Preheat grill to medium-high heat.

In a large bowl, gently mix ground lamb with black pepper, dried savory, minced garlic, lemon zest, red pepper flakes, kosher salt, and crumbled feta cheese.

Divide the lamb mixture into 6 equal portions.

Shape each portion into an oval patty, slightly thinner in the center.

Brush the patties with extra virgin olive oil and season with salt and pepper if desired.

Grill the burgers, turning once, until firm to the touch with a bit of give, about 8-10 minutes for large burgers.

Grill pita bread if desired.

Serve the burgers in pita pockets with sliced onion tomatoes, sliced cucumber, arugula, and fresh mint.

To make the yogurt sauce (Tzatziki), stir plain yogurt (or drain regular yogurt in a coffee filter overnight).

If using Greek yogurt, skip the draining step.

Discard any watery liquid from the yogurt.

Grate cucumber on the wide-holed side of a grater.

Sprinkle the grated cucumber with salt and toss gently.

Set aside for 20 minutes, then squeeze out as much liquid as possible.

Add the squeezed cucumber to the yogurt in a bowl.

Smash the peeled garlic clove with a generous pinch of salt using the flat side of a knife to create a coarse paste.

Add the garlic paste, extra virgin olive oil, lemon juice, and dried mint to the yogurt mixture.

Stir to combine.

Refrigerate the yogurt sauce for about an hour to allow the flavors to meld.