Lamb Feta Burgers with Cucumber Sauce

Prepare the patties: Heat a small skillet over medium-high heat and toast garlic cloves until they have a few spots of browning, taking about 5 minutes. Remove the skin, chop it finely, and set aside.

Combine lamb in a medium bowl and sprinkle with minced toasted garlic, crumbled feta cheese, dried oregano, salt, and pepper; mix well using a fork to combine. Divide the mixture into 4 equal parts and shape each portion into a ball by gently tossing it between your cupped hands. Flatten the balls slightly using your fingertips to make them about 4 inches wide. Place the patties in the refrigerator to chill.

Create the sauce: In a small bowl, blend together diced cucumber, sour cream, chopped mint leaves, vinegar, and minced garlic until you get a smooth mixture. Add salt and pepper to taste. Refrigerate the sauce until you're ready to serve.

Cook the patties: Build a large fire on one side of your grill and replace the rack. When the coals are covered with a layer of white ash, place the patties on the rack and close the lid. Grill the patties over medium-high heat until they're cooked to your desired level of doneness, taking about 4 to 5 minutes per side. Use a thermometer to check the internal temperature of the patties, aiming for at least 160 degrees F (72 degrees C). Remove the cooked patties from the grill and place them on a plate to rest.

Warm the pitas: Place the pitas on the hot grill and toast them until they have a few spots of browning and are warm, taking about 1 minute per side.

Assemble the burgers: Split the toasted pitas in half crosswise. Spread about 2 tablespoons of sauce over each pita half. Top each pita with a slice of red onion, a tomato slice, and a cooked burger patty. Spread the remaining sauce over each burger patty. Top with the remaining pita halves.