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Grilled Lamb Burgers with Fustini's Tzatziki Sauce

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Grilled Lamb Burgers with Fustini's Tzatziki Sauce


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Grilled Lamb Burgers with Fustini's Tzatziki Sauce

Submitted by Jill Bakewell, Ann Arbor, MI



  • 2 cups Greek Yogurt
  • 3 tablespoons Fustini’s Sicilian Lemon balsamic 
  • 1 garlic clove, chopped
  • 1 English cucumber, small diced
  • 1 tablespoon kosher salt for salting cucumbers
  • 1 tablespoon finely chopped fresh dill (or mint leaves for a slightly different version)
  • Kosher salt and fresh ground black pepper to taste
  • Grilling Rub Spice blend (optional)
Lamb Burgers


*Make the Tzatziki Sauce first and place in refrigerator for at least two hours before serving so flavors meld. Makes approx. 3 cups.


Step 1.  Tzatziki Sauce

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Or, use the small seedless cucumbers and skip this step.  Slice cucumbers, then put in a colander, sprinkle on 1 tablespoon salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with a paper towel.

In a medium bowl, combine cucumbers, garlic, balsamic, herbs, black pepper, salt as needed and yogurt.  If you wish to have a more creamy sauce, add ingredients to a food processor and blend before adding in the yogurt.

Step 2.  Burgers

Combine ground beef, ground lamb, 2 tablespoons balsamic and 2 teaspoons olive oil in a bowl and shape into 4-6 patties, depending on the desired size of the burgers. Place on prepared charcoal or pre-heated gas grill. Brush burgers with 1 tablespoon balsamic before flipping the burgers.  Season with grilling spice as desired.

Cook burgers until they have reached your desired doneness. Lamb, like beef, may be cooked rare - well done. Serve on buns or in a pita with sauce and feta cheese.

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