GLUTEN + DAIRY FREE GREEK PATTY MELTS WITH QUICK "TATZIKI"
5 oz. Plain Unsweetened Dairy Free Yogurt
1-2 cloves of garlic, minced
Splash of lemon juice
Sea salt to taste
1 lb organic grass fed ground beef
2 T minced red onion
2 cloves garlic, minced ¼ c pitted Kalamata olives, minced
¼ t organic dried oregano
Sea salt and black pepper to taste
8 pieces of gluten free whole grain bread (I used Three Bakers brand) Miyoko's Vegan Butter
Dairy Free Mozzarella Shreds or crumbled Vegan Feta
Thinly sliced cucumbers for garnish INSTRUCTIONS:
Heat a large stainless steel or cast iron skillet over medium heat.
In a medium mixing bowl, combine first five ingredients and season to taste with salt and pepper. Form into four even sized patties that are large enough to fit the size of your bread.
Turn heat to high and once smoking hot, coat generously with avocado oil. Starting at 12 o'clock, place your burgers in the pan presentation-side down. Cook for a few minutes until seared then flip and cook through. (Internal temperature should reach 135°F).
While your burgers are cooking through, butter the bread.
Remove burgers from the pan then turn heat down to medium.
Place 4 pieces of bread in the pan, buttered-side down. Top with patties, cheese, sauce and cucumbers then top with bread. Flip and cook until the other piece of bread is toasted then cut in half and serve.