LAMB BURGERS WITH CUCUMBER TZATZIKI

To make the burgers:
½ lb meat per person – I like a 50/50 mix of lamb and goat, but really you can use lamb and venison, lamb and goat or all lamb (use what’s in the freezer!). I like to mix lean meats with fatty meats because usually it is more cost-effective and it is a great way to use up leaner meats and make them taste better!
 
Per Pound:
1 Teaspoon Garlic Powder 
½ Teaspoon Oregano
½ Teaspoon Black Pepper
1/8 Teaspoon Cayenne
1 Teaspoon Salt
The Secret Ingredient – ¼ Teaspoon Cinnamon!
One Egg (as a binder, it helps the lamb not fall apart on the grill)
 
Mix together the spices, egg and meat by hand and form into patties. Grill.
 
To make the Tzatziki Sauce:
 
1 Cup Diced Cucumbers (ok to use more or less depending on what you have in your share, you might just need to add an extra tablespoon of yogurt if it is more)
2 Cloves Garlic, Diced
1 Teaspoon Lemon Juice
a dash of vinegar (ACV, white or Coconut)
½ Cup Plain Greek Yogurt (like Chobani 0%) or Plain Coconut Yogurt
¼ teaspoon salt
A heavy shake of ground black pepper
 
Mix together the Tzatziki ingredients about 5-10 minutes before serving to let the flavors meld together.
 
Serve burgers with Cucumber Sauce on top. If you’d like to channel more Greek, add raw diced red onions, feta, olives or roasted red peppers.