Yogurt-Cucumber Sauce

Contributed by Steven Raichlen

Using a melon baller or small spoon, scoop out the seedy center of the cucumber. Coarsely shred the cucumber. Squeeze the excess liquid from the shredded cucumber without mashing it.
In a small bowl, using the back of a spoon, mash the garlic with the salt to a paste. Stir in the yogurt, olive oil and mint. Add the shredded cucumber, season with pepper and serve.

Make Ahead The sauce can be refrigerated overnight. Serve With Greek-Style Lamb Burgers with Yogurt-Cucumber Sauce