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+1 pound ground lamb
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+1/4 cup minced white onion
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+1 medium garlic clove, minced
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+2 tablespoons finely chopped fresh Italian parsley leaves
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+2 teaspoons finely chopped fresh mint leaves
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+1 teaspoon kosher salt
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+1/2 teaspoon cayenne pepper
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+1/2 teaspoon freshly ground black pepper
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+4 burger buns or ciabatta bread cut in half
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+Cucumber and Cumin Yogurt Relish (below)
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+Combine all of the ingredients except the bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.
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+Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Once the grill is hot, cook the burgers about 10 minutes per side, or until the juices run clear and the patties are firm to the touch.
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+Place the lamb burgers on the buns, top with relish, and serve.
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+Beverage pairing: Green Point Shiraz, Australia. The spice and black pepper in the wine merge wonderfully with the flavors of these burgers, while the blackberry and plum notes refresh the mouth.
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+6 medium Kirby cucumbers, peeled, halved lengthwise, and seeded
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+1 1/2 teaspoons kosher salt
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+1/4 cup Greek-style yogurt or sour cream
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+2 tablespoons white wine or red wine vinegar
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+2 tablespoons finely chopped fresh Italian parsley leaves
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+2 teaspoons finely chopped fresh mint leaves
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+2 teaspoons granulated sugar
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+1 teaspoon whole coriander seed, crushed to a powder
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+1/2 teaspoon ground cumin
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+1/4 teaspoon ground cayenne pepper
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+INSTRUCTIONS
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+Cut cleaned cucumbers into small dice and place in a colander set over a mixing bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to coat. Weight down cucumbers by setting a plate on top, and let drain for 10 minutes. Occasionally press down on the plate to extract excess water.
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+Meanwhile, combine yogurt, vinegar, parsley, mint, sugar, coriander, cumin, cayenne, and remaining 1/2 teaspoon salt in a medium mixing bowl, stirring until evenly combined.
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+Blot cucumbers with paper towels, add to yogurt mixture, and stir to combine. Taste and adjust seasoning as desired.
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Chris Mague