Greek Lamb Burgers

This recipe is a nice change from the beef burger. Fresh herbs combined with feta cheese make these burgers hard to resist. The Tzatziki sauce also makes a great dip for vegetables or any leftover pita (cut into wedges). This recipe is adapted from Cooking Light magazine.
Serves 4-6
1/2 cup feta cheese, crumbled
1 tablespoon fresh rosemary, chopped
2 teaspoons grated lemon rind
2 teaspoons fresh oregano, chopped
1/2 teaspoon sea salt
3 garlic cloves, minced
3/4 lb. lean minced lamb
3/4 lb. minced turkey breast
3 – 6 inch pitas, cut in half

Mix the above ingredients and divide mixture into 4 or 6 portions, shaping each into a 1/2 inch thick patty. Place patties on a greased grill rack and grill 6 minutes each side. Remove from grill and let stand 5 minutes. Place one patty in each pita half, drizzle with 1 tablespoon of Tzatziki sauce and add tomatoes.

Tzatziki Sauce
3/4 cup low fat yogurt
2 tablespoons peeled, seeded and grated cucumber
1 garlic clove, minced
salt and pepper to taste

Combine all ingredients and refrigerate for up to 2 days.

The Culinary Chase’s Note: When shaping the patties remember not to compact the meat as this will make the burgers tough. Don’t press the burgers with a spatula as they cook as this releases their juices and will make the meat dry. Chill the tzatziki sauce for at least an hour in the fridge for the flavors to develop. If the yogurt is runny, you will need to drain it in a colander first before adding the other tzatziki ingredients.