Greek Burger with Rocket, Tomatoes, and Feta

Ingredients for Greek Burger with Rocket, Tomatoes, and Feta

• 4 whole-wheat pitas (6 1/2 inches each)

• 60ml skimmed milk

• 1 small onion, finely chopped

• 2 cloves garlic

• 2 tablespoons chopped fresh mint

• 4 teaspoons chopped fresh oregano or 1 teaspoon dried

• 1 matsked färsk citronsaft

• 350g lean lamb mince

• 2 teskedar olivolja

• 3 cups rocket

• 1 medium tomato, cut into 1/4-inch-thick slices

• 1 red onion, cut into 1/4-inch-thick slices

• 50g crumbled feta

• 100g nonfat plain yoghurt

• 1 tablespoon chopped fresh mint

• 2 teaspoons chopped garlic

• 2 teaspoons Dijon mustard

• 1 teaspoon honey

• 120ml peeled, seeded and finely diced cucumber

Heat oven to 177°C. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yoghurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with rocket and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.

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