YIELD: 1 serving
For Mediterranean yogurt spread:
3 Tbsps. Greek yogurt
1 Tbsp. mahammara or ajvar (Mediterranean red pepper-based condiment) or roasted red pepper puree chopped fresh dill, to taste
For lamb burger:
6-8 oz. ground lamb (or beef blend)
1 Tbsps. za’atar or to taste
1/4 cup feta cheese, crumbled
1 pita or sesame seed bun, split and lightly toasted
½ oz. sliced fresh or quick-pickled seedless cucumber
¼ oz. sliced fresh or quick-pickled red onion
¾ oz. baby spinach leaves
4 Tbsps. Mediterranean yogurt spread
1. For yogurt spread: combine yogurt, mahammara and chopped fresh dill. Set aside, refrigerated until ready to use.
2. For burgers: combine lamb and za’atar until well blended. Form into burger and stuff with feta cheese. Grill to desired doneness.
3. Top bottom half of pita or bun with sliced cucumber, red onion and baby spinach. Place burger over spinach and top with heaping Tbsp. yogurt spread. Place top bun over.