Avocado Gyro Burgers

• 1/2 cup plain yogurt
• 1/2 medium cucumber, peeled, seeded and finely chopped
• 1/2 cup sour cream
• 1 tablespoon crumbled feta cheese
• 1-1/2 teaspoons olive oil
• 1 garlic clove, minced
• 1 teaspoon red wine vinegar
• 3 fresh mint leaves, chopped
• 1/4 cup butter, softened
• 1 teaspoon dried basil
• 1 garlic clove, minced
• 6 hamburger buns, split
• 1 medium onion, finely chopped
• 1/4 cup crumbled feta cheese
• 6 garlic cloves, minced
• 1 tablespoon dried marjoram
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 pounds ground lamb
• 2 medium ripe avocados, peeled and sliced
• Lettuce leaves, red onion slices
• tomato slices, optional

1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours.
2. Remove yogurt from cheesecloth and discard liquid from bowl. Pat cucumber dry with paper towels. In a small bowl, combine the yogurt, cucumber and remaining sauce ingredients. Cover and chill until serving.
3. In a small bowl, combine the butter, basil and garlic. Spread over cut sides of bun; set aside.
4. For burgers, in a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into six patties.
5. Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160u0b0 and juices run clear.
6. Grill buns, cut sides down, over medium heat for 30-60 seconds or until lightly toasted. Serve burgers on buns with avocado, tzatziki sauce and, if desired, lettuce, onion and tomato.

plain yogurt, cucumber, sour cream, feta cheese, olive oil, garlic, red wine vinegar, mint, butter, basil, garlic, buns, onion, feta cheese, garlic, marjoram, rosemary, salt, ground pepper, ground lamb, avocados, tomato

Taken from www.tasteofhome.com/recipes/avocado-gyro-burgers/ (may not work)