1 carton (8 oz) plain yogurt, preferably Greek-style
½ cucumber, peeled, diced
1 TBS grated onion
1 Tsp. fresh mint leaves
¼ tsp each: prepared horseradish, salt
1 pound ground lamb (or ½ lb each: ground beef round, ground lamb)
1/3 cup each: dried coarse bread crumbs, milk
1 TBS chopped fresh parsley
1 clove garlic, finely minced
1 tsp. salt
¼ tsp freshly ground black pepper
4 pita pocket breads, split open on one end
Lettuce leaves, tomato wedges
For sauce, mix all ingredients in small bowl. Refrigerate until ready to use.
Mix lamb, bread crumbs, milk, egg, parsley, garlic, salt and pepper in large bowl. Shape into 4 patties.
Pan-fry in large non-stick skillet over medium heat until browned on both sides and medium-rare in center, about 8 minutes. Serve immediately in pita bread topped with lettuce, tomato wedges and yogurt sauce.