Stacy’s Extremely Easy Tzatziki Sauce
2 cucumbers, julienne peeled (no seeds, stop julienne peeling when you hit the center seedy section of the cucumber)
16 oz plain full fat yogurt (vanilla is not plain…need no flavoring in the yogurt)
3 cloves garlic, minced
2 Tbsp high quality extra virgin olive oil
1-2 Tbsp fresh dill, chopped (how much dill you use is really a personal preference…)
1 tsp lemon juice
Line a sieve with cheese cloth and add the yogurt. Cover with more cheesecloth and let sit in the refrigerator for 4-6 hours. Place the cucumbers in another sieve (steamer basket works too) and add salt to taste. Also let sit in refrigerator for 4-6 hours. This allows water to be pulled from both the yogurt and cucumbers so the burger buns will not be soggy.
About an hour before the grill-out, combine all ingredients and store chilled until those goat burgers are ready!