2) Heat a large skillet over medium-high heat and coat with oil, or coat the burgers in oil and cool on an outdoor barbecue. Cook the patties about ten minutes, turning once.
3) While the patties cook, add the yoghurt to a small bowl. Grate the garlic into the yoghurt using a fine grater or zester. Add the mint and stir to combine.
4) Char the pittas over an open gas burner or outdoor barbecue.
Eat the burgers in or on the pita bread, topped with garlic-mint yogurt, sliced red onion and some shredded cabbage.