Lamb and Dijon Burgers with Cucumber-Mint Tzatziki

Lamb and Dijon Burgers with Cucumber-Mint Tzatziki

For the tzatziki:

1 tablespoon olive oil
1 tablespoon lemon juice
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup Greek yogurt, drained
1/2 cup sour cream
1 cucumber, peeled, seeded, diced, salted and drained
1 tablespoon chopped fresh mint

For the burgers:

1 pound, 8 ounces ground lamb
1/4 cup Dijon mustard
1 shallot, minced
1/2 cup fresh bread crumbs
2 teaspoons black pepper
1 teaspoon oregano
1 teaspoon sea salt
Cooking oil for grill
8 pitas, separated into 2 round halves
Mixed greens for topping

To make tzatziki, combine olive oil, lemon juice, garlic, salt and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive-oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped mint. Cover and chill for at least 2 hours before serving.

For burgers, combine lamb, mustard, shallot, bread crumbs and seasonings in a large mixing bowl. Shape into 8 oval patties.

Heat outdoor grill or grill pan until hot and brush grates with oil. Cook patties for 4 minutes on each side or until desired doneness. Meanwhile, place pitas on grill until grill marks appear. Place each burger on 1/2 of a pita bread. Top with mixed greens and tzatziki to taste. Serve remaining 1/2 pita on the side.

Makes 8 servings.