Called tzatziki in Greece, this yogurt sauce can also be used on a baked potato as a nonfat alternative to sour cream. To prevent the pita bread in this recipe from getting soggy, place the trimmed portion of the bread down into the pocket to act as a sponge for the lamb drippings and yogurt.
2 cups plain nonfat yogurt 1/2 medium onion, chopped 1/2 cucumber, peeled, seeded, diced 1 tablespoon minced garlic 2 teaspoons fresh lemon juice 1 pound ground lamb 2/3 cup fresh white breadcrumbs 1/2 medium onion, chopped 2 tablespoons chopped fresh parsley 4 teaspoons minced garlic 1 1/4 teaspoons dried oregano 4 pita bread rounds, top 1/4 trimmed from each (tops reserved) 4 lettuce leaves
Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper. Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties. Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side. Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.
A suggestion from the website where we found this recipe posted:
Kick up the burgers: Add chopped onions,cilantro, grated fresh ginger,a serrano. Also cumin, coriander and cayenne. Kick up the sauce: Use goat or greek yogurt, GRATE the onion, cucumber (squeeze out liquid) and garlic, add chopped mint and dill. - Updated: January 26, 2006
