Tzatziki Sauce Ingredients
½ seedless cucumber, peeled and grated
½ teaspoon kosher salt
½ cup 2% Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 clove garlic, crushed in a garlic press
1 ½ teaspoons lemon juice
••••INSTRUCTIONS••••
Put grated cucumber in a sieve placed over a bowl and sprinkle with salt. Toss gently to combine. Let sit for 30 minutes. Squeeze to remove as much water as possible. Transfer to a medium bowl. Add yogurt, dill, mint, garlic, and lemon juice. Stir well to combine. Cover and chill in the refrigerator until ready to use.
••••BURGER INGREDIENTS••••
1 ½ pounds ground lamb
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
canola oil, for the grill
4 ciabatta buns, sliced
4 thick tomato slices
4 thin red onion slices
1 cup fresh baby spinach
••••INSTRUCTIONS••••
Prepare grill for medium-high heat. In a large bowl, add lamb, salt, cumin, cinnamon, and pepper. Using your hands, gently mix until spices are combined. Shape into 4 patties, pressing an indent into the middle of each. Brush grill grates with oil. Cook patties on grill, with lid closed, until grill marks form, 6 minutes. Flip patties and cook for another 6 to 7 minutes for medium-well (or until they reach desired doneness).
Meanwhile, lightly toast buns. Transfer patties to toasted bottom buns. Top each with 2 tablespoons of tzatziki sauce, tomato slice, onion slice, and ¼ cup spinach. Add top buns and serve. Makes 4 servings.
