Greek Lamb Burgers with Tzatziki

Ingredients

• 1 lb ground lamb
• 1 garlic clove, minced, or 1 tsp garlic powder
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh dill
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2-4 oz crumbled feta, optional
• 2 cups full-fat Greek yogurt (sauce)
• 1 cup seeded and finely diced cucumber (sauce)
• 2 garlic cloves, minced (sauce)
• 2 tbsp chopped fresh dill (sauce)
• 1 tbsp fresh lemon juice (sauce)
• 2 tsp olive oil (sauce)
• 1 tsp red wine vinegar (sauce)
• sea salt and black pepper, to taste (sauce)
• 4 burger buns or large lettuce leaves
• thinly sliced red onion, tomatoes, greens and pickles, for topping

Directions

1. For the tzatziki, drain the yogurt in a cheesecloth-lined sieve over a bowl for at least 1 hour. Squeeze the diced cucumber in a clean towel to remove excess liquid.
2. Combine the drained yogurt and cucumber with the sauce garlic, dill, lemon juice, olive oil and vinegar. Season with salt and pepper, cover and refrigerate until serving.
3. For the burgers, combine the garlic, mint, dill, salt, pepper and optional feta. Add the lamb and mix gently. Form 4 even patties.
4. Heat a grill to medium-high and lightly oil the grates. Cook the burgers for about 5-6 minutes per side, until the centers reach 160°F (71°C).
5. Serve in buns or lettuce leaves with the tzatziki and desired toppings.