Ingredients

1english cucumber,thinly sliced

½tspsalt,plus more to taste

2cupsplain Greek yogurt,(full fat is best)

⅓cupfresh herbs,(such as equal amounts of mint, parsley, and dill), lightly packed, chopped

1tbspwhite wine vinegar

3clovesgarlic,chopped

1tbsponion granules,dried

1tbspgarlic granules,or garlic powder dried

¼tsplemon peel,dried, optional

⅛tsporegano,dried

¼tspsalt

¼tsppepper

1½lbground lamb,(or a combination of beef and lamb)

4burger buns

tomatoes,sliced

lettuce

feta,crumbled

red onion

tzatziki sauce

Preparation

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.