once upon a chef
FOR THE LAMB BURGERS – 1 slice white bread, crust removed and cut into ¼-inch pieces – 2 tablespoons milk – ¼ cup finely chopped shallots, from 1 to 2 shallots – 2 cloves garlic, minced – 3 tablespoons finely chopped fresh mint – 1 teaspoon dried oregano – ¾ teaspoon salt – ½ teaspoon freshly ground black pepper – 1½ pounds ground lamb (not lean; 80/20 beef may be substituted) – 6 pita bread rounds* (hamburger buns may be substituted) FOR THE TOPPINGS – 1 small head iceberg lettuce, shredded – 2 tomatoes, thinly sliced – 1 red onion, thinly sliced – 6 ounces crumbled feta cheese – Tzatziki sauce
Combine the bread pieces and milk in a medium bowl. Mash with a fork until a paste forms.
Add the shallots, garlic, mint, oregano, salt, and pepper. Mix well
Add the lamb, and use your hands to mix until well combined.
Form the meat mixture into 6 oval-shaped patties about ½-inch thick.
Oil the grilling grates. Grill the patties, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and cook for a few minutes more until desired doneness is reached.
Place the burgers on a tray and cover with foil while you warm the pita rounds on the grill. Assemble the burgers and pass the toppings and tzatziki sauce alongside.