Going Greek Burger and Salad

Going Greek Burger
1 to 1-1/2 lbs ground lamb
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. crushed oregano
1 tbsp. red wine vinegar
1/4 cup water
1 pkg. hamburger buns, your favorite variety
a handful of washed baby spinach leaves
1 sliced Campari tomato
a handful of pitted Kalamata olives
Tzatziki sauce

To begin, mix ground meat with seasonings, water, and red wine vinegar; form into patties.  We grilled our burgers on the pit, but feel free to cook them in a skillet if that's what you've got.  Cook them until no longer pink, but do not over cook them or they will dry out.  We heated our buns on the grill, too, but this is not necessary.  Top burgers with tomato slices, spinach leaves, tzatziki sauce, and olives, too, if you like.

Tzatziki Sauce
1 cup plain Greek yogurt
1/2 cup sour cream
1/2 of one large cucumber, seeded and grated
2 garlic cloves, minced
1 tbsp. olive oil
1-1/2 tsp. salt
1 tsp. Dill
cracked black pepper to taste

Combine all ingredients in a bowl.  Keep refrigerated until ready to serve.  Top burgers with a dollop of sauce or cut heated pita bread into wedges and serve as a dip.

Greek Salad
Tomatoes, rinsed and cut into quarters. (we used 6 Campari tomatoes, but have used Roma tomatoes in the past)
2-3 green onions, chopped
1 cucumber, seeded and diced
1/2 to 1 cup Kalamata olives, pitted
1 cup feta cheese, crumbled
2 tbsp. extra virgin olive oil
salt and black pepper to taste

Combine all ingredients in a salad bowl and serve.