Add the meat, herbs, and seasonings to a large bowl. Using a fine grater or zester, grate the shallot and garlic over the meat, wiping off any excess stuck to the grater. Mix with your hands – don’t be afraid to get your hands dirty!
Scoop a fourth of the meat and place into a burger mold (I may or may not have used a Tervis lid). With your thumb, make an indent on the top of the patty. Transfer to a plate and repeat for the next three patties. Place in fridge for 30 minutes to one hour.
Fire up the grill to a medium flame. Make sure your grill is nice and clean!
Once hot, place the burgers down and cook 5-6 minutes on each side – flipping only once! Once grilled to desired doneness, transfer to resting plate. Add pitas to grill and heat until charred.
For the pesto;
Combine mint, nuts, and olive oil in processor and pulse. Adjust oil if needed. Season with salt. Fold in Feta crumbles.
For the yogurt sauce;
Combine all ingredients and stir. Adjust as needed.