Open Souvlaki

Hello Bloggers.
This recipe is inspired by one of the best things to come from Greece in the last 1000 years. Souvlaki. Thanks Greece. I hope my interpretation doesn't offend any one.
Ingredients:
Burger:
500g of minced lamb.
1 small brown onion.
4 cloves of garlic.
Juce of 1/2 a lemmon.
1 tbl spoon bread crumbs.
1 heaped table spoon of dryed origano.
100g block of Greek feta.
Peper/salt.
Garlic Sauce:
1 cup of yogart.
2 cloves of garlic.
Juce of 1/2 a lemmon.
Salt & pepper to taste.
Parsley.
Method: (Prepare)
Burggers.
Chop the onion and garlic finely. Cut the Fetta into 0.5 cm cubes.
Add all the ingredients into a non reactive pan and mix well.
Form into patties about 10cm across, and 2-3cm thick.
Sauce:
Vert finely chop the garlic and add it to the yougart along with the lemmon juice, parsely, salt and pepper. Mix well.
Method: (Cooking)
Cook the patties on a smokeing hot BBQ plate with a little olive oil added to prevent sticking. Try to char boath sides of the burgger but don't go so far as to burn it. Cook untill just firm. Serve promptly.
Serving:
Serve alongside a simple salad of rocket, grape tomatoes, and a little extra choped fetta. Drizzle a generous amount of the sauce over boath the burggers and the salad. Sprinkle alittle more parsley over the top.
Enjoy this meal with a crip white. But something like a good Merlot will also work.