LAMB BURGERS 1 tsp. olive oil 2 Tbsp. pine nuts, coarsely chopped 2 cloves garlic, minced 1-lb. lamb leg meat, trimmed of fat and cut into cubes 2/3 cup fresh breadcrumbs 2 Tbsp. dry white wine or water 2 Tbsp. chopped fresh dill 2 Tbsp. chopped fresh mint 2 Tbsp. chopped fresh parsley 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 4 6-inch whole-wheat pita breads To make yogurt-cucumber sauce: In a medium-sized bowl, stir together all ingredients. To make lamb burgers: In a small skillet, heat oil over low heat. Add pine nuts and saute until they begin to color, about 30 seconds. Add garlic and saute until light golden, about 3 0 seconds longer. Turn the mixture out onto a small plate and let cool. Prepare a grill or preheat the broiler. In a meat grinder or food processor using an on/off motion, grind lamb. In a large bowl, moisten breadcrumbs with wine or water. Add the ground lamb, the pine nut-garlic mixture, dill, mint, parsley, salt and pepper; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties. Grill or broil the patties on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Tuck the patties into pitas and top with yogurt-cucumber sauce. Serves 4. 355 calories per serving: 27 g protein, 10 g fat 37 g carbohydrate; 673 mg sodium; 57 mg cholesterol.