Lamb Pita Burgers and Tzatziki

Mediterranean food was the very first kind of food I learned to make. I think it’s such an easy place to start. Tomatoes, feta, red onion, good olive oil, and cucumbers can go in salads, as toppings, on pastas, or as appetizers. Barely any cooking involved!

As I returned from an amazing trip to California, these warm pita pockets and comfort burgers were a transitional food from summer to fall. If you live in a place that is hot until October like me, you still need to get outside and use the grill in September. But the mix of hearty lamb and coriander, cumin, and ginger spices gives it a fall spin.

I LOVE lamb burgers, and my fam especially likes mini burgers. It’s a fun way to try different ingredients in a few of each burger. I used this lamb burger recipe from Adrianna and didnt have any mint so just used parsley. I highly recommend! Our secret ingredient was some chopped up salt olives. Mixed every so lightly, these lamb burgers are tender, rich, and can absorb a variety of flavors. Before pics, I have to share my fave foods from San Fran. While the weather was the best in record years, I felt this love-hate relationship with my favorite city!! Had to play hard to get since I don’t know when I’ll be making it back again. Saw wonderful friends, went to an awesome conference, and saw beautiful views. oh, and food.

Fava bean pasta from a restaurant in berkeley with my lovely host katie, amazing Vietnamese at Tin in SOMA with my colleague Alloy, delicious Tofu Banh Mi in the Mission at duc loi kitchen, UMAMI BURGER FINALLY!!!, also i finally saw chez panisse omgomgomgomg, and tyler florence’s store in mill valley it was HEAVEN! oh and this delicious chicken, mango, avocado Asian salad at this Asian street food place in mill valley after the hike. I am so happy thinking about it. Can’t wait to get back….