For the mint-feta pesto:
1 cup loosely packed fresh mint leaves
2 tbsp pine nuts (exclude if allergic)
1 tsp red pepper flakes
1/2 cup olive oil
6oz feta cheese, crumbled
salt and freshly ground pepper to taste
For the lamb burgers:
1 large finely chopped shallot
3 tbsp finely chopped Italian (flat-leaf) parsley
3 tbsp finely chopped fresh mint
1 tbsp Dijon mustard
2 tbsp fresh rosemary, finely chopped
2 cloves garlic, minced
1 1/2lb ground lamb
1/2lb ground beef
salt and freshly ground black pepper to taste
6 pita rounds (optional if going LOW CARB)
shredded lettuce or arugula
For the mint-feta pesto, combine all ingredients in a food processor and blend until combined. Use immediately or refrigerate for up to 3 days. Bring to room temperature and stir before serving.
In a large bowl, mix the shallot, parsley, mint, mustard, rosemary, garlic, salt and pepper. Work in the beef and lamb until well blended. Divide into 6 equal portions and shape into a patty about 1 inch thick.
Cook on a grill, griddle or saute pan (medium-high heat) for about 5 mins each side until browned and cooked through. Warm pita breads in the oven for a few minutes.
Place lettuce/arugula on top of the pita, add the burger on top and place a good scoop of pesto on top of the burger.
Serves 6