Greek Burger

Greek Burger

Everyone cooks hamburgers differently, so the cooking method is your choice, but the grill works nice with these. Make sure you are using fresh herbs and not dried, because you need that brightness and freshness. I have put these in pita bread, as well as a regular bun, but I would recommend a good thin pita and cutting the burger in half and serving it as a pita sandwich. Also, for the red onion, a trick I read about and have tried is to soak the raw onion in ice water for twenty or thirty minutes so it takes some of the punch out of it. It all depends on how much you like the flavor of red onion. Finally, the amount of herb and spices I leave up to you because everyone has a different preference for different herbs. I go heavy on the mint with this one, but if you don't like mint, use more Parsley. Any suggestions to make this better, let me know.

Burger
  1 lb Ground lamb
  Fresh Flat Leaf Parsley (chopped)
  Fresh Mint (chopped)
  All spice
  Salt/pepper

Greek Yogurt Sauce
 1 cup Greek Yogurt (Fage recommended)
 2 teaspoons fresh lemon juice
 Lemon zest
 Fresh mint (chopped)
 1 teaspoon hot sauce (Sriracha recommended)
 Salt

Cucumber
Red Onion
Spinach
Roma Tomato
Feta cheese