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*Make the Tzatziki Sauce first and place in refrigerator for at least two hours before serving so flavors meld. Makes approx. 3 cups.
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.
Combine ground beef, ground lamb, 2 tablespoons Fustini’s Lavender Balsamic Vinegar and 2 teaspoons Fustini’s Provencal Herbs 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 Fustini’s Lavender Balsamic Vinegar before flipping the burgers.
Cook burgers until they have reached your desired doneness.; Lamb, like beef, may be cooked rare - well done. Serve on buns or in pita with sauce and feta cheese.
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