Herbed lamb patties are topped with zingy feta-yogurt sauce in this Greek-inspired sandwich. For tender lamb, avoid overworking the meat mixture.
1/2 cup toasted wheat germ
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 tablespoon sherry vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
3 garlic cloves, minced
3/4 pound lean ground lamb
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup plain fat-free yogurt
20 (1/4-inch-thick) slices cucumber
10 romaine lettuce leaves
10 (1/4-inch-thick) slices tomato
5 (6-inch) whole wheat pitas, cut in half
How to Make It
Combine first 10 ingredients in a large bowl. Add lamb; stir just until combined. Divide mixture into 10 equal portions, shaping each into a 1/4-inch-thick oval patty. Place patties on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until done.
Combine cheese and yogurt in a small bowl; set aside.
Arrange 1 patty, 2 cucumber slices, 1 lettuce leaf, and 1 tomato slice in each pita half. Drizzle each pita half with about 1 1/2 teaspoons cheese mixture. Serve immediately.