Grilled Lamb Burgers with Fustini's Tzatziki Sauce

Directions

1. 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.
2. 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.