Greek Lamb Burger with Tzatziki Sauce

Ingredients

• Ground lamb (1 pound)
• Garlic (3 cloves, minced)
• Fresh mint (1/4 cup, chopped)
• Feta cheese (1/2 cup, crumbled)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Tomato (1, sliced)
• Lettuce (4 leaves (romaine or iceberg))
• Hamburger buns (4, preferably whole wheat or sesame)
• Cucumber (1, grated)
• Greek yogurt (1 cup)
• Lemon juice (2 tablespoons)
• Dill (1 tablespoon, chopped)
• Olive oil (1 tablespoon)
• Salt (1/4 teaspoon (for tzatziki))

Instructions

1. To prepare the tzatziki sauce, start by grating the cucumber and squeezing out excess moisture. In a bowl, combine the grated cucumber, Greek yogurt, lemon juice, dill, olive oil, and salt. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.
2. In a large bowl, combine the ground lamb, minced garlic, chopped mint, crumbled feta cheese, salt, and black pepper. Mix until just combined, being careful not to overwork the meat to keep the burgers tender.
3. Form the mixture into 4 evenly-sized patties, about 3/4 inch thick.
4. Heat a grill or grill pan over medium-high heat. Lightly oil the grill grates if necessary to prevent sticking.
5. Cook the lamb patties for about 5-7 minutes on each side, or until they reach an internal temperature of 160°F (70°C) for medium doneness.
6. While the patties are cooking, toast the hamburger buns on the grill for about 1 minute, or until lightly golden.
7. Spread a generous amount of the chilled tzatziki sauce on the bottom half of each bun.
8. Layer a lettuce leaf on each bun, followed by a lamb patty and a slice of tomato.
9. Top with the other half of the bun, secure with a skewer if desired, and serve immediately.