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1
Place the grated cucumber on a heavy-duty paper towel or clean kitchen towel.
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2
Top with another towel, and pat dry; set aside.
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3
Scoop the yogurt into a large square of fine cheesecloth, twist the ends to close, and squeeze to remove excess moisture.
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4
Transfer the strained yogurt to a bowl, and stir in 2 1/2 teaspoons of lemon juice.
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5
Gradually add 1 tablespoon olive oil, whisking constantly, until fully incorporated.
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6
Mix in the garlic, dill, and drained cucumbers; cover and refrigerate.
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7
Combine the red onion, 1 teaspoon lemon juice, and sumac.
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8
Cover and refrigerate.
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9
Place the ground beef in a bowl and add the minced onion, red pepper flakes, coriander, cumin, Urfa biber, and butter.
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10
Mix gently with your hands until all of the ingredients are well distributed.
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11
Place bell pepper in blender and blend until it is mostly pureed.
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12
Pour off any excess liquid, and add the bell pepper and kosher salt to the meat; mix well.
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13
Divide the meat into 4 equal portions and form into patties slightly larger than the buns, as the patties will shrink a bit.
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14
Preheat an outdoor grill for high heat, and lightly oil the grate.
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15
Brush the patties with 2 tablespoons olive oil and grill on high and direct heat about 5 minutes per side or until done to your liking.
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16
Place each burger on a bun; top the burgers with cucumber and yogurt tzatziki and the lemon-soaked red onion and sumac mixture.
