Chef Kevin Hawkins

Yogurt and cucumbers contain a lot of extra water, so they need to drain in a colander for a min of 30 min. If not drained your Tzatziki sauce will be runny. Greek yogurt can be used in this recipe, but use ½ a cup and no need to drain. Fresh herbs are always recommended, but if using dry remember to reduce the amount as dried herbs tend to be stronger than fresh.

The patties can be prepared through step 3 and refrigerated for up to a day or frozen before cooking (frozen patties should be thawed in refrigerator prior to cooking).
This recipe can be doubled.

For Tzatziki :
1 - Cup plain yogurt
½ - medium cucumber, peeled, seeded, diced
1 - TBLS lemon juice
1 - Small garlic clove, minced
1 - TBLS finely chopped mint leaves or dill
Pinch of salt to taste

For Beef Patties :
4 – 8 inch pita breads
½ - medium onion, chopped
1 – TBLS lemon juice
2 – TBLS fresh oregano, minced
3 – Medium garlic cloves, minced
1 – Lb ground beef (chuck, lean)
1 – TBLS vegetable oil
Salt & Pepper to taste

Instructions

For the Tzatziki Sauce
1. Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover and refrigerate for 30 minutes.
2. Meanwhile, combine cucumber, 1/8 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes.
3. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic, and mint in clean bowl.

For the Patties
1. Adjust oven rack to middle and pre-heat to 350 degrees.
2. Cut top quarter off each pita bread, tear into 1 inch pieces. Stack pitas and tightly wrap with aluminum foil.
2. Process onion, lemon juice, salt & pepper, oregano, garlic, and pita pieces in food processor until a paste. Transfer mixture to large bowl; add beef and mix by hand until combined.
3. Divide mixture into 12 equal pieces and roll into balls. Flatten balls into patties and ½ inch thick.
4. Place foil wrapped pitas into oven, heat for 10 min.
5. Heat oil in skillet on med-high heat, add patties and cook until well browned about 3-4 min, then flip, reduce heat to med cook until done, about 5 min.
6. Spread Tzatziki inside each pita, add patty, can top with tomato slices, shredded lettuce, and feta cheese. Serve and ENJOY!