Grate the cucumber, peel and all, on the largest holes of a box grater. Gather up in several layers of paper towels or a clean tea towel and squeeze firmly over the sink; a lot of liquid will emerge and you want the cucumber shreds as dry as possible. Dump the shreds into a mixing bowl. Add the yogurt, dill, mint, Garlic-Infused Olive Oil, lemon juice and vinegar and stir together to combine. Stir in the feta. The sauce is ready to use or may be refrigerated overnight in an airtight container. If any liquid gathers on the top during storage, simply pour it off, give the sauce and it will be ready to use.

Heat a skillet over low-medium heat, add the Garlic-Infused Oil ands sauté the chopped scallions for a few minutes, until softened, but not browned - about 3 minutes. Cool.

Place lamb in a mixing bowl and add the cooled sautéed scallions, dill, mint, oregano, lemon zest, lemon juice, red pepper flakes, season well with salt and pepper and combine well. Shape into 4 patties.

Have your fire ready or heat your heavy pan indoors over medium to medium-high heat. Cook the patties for about 3 to 4 minutes on each side, until crusty brown on the outside and just cooked or even a bit pink on the inside. Toast your buns meanwhile, if you like. When the burgers are finished cooking, allow them to sit for a minute to let the juices redistribute then pile on the buns with a few pieces of baby spinach, top with Feta Tzatziki Sauce, the top bun and serve. You might have sauce leftover, but it is so yummy, you won’t mind. You can use it as a dip for raw or steamed vegetables, if you like