Servings: 4

3 Persian cucumbers, sliced 1/4 inch thick 3 Persian cucumbers, sliced ¼ inch thick
1/4 tsp crushed red pepper ¼ tsp crushed red pepper
4 garlic cloves, finely chopped, divided 4 garlic cloves, finely chopped, divided
1 tsp kosher salt, divided 1 tsp kosher salt, divided
1 cup parsley leaves 1 cup parsley leaves
1.5 lb ground pork 1.5 lb ground pork
2 tsp dried oregano 2 tsp dried oregano
1 tsp dried thyme 1 tsp dried thyme
3/4 tsp black pepper ¾ tsp black pepper
2 Tbsp extra-virgin 2 Tbsp extra-virgin
olive oil olive oil
4 pitas, warmed 4 pitas, warmed
Greek yogurt and sliced red onion, for serving Greek yogurt and sliced red onion, for serving

PLACE the cucumbers in a medium bowl
and toss with the red pepper, 1 of the
finely chopped garlic cloves, and ¼ teaspoon of the salt.
Toss to coat and let stand for 15 minutes.
Stir in the parsley.
MEANWHILE, combine the pork, oregano.
thyme, black pepper, the remaining ¾
teaspoon of salt, and the remaining garlic
in a large bowl and mix well.
Divide into 4
equal pieces and form into ½-inch-thick
burgers.
Heat the oil in a large cast-iron
skillet.
Add the burgers and cook over
medium, turning once, until golden and
cooked through, about 8 minutes.
Slice the top ⅓ off each pita and spread
the yogurt inside the pocket.
Stuff with
the burgers, onion, and salted cucumbers.
Serve warm.