This meal was inspired by a lamb burger I had at one of my all-time favorite restaurants in San Francisco, The Monk’s Kettle. Extra Virgin Olive Oil keeps the meat very moist and is perfect with the Mediterranean flavors of this dish. These little burgers are so good I doubt you’ll be able to eat just one, which is lucky because they’re little. The burger is also delicious minus the pita and sauce, over a bed of lightly-dressed spinach.
1 lb lean ground lamb
1/2 red onion, finely diced
1 small bunch flat-leaf parsley, chopped
2 oz. crumbled feta cheese
5 tbsp Robust Extra Virgin Olive Oil, such as Sonoma Valley Blend, divided, plus more for pan
3 cloves garlic, finely chopped, divided
1/2 cup whole milk Greek yogurt
juice and zest of 1 lemon
1/2 tsp fresh dill
salt and pepper to taste
6 pita rounds, cut in half
2 cup fresh spinach leaves
Combine lamb, onion, parsley, feta, 3 tbsp olive oil, 2 cloves garlic and 1/2 tsp each of salt and pepper in a mixing bowl. Very gently use clean hands to combine all ingredients, being careful not to break the feta down. Form into patties, about 2 1/2” wide. Set patties on a clean plate.
Lightly brush a grill pan, regular pan or grill with enough olive oil to lightly grease it. Cook burgers to desired done-ness (I like medium rare: 2-3 minutes on each side). Remove from heat.
Whisk together the yogurt with remaining minced clove of garlic, remaining olive oil, lemon juice, dill and salt and pepper to taste.
To serve the burgers, place a small handful of spinach into each pita pocket. Place a burger in with the spinach and drizzle with the yogurt sauce. Serve immediately.