There is a restaurant in town that used to serve this Greek burger, and let me tell you, this thing was on point! I was dreaming of it recently and chatting with a friend about taking her there to try it when I pulled up their menu online and to my dismay, the Greek burger was gone! So, what is a food blogger to do except recreate it herself!
To do so, we shall start with the tzatziki. Making a good tzatziki is important because it needs to compliment other flavors without being overpowering which is a delicious, delicate balance. For me, it has to have some feta in it and just a touch of acidity to bring the whole thing together. It’s actually a lot easier to make then you may anticipate, draining the cucumber is about the hardest part and all that entails is a little time.
This Greek sauce is good on about everything from veggies to pita chips and burgers to chicken. You can serve it on the side or use it as a marinade.. you name it, you can tzatziki it! Plus, let’s face it.. tzatziki is just really fun to say!
An authentic Greek tzatziki sauce recipe
- 1 cup cucumber, grated and strained (about 1 large cucumber)
- 2 cups Greek yogurt, 2% or whole, strained if desired
- 3 cloves garlic, minced
- 2 Tablespoons fresh dill, minced
- 1 1/2 Tablespoons lemon juice
- Salt & pepper to taste
- 1/2 cup feta, crumbled
- Start by grating your cucumber, strain in refrigerator in cheesecloth fine strainer overnight or use paper towels to squeeze liquid out of cucumber. If desired (for thicker texture) strain yogurt overnight as well.
- Combine all ingredients except feta and allow to rest in refrigerator for for several hours or overnight. When ready to serve stir in feta cheese.
Source: See Brooke Cook Original
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