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
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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.
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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.
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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.
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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.