Juicy Lamburgers With Rosemary-Mint Sauce

• (MEAT PATTIES)
• 1 1/2 lbs lean ground lamb
• 1/4 cup finely chopped onion (about 1 small)
• 1 tablespoon chopped fresh mint leaves (I usually use 1/2 - 1 tsp. of dried mint)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, finely chopped
• (ROSEMARY-MINT SAUCE)
• 1 cup plain nonfat yogurt
• 2 tablespoons chopped fresh mint leaves (I use1 tsp. dried mint)
• 2 tablespoons cider vinegar (can use red wine vinegar in a pinch)
• 1 teaspoon fresh rosemary leaves, crushed and finely chopped or 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin

1. TO MAKE AHEAD OF TIME: Prepare lamburgers as directed; shaped into 6 patties and store them, covered, in the refrigerator until ready to cook.
2. Prepare sauce and cover, refrigerated, until ready to cook patties.
3. REGULAR DIRECTIONS: Make rosemary-mint sauce and set aside. Spray a 12-inch skillet with nonstick cooking spray. Mix all other ingredients except Rosemary-Mint Sauce. Heat skillet over medium heat.
4. Shape meat mixture into 6 patties. Cook patties in skillet 5 minutes; turn. Cook 3-5 minutes longer until no longer pink in center. Serve with sauce. Cooked noodles and carrots taste good as sides.

lean ground lamb, onion, mint, salt, pepper, garlic, nonfat yogurt, mint, cider vinegar, rosemary, salt, pepper, ground cumin

Taken from www.food.com/recipe/juicy-lamburgers-with-rosemary-mint-sauce-247074 (may not work)