Peel and grate the ginger on the small holes of your box grater. Gently gather the ginger and squeeze the juice into a large bowl. Discard the pulp. Peel and grate the onion on the large holes of your box grater. You’ll keep the entire onion with its juices. Add to the bowl with the ginger juice, add the grated onion, garlic, lamb, mint, olive oil, and all the spices. Mix well and form into burgers. Cook 3-5 minutes per side on a stovetop grill plate or broil them in the oven for about 10 minutes, turning once.
Peel the cucumbers and grate them on the large holes of your box grater.
Squeeze the juice of the cucumber into a bowl.
Put the avocado, olive oil, lemon juice, and garlic into a blender or mini-prep food processor.
Start pureeing, adding the cucumber juice progressively until you achieve a thick, creamy texture.
Transfer the avocado mixture to a bowl and stir in the grated cucumber, dill, chives, and black pepper.
If you’re taking this on a picnic, you can store the Paleo Tzatziki in a Ziplock plastic bag. Squeeze out all the air, as this will also prevent discoloration due to oxidation. Serve the sauce from the bag by cutting away one of the bottom corners, which enables you to squeeze everything without the mess.
Use the Paleo Tzatziki as a dipping sauce for the Greek Keftedes.
