Lamb Burgers with Cilantro-Yogurt Sauce

• 1/4 cup plus 1 tablespoon fresh lemon juice
• 4 jalapenos, seeded and minced
• 2 cups cilantro leaves
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon sugar
• 1 small red onion, 1/2 minced and 1/2 thinly sliced
• Kosher salt
• 2 1/2 pounds ground lamb
• 6 medium scallions, minced
• 1/2 cup minced mint leaves
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 1/2 teaspoons finely grated lemon zest
• Freshly ground pepper
• 1/4 teaspoon cayenne pepper
• 1 medium tomato, thinly sliced
• 1 small cucumberpeeled, halved, seeded and thinly sliced
• 3/4 cup plain yogurt
• 6 hard rolls, split and lightly toasted

1. In a food processor, combine 3 tablespoons of the lemon juice with half of the minced jalapenos, the cilantro leaves, ginger, sugar, minced onion and 1/2 teaspoon of salt.
2. Process until pureed.
3. Transfer to a bowl and refrigerate.
4. Light a grill.
5. In a large bowl, combine the ground lamb with the remaining minced jalapenos, the scallions, mint, cheese, lemon zest and 2 teaspoons of the lemon juice.
6. Add 1 teaspoon of salt, 1/2 teaspoon of pepper and the cayenne and mix gently with your hands.
7. Pat the meat into 6 burgers.
8. In a medium bowl, toss the tomato, cucumber and sliced onion with the remaining 1 tablespoon plus 1 teaspoon of lemon juice.
9. Season with salt and pepper.
10. Grill the burgers over a hot fire until nicely charred on the outside and pink within, about 4 minutes per side.
11. Fold the yogurt into the cilantro puree.
12. Spread some of the yogurt sauce on the bottom half of each roll; top each with a burger, another dollop of yogurt sauce and some of the tomato-cucumber salad.
13. Close the sandwiches and serve.

lemon juice, jalapenos, cilantro, fresh ginger, sugar, red onion, kosher salt, ground lamb, scallions, mint leaves, cheese, lemon zest, freshly ground pepper, cayenne pepper, tomato, plain yogurt, hard rolls

Taken from www.foodandwine.com/recipes/lamb-burgers-cilantro-yogurt-sauce (may not work)