Lamb-Burgers with Mint Pesto

Directions:

For the Mint Pesto:

In a blender or food processor, combine the mint, pine nuts, and red pepper flakes and pulse until the mint is chopped. Slowly add in the olive oil in a steady stream and process until combined. Add the feta cheese and pulse 3 or 4 times to mix or, for a chunky sauce, fold the cheese into the sauce until combined. Season with salt and pepper. Use right away, or cover and refrigerate for up to 3 days. Bring to room temperature and stir just before serving.

For the Lamb-Burgers:

Set your grill to high heat and brush with olive oil. In a bowl, mix together the shallot, parsley, mint, rosemary, mustard, and garlic. Gently work in the lamb and beef until well blended. Using your hands is the easiest option here. Divide the meat into six equal parts, forming patties about an inch thick. Season both sides with salt and pepper. Place the patties on the grill directly over the fire and cook, turning once, about 5 minutes per side for medium. The patty should give slightly when pressed. During the last few minutes, throw the pitas on the edge of the grill to toast them.

In each pita, add a little mint pesto in the bottom then add a burger patty and top with shredded lettuce and tomato. Enjoy!