Categories: Sandwiches

Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup shredded peeled cucumber
• 1 1/4 tsp salt, divided
• 1 lb. ground lamb
• 1 tbsp. grated lemon zest
• 4 garlic cloves, minced and divided
• 2 tsp dried oregano
• 1/4 tsp plus 1/8 tsp pepper, divided
• 1 tsp lemon juice
• 1 tsp dill weed
• 10 mini buns or mini ciabatta buns
• 10 Bibb lettuce leaves
• 1 medium red onion, thinly sliced
• 1 cup crumbled feta cheese

Directions

1. Line a strainer with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with 1/4 tsp salt and toss. Let stand for 30 minutes.

2. Combine lamb, zest, 2 garlic cloves, oregano, 3/4 tsp salt and 1/4 tsp pepper, mixing lightly. Shape into 10 patties. Refrigerate 30 minutes.

3. For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry. Add cucumber, lemon juice, dill and the remaining garlic, salt and pepper to the yogurt, stirring until combined.

4. Grill burgers, covered, over medium heat until cooked through, 3-4 minutes on each side. Grill buns over medium heat, cut sides down, 30-60 seconds. Serve burgers on buns with lettuce, red onion, feta and sauce.

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