2sprigs fresh mintfinely shredded or stacked and cut into chiffonade slivers
1small bunchfresh dillminced
1/2English cucumbercoarsely grated
Heat a skillet to medium high and coat with olive oil. Sauté the onions for 3 – 4 minutes, then add the garlic, season with the salt and chili powder and sauté for another 2 – 3 minutes. Remove from heat and allow to cool.
In a large mixing bowl, combine the lamb, cooled onions, oregano, thyme, mint, parsley, cumin, coriander, paprika, cinnamon, lemon zest and wine or apple juice. Combine all ingredients quickly, mixing well.
Form the lamb into 6 equal patties and sprinkle both sides generously with salt and pepper.
Quickly sear the burgers over high heat, 375 – 400 F, then move to a cooler spot on the grill and cook over medium high, 325 – 350 F, until done. 4 to 5 minutes per side will come out medium-rare, so adjust time accordingly to suit. Remove burgers from the grill and let rest for 3 to 4 minutes.
Cut the pitas in half. Smear each half generously with the Fetziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.