Lamb & Spinach Pocket Sandwiches

These aren’t ordinary lamb burgers. Each patty hides a surprise center of sliced hard-boiled egg and black olives, sealed inside like a meat pie. Soy sauce, mustard, celery seed, and dill worked into the lamb give the meat a savory, herby flavor that holds up under the broiler.

The patties get tucked into warm pita bread with fresh spinach, sliced cucumber, and a yogurt sauce that’s anything but plain. Crumbled bacon and sunflower seeds stirred into nonfat yogurt create a crunchy, smoky, tangy drizzle that pulls every element together.

Broiling the stuffed patties just 5 minutes per side for medium keeps the lamb juicy while giving the outside a nice char. The egg and olive center stays intact as long as you pinch the edges tight.

Pro Tips

• Seal the patty edges firmly so the egg and olive filling doesn’t leak out during broiling
• Make all 8 patties the same size and thickness for even cooking
• Broil 4 inches from the heat for the best sear without overcooking the center
• Warm the pita bread briefly before filling so it’s pliable enough to stuff

Variations

• Use ground beef or turkey in place of lamb
• Swap the yogurt-bacon sauce for tzatziki or a tahini drizzle
• Add pickled red onion and crumbled feta to the pita for a Greek twist