Cumin-Spiced Lamb Burgers

• 1 1/2 pounds lamb in one-inch chunks
• 1 medium onion, peeled and cut into chunks
• 1 teaspoon ground cumin
• Salt and pepper
• Lemon wedges for squeezing

1. Start a charcoal or gas grill, or heat a broiler.
2. The fire should not be too hot, and the rack should be about 4 inches from the heat source.
3. Combine all ingredients except lemon in a food processor, and pulse on and off until meat is ground.
4. Shape into burgers, and grill about 8 minutes total for rare meat, turning once.
5. Squeeze lemon juice over burgers and serve on toasted buns.

lamb, onion, ground cumin, salt, lemon wedges

Taken from cooking.nytimes.com/recipes/7598 (may not work)