Indian-Spiced Lamb Burgers with Yogurt-Mint Sauce

Recipe printed from chiknpastry.com

Indian-Spiced Lamb Burgers with Yogurt-Mint Sauce
adapted from Cooking Light, July 2010; makes 4 burgers 

time commitment: 1 hour or less, all active

ingredients
1  T  olive oil
3/4  c  finely chopped onion
1/4  c  finely chopped shallots
2  T  minced garlic, divided
3/4  t  ground cumin
3/4  t  ground coriander
1/4  t  ground cardamom
1/4  t  ground mustard
1/4  t  ground turmeric
1/8  t  ground red pepper
Dash of grated whole nutmeg
1  lb  ground lamb
2  T  finely chopped fresh mint, divided
3/4  t  kosher salt, divided
1  red bell pepper
1/2  c  2% low-fat Greek-style plain yogurt
1  T  fresh lemon juice
1/4  t  freshly ground black pepper, divided
Cooking spray
4  (1 1/2-ounce) hamburger buns
1 c thinly shredded red cabbage

instructions
Heat oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.

Meanwhile, turn burner on high and place bell pepper directly onto flame. Turn with tongs until pepper is charred all over. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel, remove core and seeds, and cut into 4 pieces.

Combine lamb, onion mixture, 1 T mint, and 1/4 t salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

Preheat grill to medium-high heat. Meanwhile, combine remaining 1 1/2 t garlic, remaining 1 T mint, yogurt, juice, 1/4 t salt, and 1/8 t black pepper in a medium bowl. Set aside.

Sprinkle patties evenly with remaining salt/pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/4 of cabbage, 1 piece of bell pepper, and top half of bun.

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