Merguez Lamb Burgers

YIELD: 6 servings

For the yogurt sauce:
1 cup plain yogurt
¼ cup fresh mint, chopped
¼ cup cilantro leaves, fresh, chopped

2 lbs. ground lamb
1 Tbsp. finely chopped garlic
¼ cup cilantro leaves, fresh, chopped
¼ cup red wine vinegar
1 Tbsp. sweet paprika
2 tsps. ground cumin
2 tsps. ground coriander
2 tsps. salt
1 tsp. cayenne pepper
½ tsp. ground cinnamon
6 hamburger buns
12 slices, thin, seedless cucumber
12 slice, thin, tomato

1. For the yogurt sauce: Combine yogurt, mint and cilantro. Cover and refrigerate until ready to serve.
2. For the burgers: In large bowl, combine lamb, garlic, cilantro, vinegar, paprika, cumin, coriander, salt, cayenne and cinnamon until evenly mixed. Divide mixture into patties and refrigerate until ready to grill.
3. Heat gas or charcoal grill. When thoroughly heated, place the burgers on the grill. Cook until done. Arrange 2 slices of tomato and 2 slices of cucumber on each of the 6 bun bottoms. Add burger, a dollop of yogurt sauce and bun top. Serve immediately.

Photo and recipe: The American Lamb Board