Spiced Lamb Burgers

A bright, fresh herb sauce, sliced tomato, and a dollop of cool yogurt balance the warm spices in these burgers.

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  1-1/2 lb. ground lamb
  
  


• 
  
  1 Tbs. plus 1/4 cup olive oil; more for the grill
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground ginger
  
  


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  1/2 tsp. ground cinnamon
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup packed fresh flat-leaf parsley
  
  


• 
  
  1/4 cup packed fresh cilantro
  
  


• 
  
  2 Tbs. packed fresh oregano
  
  


• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  2 6-inch pitas, halved and warmed
  
  


• 
  
  Sliced tomato, for serving
  
  


• 
  
  Plain Greek yogurt, for serving
  
  

Prepare a medium-high gas or charcoal grill fire. In a large bowl, thoroughly mix the lamb with 1 Tbs. of the olive oil, the coriander, cumin, ginger, cinnamon, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Form into four 1/2-inch-thick burgers.

Oil the grill grate. Grill the burgers for 5 minutes, then flip and continue to grill until an instant read thermometer inserted into a burger registers 145°F for medium, about 5 minutes.

Meanwhile, put the remaining 1/4 cup olive oil in a mini food processor with the parsley, cilantro, oregano, vinegar, garlic, red pepper flakes, and 1/4 tsp. salt. Process until a coarse paste forms, scraping the sides of the processor at least once.

Serve each burger in a pita half with the sauce, sliced tomato, and a dollop of yogurt.