Ingredients

• 1 cup plain Greek yogurt
• A handful cilantro leaves
• A handful mint leaves
• 1 clove garlic, peeled and grated or mashed into paste
• Pinch salt
• 1 lime, juiced
• 4 (1/2-inch thick) slices small red onion
• 1 lime, juiced
• Extra-virgin olive oil, for drizzling
• Salt and freshly ground black pepper
• 2 pounds ground lamb
• 2 large cloves garlic, grated or finely chopped
• 1 red or green chile, finely chopped
• 1-inch piece ginger, grated or minced
• 1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder*
• Pinch ground cinnamon
• Baby spinach leaves
• 8 soft potato rolls or slider rolls (recommended: Pepperidge Farm)

Instructions

1. Watch how to make this recipe.
2. Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
3. Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
4. Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
5. Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
6. Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
7. * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.