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| 2 Tasse | yogurt plain, nonfat |
| 1/2 mittel | Onion chopped |
| 1/2 | Cucumber; peeled, seeded, diced |
| 1 Esslöffel | garlic minced |
| 2 Teelöffel | lemon juice fresh |
| 1 x ca. 450 g | lamb ground |
| 2/3 Tasse | White-bread crumbs fresh |
| 1/2 mittel | Onion chopped |
| 2 Esslöffel | parsley fresh, chopped |
| 4 Teelöffel | garlic minced |
| 1 1/4 Teelöffel | oregano dried |
| 4 | Pita bread rounds; top 1/4 trimmed from each, (tops reserved) |
| 4 | Lettuce leaves |
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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.
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.
4 Servings
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