2cupsfull fat greek yogurt, you can also use non-dairy yogurt
1cupcucumber, peeled, seeds removed and finely diced
2clovesgarlic, finely minced
2tablespoonfresh dill, roughly chopped
1tablespoonfresh lemon juice
2teaspoonsolive oil
1teaspoonred wine vinegar
sea salt and black pepper, to taste
Suggested Burger Toppings:
thinly sliced red onion
lettuce, arugula or spinach
thinly sliced tomatoes
additional feta
tzatziki sauce
cornichon pickles, or other pickles
Instructions
Make the tzatziki. Drain the yogurt by placing it into a sieve/strainer lined with cheese cloth or several layers of sturdy paper towels, and set over a bowl. Once the yogurt has drained for at least one hour, discard the liquid. Place the chopped cucumber in a tea towel or a bunch or sturdy paper towels and squeeze to remove the liquid; discard the liquid. In a medium bowl, combine the drained yogurt, drained cucumber, garlic, fresh dill, lemon juice, olive oil, vinegar, salt and pepper. Stir well. Refrigerate, covered, until ready to use. The tzatziki can be stored in the refrigerator in an airtight container for up to a week.
Make the burgers. In a large bowl add all of the burger ingredients except the lamb and mix well. Add the ground lamb and with your hands, lightly bring all the ingredients together, being mindful not to overwork the mixture. Form the meat into 4 patties of even thickness.
Meanwhile, light the grill, clean and lightly grease the grates. Cook the burgers for 5 to 6 minutes per side or until cooked to your desired doneness. Prepare your lettuce wraps or toast your buns, if you are using and you'd like.
Top each bun bottom or lettuce wrap with a burger. Top with tzatziki and any other desired toppings. Cover with bun tops or additional lettuce, pressing firmly to compact. Enjoy!
Notes
I generally prefer a lettuce wrapped burger, myself, but when I am opting for gluten-free buns, I use either Bread Srsly's Sourdough Rolls or Canyon Bakehouse Hamburger BunsYou can swap in fresh oregano, parsley, chives or any other fresh herbs, you prefer.If you can do pita pockets, these would be great in pita, or make the burgers as smaller sliders and do a few per pita pocket.These burgers can also be pan-fried.