Makes 8 mini-burgers.

From "The Brokeass Gourmet Cookbook," by Gabi Moskowitz.

• 1/2 lb. lean ground lamb

• 1/2 red onion, finely diced

• 1 small bunch flat-leaf parsley, chopped

• 2 oz. crumbled feta cheese

• 3 tsp. extra-virgin olive oil, divided, plus more for pan

• 3 garlic cloves, finely chopped, divided

• Salt and pepper to taste

• 1/4 c. Greek yogurt

• Juice and zest of 1/2 lemon

• 1/4 tsp. dried dill

• 1 c. fresh spinach leaves

• 4 small pita rounds, halved


In a mixing bowl, combine lamb, onion, parsley, feta, 2 teaspoons olive oil, 2 garlic cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Very gently use hands to combine ingredients, being careful not to break the feta down. Form into 8 patties, about 2 1/2 inches wide. Set patties on a clean plate.

Lightly brush a grill pan, regular pan or grill with enough olive oil to lightly grease it. Cook burgers to desired doneness (medium rare would be 2 to 3 minutes on each side). Remove from heat.

Whisk together yogurt with remaining minced garlic clove, 1 teaspoon olive oil, lemon juice and zest, dill, salt and pepper to taste.

To serve burgers, place a small handful of spinach into each pita half. Place burger in with the spinach and drizzle with the yogurt sauce. Serve immediately.