, adding more salt, if necessary, and pepper to taste; the sauce should be highly seasoned.
