Denise Tepler puts aside a plate of fresh young spinach from Six Rivers Farm to wilt. Gordon Chibroski/Staff Photographer

Denise Tepler cuts fresh tomatoes from Queen Bee Farm in Freeport. Gordon Chibroski/Staff Photographer

Denise Tepler adds chopped mint leaves from Patchwork Gardens in Brunswick to the grated onion as for the burgers. Gordon Chibroski/Staff Photographer

Because the meat is very lean, Denise Tepler adds extra virgin olive oil to the ground lamb from Apple Creek Farm and ground goat meat from Bacon Brook Farm. Gordon Chibroski/Staff Photographer

Denise Tepler uses goat feta cheese from Seal Cove Farm mixed with sheep milk yogurt from Knot Farm in Belmont for the sauce. Gordon Chibroski/Staff Photographer

The finished dish: grilled burgers with ground lamb and ground goat meat, fresh mint and grated onion on a bed of sliced tomatoes and wilted spinach and garnished with chopped green garlic. The white sauce is made from sheep milk yogurt mixed with goat milk feta cheese. Gordon Chibroski/Staff Photographer

Denise and Sheldon Tepler hold a platter of grilled burgers made from ground lamb and goat meat. Gordon Chibroski/Staff Photographer