Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.
Make burgers: Prepare grill. In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.
In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper.
Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce.
Recipe courtesy of Gourmet Magazine