Ingredients
1 lb. ground lamb
2 clove of garlic, grated
2 Tbsp. King Knish Five Spice(y) Ketchup (or King Knish Rosemary Honey Mustard)
1 egg, beaten
2 to 3 scallions, thinly sliced
1/2 cup Greek yogurt
1/2 English cucumber, de-seeded and grated
Kosher salt, to taste
1 cup of baby arugula
1/4 cup Feta, crumbled
2 small pita pockets
Preparation
1.In a large bowl, combine the ground lamb, garlic, King Knish Five Spice(y) Ketchup, egg, scallions, and a good pinch of salt. Using your hands, mix until well combined. Form into the size of a large meatball then pat down into a patty (about 2 inches in diameter). 2.Heat a large non-stick pan over medium-high heat. Cook lamb burgers for about 5 minutes on the first side, flip, then cook for another 3 to 4 minutes for medium. Remove from pan and set aside on a plate. 3.In a small bowl combine the shredded cucumber, arugula, and feta. Toss lightly and set aside. 4.To assemble, split open a pita pocket and add spread a small spoonful of yogurt on one side. Tuck in two or three of the lamb burgers followed by as much of the arugula-cucumber-feta mixture as desired. Enjoy!
