In a small bowl, stir together tzatziki and lemon juice. Cover and chill until ready to use.

Set grill to medium-high. Brush potato wedges with oil and season with salt and pepper. Grill potatoes until lightly browned and crisp, about 4 to 5 minutes per side. Move to indirect heat and continue cooking, turning occasionally, until potatoes are tender, about 5 to 10 minutes. Transfer to serving platter.

Meanwhile, in a large bowl, combine pork, feta, parsley, garlic, oregano and crushed red pepper. Season with salt and pepper. Gently mix until just combined and divide into 4 patties, pressing them firmly so they'll stay together on grill.

Reduce grill heat to medium. Add patties and cook 12 to 14 minutes, flipping halfway through, until internal temperature is 160 degrees F. If desired, grill buns until lightly toasted.

Meanwhile, trim ends of cucumbers. Using a vegetable peeler, peel cucumbers lengthwise to make long ribbons. Place pork burgers on buns and top with tzatziki sauce. Top with cucumber ribbons along with onions and tomatoes, if desired. Serve with grilled fries and remaining tzatziki sauce for dipping.

Source: Hannaford fresh Magazine, May June 2024