Lamb brings to mind wonderful Greek accents: feta cheese, olives, oregano. The Middle Eastern harissa mayonnaise adds an imaginative kick. If you grind your own lamb, remove as much sinew as possible, but include some fat for moistness.
1 1/2 pounds ground lamb
1/2 cup dried bread crumbs
1 large egg
1/2 cup onion, diced
1/4 cup carrot, diced
2 cloves garlic, minced
1 teaspoon dried oregano
6 pita pockets
6 tablespoons harissa mayonnaise
1 12-ounce container of prepared hummus
1 12-ounce container crumbled feta cheese
1 12-ounce container of pitted kalmata olives
Mix together, form and cook as desired, turning once. These will take about 14 minutes total, or until internal temperature reaches 165 degrees. Off the grill, top each patty with a tablespoon of harissa mayonnaise (recipe follows). Tuck each burger into a warmed pita pocket lined with hummus and a leaf of lettuce, top with feta cheese and serve with olives on the side.
