A Minneapolis Star/Trib Taste section Sunday Supper selection from “The Brokeass Gourmet Cookbook,” by Gabi Moskowitz.

Makes 8 mini-burgers.



  1. 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 2½ inches wide. Set patties on a clean plate.

  2. 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.

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

  4. 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.

Source: http://www.startribune.com/lifestyle/taste/156050635.html