Chili-Orange Lamb Burgers W' Yogurt Sauce & Seeds

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 cloves garlic, chopped
• 1 orange, finely grated
• 3 oranges, juiced
• 2 tablespoons chopped fresh mint
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Chile-Yogurt Sauce:
• 1 cup whole-milk yogurt
• 2 cloves garlic, minced
• 2 teaspoons cumin seeds, toasted and ground
• 1 tablespoon 100% chili powder, toasted
• Salt and freshly ground black pepper
• 6 small white pita breads
• Roasted salted sunflower seeds

1. Place lamb in a glass or plastic bowl. In a small bowl, whisk together the garlic, orange zest, orange juice, mint, and oil. Pour marinade over the lamb, cover and refrigerate at least 30 minutes and up to 2 hours. Drain, discarding marinade.
2. In a small bowl, whisk together the yogurt, garlic, cumin, chile powder, and salt and pepper to taste. Cover and reserve.
3. Drain lamb, discarding marinade. Add lamb to a food processor and finely chop. Divide ground meat into 6 portions and form each into a patty.
4. Oil the grill and prepare a hot charcoal fire, letting the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Place the burgers on the grill and grill, turning once for a total of 6 to 8 minutes for medium doneness.
5. Cut a small slice off the top of each pita bread, stack them and wrap securely in paper towels. Microwave on 100% power for 15 to 20 seconds, or until just warmed through.
6. Open pockets, place a spoonful of yogurt sauce at the bottom, add a burger, top with another spoonful of sauce and sprinkle with sunflower seeds. Serve immediately.

lamb shoulder, garlic, orange, oranges, fresh mint, extravirgin olive oil, salt, wholemilk yogurt, garlic, cumin seeds, chili powder, salt, white pita breads, sunflower seeds

Taken from www.epicurious.com/recipes/member/views/chili-orange-lamb-burgers-w-yogurt-sauce-seeds-1204605 (may not work)