Mini Greek Lamb Burgers


½ English cucumber, peeled, seeded and grated (¾ cup [180 ml])
½ cup plain Greek-style yogurt
2 tsp fresh lemon juice
2 tsp chopped fresh mint
1 small garlic clove, minced
Sea salt and pepper

Lamb Burgers
1½ lb ground lamb
½ small red onion, minced (¼ cup [60 ml])
¼ cup chopped fresh flat-leaf parsley
2 tsp chopped fresh oregano (or 1tsp [5 ml] dried)
Salt and pepper

4 pita breads (6-inch)
2 medium beefsteak tomatoes (or other plum and ripe variety), sliced, for serving


Make tzatziki: in a colander set over a larger bowl, put the grated cucumber and sprinkle with 1 tsp [5 ml] sea salt. Let rest for 10 minutes. Rinse and dry very thoroughly. in a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover and refrigerate until ready to use.

Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about ¾-inch [2-cm] thick. Grill patties on a grill pan or on the BBQ over high heat until medium-rare, 2 to 3 minutes per side.

To serve, warm pitas in the oven or on the grill; halve, and fill with burgers, tzatziki, and tomato.