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coconut. Serve immediately.

Greek Burgers and Fries
     
MENU
Greek Burgers
Quick Tzatziki Sauce
Lemon-Roasted Fingerling Potatoes
Greek Salad
Cheater’s Rice Pudding
     
    T his is a Greek version of the all-American dinner—burgers and fries. Lamb and Greek potatoes show up on the menu in simplified recipes and there is even a quick recipe for rice pudding, which uses a cheat of instant rice, but leftover cooked rice would work also. Instead of gluten-free buns, the burgers are placed on portobello mushroom caps that are not only naturally gluten-free but also so much more flavorful. Use some of the tzatziki sauce to top the burgers and serve the rest for dipping the potatoes.
     
Serves 4
     
    Quick-Cook Strategy
• Preheat the oven for the potatoes and get the rice pudding started first thing. The rice pudding doesn’t require much attention other than an occasional stir.
• As soon as the pudding is cooking, slice the potatoes and get them in the oven. Next make the tzatziki sauce so it has time to sit, allowing the flavors to meld.
• The repeated use of ingredients like feta cheese and cucumbers makes it easier to shop for the meal.
• Using Greek-style yogurt is essential to making the tzatziki sauce quickly. Traditional yogurt needs to be strained for hours or it will make the sauce watery.
• Hothouse cucumbers have fewer seeds than the typical garden cucumbers so try to get those, if you can, to avoid having to remove the seeds for the tzatziki sauce. If you can’t get hothouse cucumbers, then cut the cucumber in half and scrape out the seeds with a spoon; the seeds will also make the sauce watery.

Greek Burgers
     
1 1/2 pounds ground lamb
4 ounces feta cheese, crumbled
1 teaspoon dried oregano
1/2 teaspoon kosher or fine sea salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
Olive oil
4 large portobello mushroom caps
     
    Combine the ground lamb, feta cheese, oregano, 1/2 teaspoon salt, and ¼ teaspoon pepper in a mixing bowl and mix well. Divide the mixture into 4 equal portions and shape into patties about ¾ inch thick. With your thumb, make a shallow indentation in the center of each burger; this will ensure even cooking and keep the burger flat. Brush both sides of the patties with a little olive oil and sprinkle with a bit of salt and pepper.
    If there is still a woody part of the stem left in the mushroom caps, cut that out with a paring knife. Brush both sides of the mushroom caps with some olive oil and season with a little salt and pepper.
    Heat a large skillet with a lid over high heat. Place the mushroom caps into the skillet, gill-side up. Grill for 1 1/2 to 2 minutes, flip over and grill the opposite side for another 1 1/2 to 2 minutes. Transfer the mushroom caps to a serving platter or four individual plates.
    Reduce the heat to medium, place the patties in the skillet, cover, and cook for 3 to 4 minutes on each side, or until firm to the touch. Place the cooked patties on top of the mushroom caps and top with a dollop of tzatziki sauce.

Quick Tzatziki Sauce
     
1/2 hothouse cucumber, peeled and grated using the large holes on a box grater
2 garlic cloves, minced or grated on a microplane grater
¾ cup plain Greek yogurt
¼ cup sour cream
1/2 teaspoon kosher or fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill
     
    Mix all the ingredients together in a mixing bowl, cover with plastic wrap, and refrigerate until ready to serve.

Lemon-Roasted Fingerling Potatoes
     
1 1/2 pounds fingerling potatoes, sliced in half lengthwise
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon kosher or fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
     
    Preheat the oven to 450 degrees.
    Place the potatoes on a rimmed baking sheet, top with the remaining ingredients, and toss to coat. Spread the potatoes out in a single layer and roast for 15 to 20 minutes, or until the