Tzatziki traditionally consists of chopped cucumbers dressed with yogurt and mint. Here zucchini replaces the the cucumber. Any burger would work here, vegan, vegetarian or carnivoran. The spices for the burgers are optional, simply shaping the ground lamb into patties makes for a terrific burger.
2 medium-sized zucchini, chopped, diced or thinly sliced
1-1/2 c plain yogurt
2 T chopped fresh mint or basil, or 2 t dried mint or basil, or 1/2 t mint extract
2 – 3 cloves garlic, minced, or to taste
3 T extra-virgin olive oil
1-1/2 T white or red wine vinegar
salt and pepper, to taste
1-lb ground lamb
1/2 t ground cumin
1/2 t salt
1/2 t ground black pepper
1/4 t ground cinnamon
1. For tzatziki, bring a medium pot of salted water to a boil. Prepare a large bowl of ice water. Add the chopped, diced, or sliced zucchini and blanch for one minute. Drain, plunge into the cold water, drain again, then pat dry. Or, put the zucchini in a colander with a teaspoon of salt and let drain for 30 minutes. Rinse quickly then pat dry.
2. In a medium bowl, combine the zucchini, yogurt, mint, garlic, oil, vinegar, salt, and pepper. Set aside to allow flavors to develop while preparing burgers.
3. Combine lamb, cumin, salt, pepper, and cinnamon. Shape into patties–4 if using an entire pita for each one, 8 if halving the pitas. Grill, broil of fry the burgers until done to your liking–3 to 5 minutes a side is the usual cooking range.
4. To serve, put a burger in a pita, and top with tzatziki and sliced tomatoes.