Lamb Burgers With Indian Spices And Yogurt-Mint Sauce

• 1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 3/4 cup finely chopped onion
• 1/4 cup finely chopped shallots
• 2 tablespoons minced garlic, divided
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground mustard
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground red pepper
• Dash of grated whole nutmeg
• 2 tablespoons finely chopped fresh mint, divided
• 3/4 teaspoon kosher salt, divided
• 2 red bell peppers
• 1/2 cup 2% low-fat Greek-style plain yogurt
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper, divided
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns, toasted
• 2 cups torn radicchio

1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.
2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.
3. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.
4. Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
5. Preheat broiler.
6. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half.
7. Preheat grill to medium-high heat.
8. Combine remaining 1 1/2 teaspoons garlic, remaining 1 tablespoon mint, yogurt, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Set aside.
9. Sprinkle patties evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.

lamb shoulder, olive oil, onion, shallots, garlic, ground cumin, ground coriander, ground cardamom, ground mustard, ground turmeric, ground red pepper, nutmeg, fresh mint, kosher salt, red bell peppers, yogurt, lemon juice, freshly ground black pepper, cooking spray, buns, torn radicchio

Taken from www.myrecipes.com/recipe/lamb-burgers-with-indian-spices-yogurt-mint-sauce (may not work)