First, prepare the yogurt sauce:
½ cup plain yogurt
½ cup sour cream
1 teaspoon white vinegar
½ teaspoon lemon juice
1 small cucumber -- peeled, seeded and very finely chopped
1 green onion - white and green parts -- finely chopped
1 garlic clove -- minced
¼ cup crumbled feta cheese
½ teaspoon oregano
salt and pepper to taste
In a bowl, combine all ingredients together and store in the refrigerator until ready to use.
Next, prepare the lamb patties:
¼ cup plain breadcrumbs
1 rounded tablespoon dried parsley
½ cup chopped red onion
½ cup chopped bottled roasted red bell peppers
½ teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon cayenne
1 egg white
1 pound ground lamb
2 ounces feta cheese, crumbled
1 head of romaine or green leaf lettuce, rinsed
1 English cucumber, sliced
Place first ten ingredients (through egg white) in a food processor; process until smooth.
Place this mixture in a large bowl; add lamb and two ounces feta, stirring well to combine.
Shape mixture into 12 patties. Heat a large nonstick skillet over medium heat. Add 4-6 patties to pan -- don't overcrowd -- leave space in between.
Cook about 4 minutes on each side or until done (no pink in center). Remove from pan to a paper towel lined plate, to soak up extra grease. Repeat with remaining patties.
Serve lamb with pita bread, yogurt sauce, lettuce, cucumber, and additional feta cheese.