Lamb burgers with grilled zucchini in a creamy dill sauce

 Barbequing is an integral part of summer in our household. We have recently converted to a charcoal   grill which  makes an immense difference in the depth of flavour added to meats and veggies.   I love lamb burgers and normally dress them tzatziki,  feta, tomatoes and arugula. This time I opted for a side salad and grilled zucchini with the most delicious creamy dill sauce.

What you will need:

 For the burgers:

1.5 - 2lbs of ground lamb

1 tbsp of dried mint

1/2 tbsp of dried summer savory or oregano

1 tbsp of ground cumin

1 tsp of Aleppo pepper or crushed red pepper flakes

1/2 tbsp garlic powder

1 tsp of salt

1 tsp of ground black pepper

For the zucchini:

3 medium sized zucchinis, yellow or green

1 tsp of olive oil

1tbsp of chopped fresh dill

1 medium size garlic clove, minced

3/4 cup of full fat plain yoghurt (I use Astro balkan style) 

a touch of fresh squeezed lemon juice (optional) 

salt to taste

Let's get cooking...

In a large bowl add all the spices to the lamb and mix well. 

Make sure you rub the dried mint and summer savory/oregano between the palm of your hands to crush them. This way they release the fragrant oils and make thing extra yummy.

Let the meat sit in the fridge for 30-40 minutes.

Form into 4 large patties.

Grill burgers about 7 min on each side or until well done.

For the zucchini:

Slice your zucchini length-wise into 1/4" thick slices. Use a mandolin if you have one, it will make your life easier. 

Place in colander, salt generously and let sit for 15min. Rinse well under running water.

While you wait for the zucchini, in a bowl mix the yoghurt well, add the minced garlic, dill, olive oil and season to taste with salt (and lemon juice). Keep in the fridge until zucchini is ready.

Grill the zucchini, about 3 min a side, take off the heat  and let cool. Then add to the yoghurt dill sauce. You can eat warm or chilled. I prefer chilled.

Voila!