Feta Stuffed Lamb Sliders With Mint Yogurt Sauce

• pound(s) lean leg of lamb, ground at butcher (or packaged lean ground lamb)
• 1 medium scallion(s), minced (about 1/4 cup)
• 3 large garlic clove(s), minced, divided (about 3 Tbsp)
• 2 tbsp fresh oregano, chopped
• 2 tbsp parsley, fresh, chopped
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp vinegar, sherry-variety
• 3 tbsp crumbled feta cheese, coarsely crumbled
• 1 large egg white(s)
• 6 oz low-fat plain yogurt, Greek-style
• 3 tbsp mint leaves, fresh, chopped
• 12 dinner rolls
• 1/2 medium tomato(es), sliced into 4 thin slices
• 1/2 medium red onion(s), sliced into 4 thin slices
• 1/2 small yellow pepper(s), sliced into 4 thin rings

1. In a large mixing bowl, mix together lamb, scallion, 2 tablespoons of minced garlic, fresh oregano, parsley, lemon zest, dried oregano, cumin and vinegar until thoroughly combined. Add feta and egg white; mix to combine. Shape lamb mixture into 12 mini-patties; place on a plate and refrigerate until ready to cook.
2. To make yogurt sauce, place yogurt, mint and remaining tablespoon of garlic in a small bowl; stir to combine and set aside.
3. Heat an outdoor grill or a grill pan over medium-high heat. Add burgers and cook, covered, without moving, for 3 to 5 minutes. Uncover and flip burgers; cook on other side, uncovered, until barely pink in middle, about 3 to 5 minutes more. (Repeat with remaining burgers if they do not all fit on grill pan at once.)
4. To assemble burgers, make a large slit in each pita. Place a burger in each pita and fill each with 2 tablespoons of yogurt sauce and 1 slice each of onion, pepper and tomato. Yields 1 burger per serving.

pounds, garlic, fresh oregano, parsley, lemon zest, oregano, ground cumin, vinegar, feta cheese, egg, yogurt, mint, dinner rolls, tomatoes, red onions, thin rings

Taken from www.epicurious.com/recipes/member/views/feta-stuffed-lamb-sliders-with-mint-yogurt-sauce-50010783 (may not work)