2 lbs. ground lamb (have butcher grind a 2 ½ -3 lb. boneless lamb shoulder)
1 T. minced garlic
1 tsp. Kosher salt
¼ tsp. ground black pepper
½ cup minced onion
¼ cup chopped fresh mint leaves or 1 T. dried mint
2 T. chopped fresh oregano or 2 tsp. dried oregano
1 large egg
In a medium bowl, combine all ingredients for burgers. Mix well and form into 8 patties, ½” thick and 3” in diameter. Heat grill to medium or heat a 10” skillet with 1 T. olive oil.
Grill burgers or fry in skillet for 4-5 minutes per side. Burgers should be slightly pink in center.
Yogurt Dill Sauce:
Combine all ingredients in a bowl. Refrigerate until ready to serve. Can be made a day ahead.
Place a burger in pita pocket. Tuck in some tomatoes, onion and green pepper. Drizzle about 2 T. dill sauce on top. Serve at once.