Lamb & Spinach Pocket Sandwiches

These lamb pocket sandwiches do a clever trick that turns an everyday burger into dinner-party food. Each broiled lamb patty hides a center of chopped hard-boiled egg and olives, sealed between two patties before they hit the broiler. Cut into one and the filling spills out like a treasure chest.

The seasoning is bright and a little unexpected: soy sauce for savory depth, mustard for tang, celery seed and dill seed for that herby Mediterranean lift you get in Greek cooking. The flavors lean toward gyro territory without all the rotisserie fuss.

Stuff into warm pita with spinach, cucumber slices, and a drizzle of yogurt sauce or tzatziki. The cool crunch against the rich lamb is what makes this work.

Chef Tips

• Pinch the patty seams firmly or the filling leaks out during broiling.
• Pull the patties at 145°F (63°C) internal for medium. Lamb dries out past that fast.
• Warm the pita briefly so it opens without tearing. Cold pita splits and you lose the pocket.
• Dice the hard-boiled egg small. Big chunks won’t sit flat inside the patty.

Variations

• Swap lamb for ground beef or a 50/50 blend for a milder flavor.
• Use chopped kalamata olives for a more pronounced briny kick.
• Add crumbled feta with the egg and olives for a Greek twist.