Mediterranean Burgers with Tzatziki Sauce

• 170 g crumbled feta cheese
• 2 teaspoons minced fresh oregano
• 2 teaspoons fresh rosemary
• ¾ teaspoon freshly ground black pepper, divided
• 1 tablespoon finely grated lemon zest
• 680 g ground lamb or beef
• 120 ml Kalamata olives, pitted and chopped
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lemon juice
• ¼ teaspoon sugar
• 4 tablespoons olive oil, divided
• 4 pita pockets
• 1 large tomato, sliced
• ¼ medium English cucumber, thinly sliced
• ½ medium red onion, thinly sliced
• 8 romaine lettuce leaves

• For Tzatziki sauce

• 120 ml plain low-fat, Greek-style yoghurt
• 60 ml finely chopped seeded cucumber
• ¼ teaspoon salt
• ⅛ teaspoon ground red pepper.

1. 1

   In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties. I recommend using this burger press to do the trick, it’s like mine, but better!

2. 2

   In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.

3. 3

   Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 5 cm. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.

4. 4

   Toast both sides of the pita bread on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Add some Tzatziki Sauce and top with burgers, tomato, cucumber, red onion, fresh dill, and romaine.

5. 5

   For Tzatziki Sauce: Combine 120 ml plain low-fat, Greek-style yoghurt; 60 ml finely chopped seeded cucumber; 1/4 teaspoon salt; and 1/8 teaspoon ground red pepper.

6. 6

   It’s best served at room temperature.

7. 7

   Be sure to chill any leftovers though.

8. 8

   In a bowl, combine feta cheese, oregano, rosemary, ½ tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.

9. 9

   In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining ¼ tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.

10. 10

    Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 5 cm. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.

11. 11

    Toast pita pockets on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Add some Tzatziki Sauce. Top with burgers, tomato, cucumber, red onion, and romaine.

For Tzatziki sauce

12. 12

    Combine plain low-fat, Greek-style yoghurt, finely chopped seeded cucumber, salt and ground red pepper. Set aside.