• 1 ¼ pounds ground lamb
• ¼ cup dry red wine
• 2 - 3 tablespoons extra virgin Greek olive oil
• 1 ripe small or plum tomato grated
• 1 teaspoon dried Greek oregano
• Greek sea salt to taste
• ½ teaspoon black pepper
• ½ cup chopped fresh mint
• ½ cup chopped fresh flat-leaf parsley

For the dressing:

• ½ large cucumber peeled, grated and squeezed very dry in a clean towel
• ¾ cup Greek yogurt
• ½ cup crumbled Greek feta
• 1 tablespoon minced fresh mint leaves
• 1 teaspoon red wine vinegar
• 1 clove garlic minced

For garnish

• 4 - 8 large thin red onion slices
• 4 - 8 large thin tomato slices
• 8 - 12 cucumber slices or dill cucumber pickle slices
• 4 burger buns
• 2 tablespoons extra virgin Greek olive oil for brushing the buns
• 1 small bunch of arugula trimmed washed and spun dry