Ingredients Jump to Instructions ↓

  1. 4 whole-wheat pitas (6 1/2 inches each)

  2. 1/4 cup skim milk

  3. 1 small onion, finely chopped

  4. 2 cloves garlic

  5. 2 tablespoon chopped fresh mint

  6. 4 teaspoon chopped fresh oregano or 1 teaspoon dried

  7. 1 tablespoon fresh lemon juice

  8. 3/4 pound lean ground lamb

  9. 2 teaspoon olive oil

  10. 3 cups arugula

  11. 1 medium tomato, cut into 1/4-inch-thick slices

  12. 1 red onion, cut into 1/4-inch-thick slices

  13. 1/3 cup crumbled feta

  14. 2/3 cup nonfat plain yogurt

  15. 1 tablespoon chopped fresh mint

  16. 2 teaspoon chopped garlic

  17. 2 teaspoon Dijon mustard

  18. 1 teaspoon honey

  19. 1/2 cup peeled, seeded and finely diced cucumber

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.


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