Recipes/NotYetTested/greek_lamb_burgers

1 pound ground lamb
1/4 cup minced white onion
1 medium garlic clove, minced
2 tablespoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh mint leaves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
4 burger buns or ciabatta bread cut in half
Cucumber and Cumin Yogurt Relish (below)

Combine all of the ingredients except the bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.
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.
Place the lamb burgers on the buns, top with relish, and serve.

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.



6 medium Kirby cucumbers, peeled, halved lengthwise, and seeded
1 1/2 teaspoons kosher salt
1/4 cup Greek-style yogurt or sour cream
2 tablespoons white wine or red wine vinegar
2 tablespoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh mint leaves
2 teaspoons granulated sugar
1 teaspoon whole coriander seed, crushed to a powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
INSTRUCTIONS
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.
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.
Blot cucumbers with paper towels, add to yogurt mixture, and stir to combine. Taste and adjust seasoning as desired.