greek lamb-feta burgers with cucumber sauce

Ingredients

• Servings: 4
• 4 large unpeeled garlic cloves
• 1 1/4 pounds ground lamb
• 1/2 cup crumbled feta cheese
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 large cucumber, peeled, grated and squeezed very dry in a clean towel
• 3/4 cup sour cream
• 1 tablespoon minced fresh mint leaves
• 1 teaspoon red or rice vinegar
• 1 clove garlic, minced
• 4 large, thin red onion slices
• 4 large, thin tomato slices
• 4 small (4 inch) pita breads

Recipe

• set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. peel, mince and set aside.
• break up lamb in a medium bowl. sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. divide into 4 portions. toss meat back and forth between cupped hands to form a ball. pat with fingertips to flatten to about 4 inches wide. refrigerate.
• mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. refrigerate sauce until ready to serve.
• build a hot fire on one side of grill. replace rack. when coals are covered with white ash, add burgers. cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
• grill pitas until spotty brown and warm, a minute or so per side. split crosswise. spread a couple of tablespoons of sauce over 4 pita halves. top each with an onion slice, a tomato slice and a burger. spread a portion of the remaining sauce over each burger. top with remaining pita halves.