Naked Greek Lamb Burger Salads with Homemade Flatbread & Yogurt Dill Cucumber Sauce

All cooked on the Blackstone, so it's quick with easy cleanup — perfect for a weeknight. Juicy Greek-seasoned lamb burgers over a colorful salad, with homemade two-ingredient flatbread and a cool yogurt-dill cucumber sauce.

Ingredients

Yogurt Dill Sauce

• 1 cup plain Greek yogurt
• 1 tbsp dried or fresh dill
• 1/2 cup peeled, chopped cucumber
• 1 tsp garlic powder
• Fresh cracked pepper
• Zest of 1/2 lemon

Lamb Burgers

• 1 package ground lamb
• 1 small zucchini, grated
• 2 tbsp Cavender's Greek seasoning
• Black pepper

Flatbread

• 1 cup plain Greek yogurt
• 1 1/2 cups self-rising flour

For the Salad

• Romaine lettuce
• Sliced cucumber, grape tomatoes, Kalamata olives, and pepperoncini peppers

Instructions

Sauce

1. Mix the yogurt, dill, cucumber, garlic powder, pepper, and lemon zest until combined. Chill until serving.

Lamb Burgers

1. Add the grated zucchini, ground lamb, and seasonings to a bowl and mix until well combined. Divide into 5 pieces and pat into burgers.
2. Heat the Blackstone and cook, flipping a few times, until your desired doneness — about 8 minutes total. Let them sit while you cook the flatbread.

Flatbread

1. Mix the yogurt and self-rising flour until a dough forms. Flour the counter and divide the dough into 6. Roll out until about 1/8 inch thick.
2. Once the burgers come off the Blackstone, cook the flatbread in the leftover lamb fat, turning once after 1 minute and cooking the other side the same.

Assemble

1. Place one burger on a bed of romaine lettuce. Arrange sliced cucumber, grape tomatoes, Kalamata olives, and pepperoncini peppers around the burger. Drizzle the yogurt-dill sauce over the top as the dressing and serve the flatbreads on the side.