1/4 cup grated red onion

1 tablespoon chopped fresh oregano leaves, or 2 teaspoons dried

3/4 teaspoon ground coriander

1/2 teaspoon ground cinnamon

2 tablespoons olive oil, if cooking on the stoveop

2 pita pockets, halved, or 4 hamburger buns, warmed

Green leaf lettuce

Thinly sliced red onion

Tomato slices

Crumbled feta cheese

Place yogurt, cucumber, garlic, olive oil, dill, and finely grated zest and juice from 1/2 lemon in a medium bowl. Chop until you have 3 tablespoons coarsely chopped mint leaves; place 1 tablespoon with the yogurt mixture, season with salt and pepper, and stir to combine to make the tzatziki. Place the remaining 2 tablespoons mint in a large bowl for the burgers.

Add the lamb, onion, oregano, coriander and nd cinnamon to the mint in the large bowl. Season with salt and pepper and mix with your hands until just combined. Form into 4 (6-ounce) patties that are about 1-inch thick and set aside.

Heat an outdoor grill to medium-high heat, or for the stovetop, heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering. Season the lamb burgers on both sides with more salt. Grill or sear on the stovetop until browned, about 4 minutes per side for medium-rare. Let the patties rest 6 to 8 minutes before assembling. Meanwhile, wash and dry some green leaf lettuce, slice up some red onion and tomatoes, and crumble some feta cheese for the burgers.

Place some lettuce and red onion in each pita pocket or on the bottom half of each hamburger bun. Top each with a lamb patty, tzatziki sauce, tomato, and feta cheese.

Recipe note: Leftover tzatziki and lamb patties can be refrigerated in separate airtight containers up to 4 days.

(Laura Arnold is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)