Prep/Total time: 15 min
1 cup cucumber, seeded and finely chopped
1/2 cup reduced-fat Greek yogurt
1/4 cup fat-free sour cream
1 Tbsp minced fresh mint or 1 tsp dried mint
1 Tbsp lemon juice
1 garlic clove, minced
1/4 tsp salt
For tzatziki sauce, combine all ingredients; refrigerate until serving.
NOTES:
(a) When chopping the cucumber, cut lengthwise first, then scrape out seeds with a teaspoon, leaving the cucumber with a crescent moon shape. This is necessary to keep the sauce from being too runny. Trust me, there will be oozing regardless (how else do you know your burger was delicious if you don't wear part of it?!), but de-seeding cuts down on that.
(b) Use Greek yogurt if at all possible. It's thicker and has a better flavor that regular plain yogurt. If you're torn between "reduced fat" or "Greek", use your best judgment - it won't make a catastrophic difference!
(c) Chilling the tzatziki for an hour or so will help it settle some and be less runny.
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