Griddled Lamb Burgers with Cucumber Tzatziki Sauce

FOR LAMB BURGERS

• 2 pounds Lamb, ground
• 1/2 cup Red Onions, small dice
• Pinch of Chili Flake or Paprika if desired
• Salt and Pepper to taste
• Olive oil

FOR CUCUMBER TZATZIKI SAUCE

• 1 ea. English Cucumber, washed and sliced thin
• 1 cup Greek Yogurt
• 1 each Lemon, zest and juice
• 2 Tbl. Olive Oil, fruity not bitter
• 1 tsp. each dill, mint, parsley chopped fine
• 1 clove Garlic, crushed
• a pinch of cumin or coriander
• Salt and Pepper to taste

1. Sauce should be prepared a couple hours ahead. Slice cucumbers thinly with a mandolin slicer or by hand (optional dice cucumbers small if you like)

2. Mix remaining ingredients and mix, add cucumbers and fold in until incorporated

3. Shape 5-6 burger into balls and season with salt and pepper

4. Using a ring mold placed on a parchment square sprinkle a thin layer of red onion on the bottom with a small pinch of chili flake and press lamb into onions forming a patty about a ½” thick

5. Repeat with the rest of the lamb and set a side and heat a large skillet to med high

6. When the skillet is hot (check with a sprinkle of water) drizzle with olive oil and place patties onion side down and get a really good sear

7. Don’t over crowd the pan, flip patty and cook until desired temp.

8. Toast flatbread on the grill and spread tzatziki on both halves

9. Fold flatbread around lamb burgers with an herb salad of dill, mint, and parsley, also sliced red onion if you like