This Greek dinner makes Mediterranean flavors super accessible by serving them in a burger format. With lamb, yogurt, cucumber, and more, this flatbread sandwich tastes just like a gyro with tzatziki!

INGREDIENTS

1 - large cucumber, peeled, seeded, and coarsely chopped (2 cups)
1 - small red onion, thinly sliced (1 cup)
1/2 - cup pitted kalamata olives, halved
1/2 - cup packed fresh mint leaves
1 - jalapeno chile pepper, stemmed, seeded, and thinly sliced
1 1/2 - teaspoons dried oregano, crushed
1/4 - cup lemon juice
3 - tablespoons olive oil
1/2 - cup plain yogurt
2 - cloves garlic, minced
1 - pound ground lamb
4 - soft flatbreads

DIRECTIONS

For Cucumber Salad, in a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapen~o, and oregano. Add lemon juice and 2 Tbsp. of the oil; toss to coat.

In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper.
 In a large bowl combine lamb, remaining clove of garlic, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Using a slightly rounded 1/2-cup measure, spoon meat into 4 mounds in skillet, leaving space between mounds. Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn; cook 2 minutes more or until done (160 degrees F).

Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings.