Greek-Style Lamb Burgers with Minted Yogurt Sauce

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For yogurt sauce:

• 12 Ounces plain yogurt
• 2 Small garlic cloves
• 1/4 Teaspoon salt
• 3 Tablespoons shredded fresh mint leaves -- or to taste

For burgers:

• 2 Pounds ground lamb
• 1/2 Cup crumbled feta cheese
• 1/2 cup finely chopped pitted Kalamata olives -- 12 to 15
• 6 small pita loaves
• 2 small vine-ripened tomatoes -- sliced
• 2 small green bell peppers -- cut in rings
• 1 red onion -- sliced thin

Make yogurt sauce:

1. Mince and mash the garlic with the salt.
2. Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes.
3. Transfer to a small bowl and combine with the garlic and mint.

Grill the Burgers

1. Set grill 5-6 inches from the glowing coals or on medium flames.
2. In a bowl gently combine the lamb, feta and olives. Form into 6 patties about 1" thick. Season to taste with salt and pepper.
3. Grill for about 7 minutes per side for medium-rare.
4. Split pitas form a pocket.
5. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion.

Serve the burgers with yogurt sauce.