Santorini Lamb Sliders

• 1 cup plain Greek yogurt
• 1/2 cup shredded peeled cucumber
• 1-1/4 teaspoons salt, divided
• 1 pound ground lamb
• 1 tablespoon grated lemon zest
• 4 garlic cloves, minced and divided
• 2 teaspoons dried oregano
• 1/4 teaspoon plus 1/8 teaspoon pepper, divided
• 1 teaspoon lemon juice
• 1 teaspoon dill weed
• 10 mini buns or mini ciabatta buns
• 10 Bibb lettuce leaves or Boston lettuce leaves
• 1 medium red onion, thinly sliced
• 1 cup crumbled feta cheese

1. Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 30 minutes.
2. For burgers, in a large bowl, combine lamb, lemon zest, 2 garlic cloves, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into ten 1/2-in.-thick patties. Refrigerate 30 minutes.
3. For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry with paper towels. Add cucumber, lemon juice, dill, remaining 2 garlic cloves, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper to yogurt, stirring until combined.
4. Grill burgers, covered, over medium heat until a thermometer reads 160u0b0, 3-4 minutes on each side. Grill buns over medium heat, cut sides down, for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, red onion, feta and sauce.

yogurt, cucumber, salt, ground lamb, lemon zest, garlic, oregano, pepper, lemon juice, dill weed, buns, red onion, feta cheese

Taken from www.tasteofhome.com/recipes/santorini-lamb-sliders/ (may not work)