Grecian Lamb and Tzatziki Grilled Cheese

• 1 whole Cucumber, Peeled, Seed Removed, Diced
• 2 cloves Garlic, Grated Using A Microplane
• 3 Tablespoons Lemon Juice
• 1/4 cups Chopped Dill
• 1 cup Plain Greek Yogurt
• 1 teaspoon Salt To Taste
• 1/2 teaspoons Cracked Black Pepper, To Taste
• 1/2 pounds Ground Lamb
• 1 teaspoon Salt
• 1 teaspoon Cracked Black Pepper
• 1 slice (1/2 Inch Thick) Red Onion
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Mayonnaise
• 2 slices (1-inch Thick) Rustic French Loaf
• 1- 1/2 ounces, weight Wisconsin Black River Blue Cheese, Sliced
• 2 Tablespoons Tzatziki Sauce
• 2- 1/2 ounces, weight Wisconsin Carr Valley Creama Kasa Cheese, Sliced

1. Make tzatziki sauce by adding all ingredients into a mixing bowl.
2. Stir to combine.
3. Form lamb into a ball.
4. Season with salt and pepper.
5. Heat a large skillet on medium-high heat, then add lamb.
6. Let cook for about 3 minutes, then smash it down with a large spatula.
7. Flatten it like you would a smash burger.
8. Continue to cook for about 2 minutes to get it nice and caramelized.
9. Flip patty, and continue to cook an additional 3 minutes.
10. Add onion ring, and let onion gently cook on top of burger.
11. Remove lamb patty and place on paper towel to let any excess fat drain.
12. Spread butte and mayonnaise onto each slice of bread.
13. Yes, mayonnaise.
14. Place bread, butter-and-mayonnaise-side down, on low heat onto a skillet.
15. Place blue cheese on one slice of bread.
16. Cook for about 5 minutes on low.
17. When bread becomes lightly golden, add cooked lamb burger with onion ring on top of blue cheese, making sure the center of the onion is removed.
18. Continue to cook until bread starts getting a bit darker golden brown.
19. Add tzatziki sauce into center of onion ring.
20. Top with Carr Valley cheese, then add remaining slice of bread, butter-and-mayonnaise-side up.
21. Carefully flip, then weigh down with a heavy pan, or bacon press.
22. Continue cooking on low until bottom side is golden brown, then flip again, press with bacon weight, and cook until cheese is nice and melted on both sides.
23. If you want to talk about an awesome grilled cheese, this is the one.
24. Talk about surprises in this sandwich.
25. You get that nice boldness with the lamb, and then the creaminess hits you from the Carr Valley cheese, then a punch from the creamy and melted blue cheese, only to be balanced with the wilted onion and tangy tzatziki sauce.
26. It was extremely difficult to put this down, and to be honest, it only hit the plate once before I continued to devour it.
27. Hope you enjoy!

cucumber, garlic, lemon juice, dill, greek yogurt, salt, black pepper, ground lamb, salt, pepper, red onion, butter, mayonnaise, cheese, tzatziki sauce, wisconsin

Taken from tastykitchen.com/recipes/main-courses/grecian-lamb-and-tzatziki-grilled-cheese/ (may not work)