Preheat your grill for both indirect and direct heat.
To make an easy tzatziki sauce, grate about ½ cup of a seedless cucumber. Place in a fine mesh strainer or in cheese cloth and squeeze out the excess moisture. This is super important, do not skip this step! Combine the yogurt, the grated cucumber, fresh dill, lemon juice and zest, and a little sea salt together into a bowl. Taste test and season as necessary then set it aside.
In a large mixing bowl, combine the beef, lamb, fresh parsley, feta, oregano, and season with salt and pepper. Mix thoroughly by hand or with a mixer to fully incorporate.
To form equal size patties, you can weigh each one out individually and form a nice even patty. I also like to use a 3” cookie cutter to help form a thicker patty that’s even. Lightly oil the outsides of the burger and season again with a little more sea salt and pepper.
I prefer cooking these burgers first using direct heat to get some char, about 2-3 minutes per side. Finish the burgers off on indirect heat to bring them to your desired level of doneness. This is best for keeping them juicy and tender!
To keep the burgers lower in carbs, you can wrap them in lettuce or use a Joseph’s Lavash Pita bread. I really enjoyed it both ways. The pita pictured was cut in half, and will open up enough for you to place your burger patty inside. Add the tzatziki, and other desired toppings and enjoy!