Indian Lamb Burgers with Green Raita Sauce and Red Onions

Ingredients

• 8 servings baby spinach leaves 
• 1 handful cilantro leaves 
• 1 clove into paste grated peeled mashed
• 2 large cloves garlic grated finely chopped
• 1 inch ginger minced grated
• 1 pinch ground cinnamon 
• 2 pounds lamb 
• 1  juice of lime juiced
• 1 handful mint leaves 
• 8 servings olive oil extra-virgin for drizzling
• 1 teaspoon onion powder smoked sweet ()
• 1 cup greek yogurt plain
• 1  chile green red finely chopped
• 4 slices onion red (1/)
• 1 pinch salt 
• 8 servings salt and pepper black freshly ground
• 8  slider rolls soft (recommended: Pepperidge Farm)

Equipment

• food processor
• bowl
• frying pan
• mixing bowl

Directions

1. Watch how to make this recipe.
2. Put all of the ingredients for the sauce in food processor and process until smooth.
3. Transfer to a small serving dish and reserve.
4. Put the red onion rings in a small bowl and separate the rings.
5. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
6. Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste.
7. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
8. Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat.
9. Add the burgers and cook a few minutes on each side.
10. Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
11. * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.