Greek Lamb-Feta Burgers With Cucumber Sauce

Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown about 5 minutes. Peel mince and set aside.

Break up lamb in a medium bowl. Sprinkle roasted garlic feta oregano salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.

Mix cucumber sour cream mint vinegar 1 minced clove of garlic and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.

Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash add burgers. Cover and cook turning only once until done about 4 to 5 minutes per side for medium to medium-well burgers.

Grill pitas until spotty brown and warm a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.