To help round out the plate for her marathoner husband, Sheldon, Tepler adds a protein-rich yogurt sauce and steamed spinach, and she likes to serve the burgers with good crusty local bread.

Serves 4 to 6

GRILLED MAINE GOAT AND LAMB BURGERS

1 pound ground local lamb
1 pound ground local goat
1 large bunch fresh mint, finely chopped
1/2 teaspoon ground cumin
2 small spring onions, coarsely grated
Freshly ground black pepper, to taste
1 teaspoon olive oil
1 cup plain yogurt
6 ounces finely crumbled feta, about 1 cup
1/4 cup finely chopped chives (or try garlic scapes)
Salt

To serve:
Steamed spinach
2 ripe tomatoes, cut into quarters

If you’re using a charcoal grill, start your coals, if using a gas grill, preheat it to medium high.

To make the burgers, gently knead the lamb and goat meats, mint, cumin, onions, black pepper and olive oil to combine. Chill the mixture in the refrigerator for 15 minutes while you prepare the sauce.

To make the sauce, combine the yogurt, feta and chives. Season with salt and pepper to taste. Let the yogurt sauce sit at room temperature so the flavors can meld.

Form the meat mixture into 8 (1/4-pound) burgers. Cook over a medium hot grill for about 6 minutes. Turn and cook for another 4 to 6 minutes. (This timetable produces burgers that remain slightly pink in the middle.)

Serve the burgers on a platter over a bed of steamed spinach (or grilled vegetables). Arrange tomato wedges around the platter. Drizzle the yogurt sauce over the burgers.