Greek Lamb Burgers with Tzatziki Sauce Recipe

Salt the cucumber slices with about half a teaspoon salt and place in a sieve over a bowl to drain. Refrigerate for 1 hour or up to 24 hours, occasionally turning cucumbers.

In a large bowl, mix cucumbers, yogurt, herbs, vinegar, and garlic. Stir to combine. Taste and season with salt if needed.

Whisk together all spices for the burgers in a small bowl and set aside.

Sprinkle the ground lamb with 2 teaspoons of the spice mix and gently work it into the meat with your finger tips or a spatula; try not to over-mix the meat or compact it too much.

Turn the seasoned meat out on a work surface and form into four (6 ounce) patties. Press a shallow dimple in the center of each patty to help the patties cook evenly and prevent them from forming domes in the middle.

Sprinkle additional seasoning onto both sides of the patties. Rest on counter for 20 to 30 minutes to allow burgers to come to room temperature.

Fot a gas grill, preheat at high temperature for at least 10 minutes with the lid closed. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill. Set the grate in place and cover the grill. Heat for 5 minutes.

When grill is ready, lightly brush the grates with oil. Add the burgers and close the grill. Cook the burgers to desired doneness, flipping halfway through cooking. (Cook 3 to 4 minutes on each side for medium-rare.)

Rest lamb burgers for 3 minutes while toasting the buns. Then serve immediately with tzatziki sauce and other toppings.