We love this recipe because it’s all cooked on the Blackstone, so it’s quick and easy to clean up. It’s perfect for a weeknight after a long day at work. It’s Delicious, and the whole family loves it.
- 1 cup Greek plain yogurt
- 1 tbs dried or fresh dill
- 1/2 cup peeled chopped cucumber
- 1 tsp garlic powder
- Fresh cracked pepper
- Zest of 1/2 lemon
- 1 package of ground lamb
- 1 small zucchini grated
- 2 tbs Cavender’s Greek seasoning
- Black pepper
Add the grated zucchini, ground lamb, and seasonings to a bowl and mix until well combined. Divide into 5 pieces and pat into burgers. Heat the Blackstone and cook, flipping a few times until your desired doneness. We did about 8 minutes total and let them sit while we cooked the flatbread. Can you say juicy?
- 1 cup plain Greek yogurt
- 1 1/2 cups self-rising flour
Just mix the two ingredients together until the dough forms. Add a little flour to the counter and divide the dough into 6. Roll out until about 1/8 inch thick. Once the burgers come off the Blackstone, don’t be shy- add the flatbread dough and cook in the leftover lamb fat. Turn them once after 1 minute and cook on the other side the same.
I served this meal as a salad. I placed one burger on top of a bed of romaine lettuce. Then, I added sliced cucumber, grape tomatoes, Kalamata olives, and pepperoncini peppers around the burger. I drizzled the yogurt dill sauce over the top as the dressing and served the flatbreads on the side. Wow, these were tasty and came together quickly after a long workday.