Greek Lamb And Haloumi Burgers

• 1 tablespoon olive oil
• 9 ounces haloumi, cut into 4 slices
• 4 small crusty square rolls
• 4 baby romaine lettuce leaves, torn
• 1 pound, 5 ounces minced (ground) lamb
• 1/2 small red onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons finely chopped oregano
• 2 tablespoons finely chopped mint
• sea salt and freshly ground black pepper
• 1/2 cup Greek-style yogurt
• 1/2 Lebanese (short) cucumber, deseeded and finely diced
• 1 tablespoon finely chopped mint
• 1 tablespoon lemon juice
• 1 garlic clove, crushed
• 2 vine-ripened tomatoes, finely diced
• 1/4 red onion, finely diced
• 1/3 cup pitted kalamata olives, coarsely chopped
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons extra virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoon dried oregano
• freshly ground black pepper

1. Combine the lamb, onion, garlic, oregano and mint in a medium-sized bowl.
2. Season with salt and pepper.
3. Shape into 4 even-sized patties.
4. Put on a plate, cover and refrigerate for 30 minutes.

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Taken from www.foodrepublic.com/recipes/greek-lamb-and-haloumi-burgers-recipe/ (may not work)