Lamb Burgers with Indian Spices and Yogurt-Mint Sauce

Ingredients

• 1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces
• ¾ teaspoon ground coriander
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground mustard
• ¼ teaspoon ground turmeric
• ¹/₈ teaspoon ground red pepper
• Dash of grated whole nutmeg
• + 14 more ingredients
• • 2 tablespoons finely chopped fresh mint, divided
  • 2 red bell peppers
  • ½ cup 2% low-fat Greek-style plain yogurt
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons minced garlic, divided
  • ¾ teaspoon ground cumin
  • 2 cups torn radicchio
  • 2 tablespoons olive oil, divided
  • ¾ cup finely chopped onion
  • ¼ cup finely chopped shallots
  • ¾ teaspoon kosher salt, divided
  • 4 (1 1/2-ounce) hamburger buns, toasted

1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding. 2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but ...

View full recipe at My Recipes