Place the grated cucumber in a fine-mesh strainer and press firmly to squeeze out the excess liquid, or wrap the grated cucumber in paper towels and squeeze out the excess liquid. Discard the liquid. Transfer the cucumber to a small bowl. Add the remaining tzatziki ingredients, including ¼ teaspoon of salt and ⅛ teaspoon of pepper, and stir to combine. Cover and keep refrigerated until ready to use, up to 8 hours.
Related Grill Skills
Mincing Garlic
Combine the ground lamb, mint, garlic, 1 teaspoon of salt and ½ teaspoon of pepper. Then gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to keep them from forming a dome as they cook. Refrigerate until ready to grill.
Related Grill Skills
Mincing Garlic
Prepare the grill for direct cooking over medium heat (180°C to 230°C).
Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (70ºC), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut-side down, over direct heat.
Grill the patties over medium heat, with the lid closed, until cooked to medium doneness (70ºC), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut-side down, over direct heat.
Season the tomato slices evenly with ¼ teaspoon of salt. Build each burger on a bun with a lettuce leaf, a tomato slice, a patty and tzatziki. Serve warm.
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