Flavored with fresh basil, this superb juicy burger is adapted from New Maritime Seasonal Cooking (Nimbus) by Donna Young and Marg Routledge.
Seed and coarsely grate 1 medium unpeeled cucumber. Using your hands, squeeze out as much liquid as possible and discard. Place cucumber in a bowl. Stir in 1/2 cup light sour cream, 1 tablespoon lime juice, 1 crushed garlic clove and 1 tablespoon chopped coriander. Makes 1-1/4 cups.