INGREDIENTS

•     ( Prep: , Cook: )

Prep: 30 min, Cook: 15 min, Serves: 4
For the burgers
1¾ lb. lean lamb, minced or ground
1 yellow onion, chopped
2 cloves garlic, minced
2 tbsp. pine nuts
¼ cup apricots, chopped
2 tbsp. Dangold Moroccan Medley Spice Blend
1 tbsp. Dangold Szechuan Ginger Salt Spice Blend
1½ tsp. olive oil

For the mint-yogurt sauce
1 cup plain whole-milk yogurt
1 tbsp. lemon juice
¼ cup mint leaves, chops
Salt and pepper, to taste

For serving
8 oz. feta cheese
Red onion, thinly sliced
6 oz. Cherry tomatoes, halved
1 cucumber, chopped
Lettuce
4 Hamburger buns
Salt and pepper, to taste

DIRECTIONS

1. Blend your onion, pine nuts, olive oil and Dangold spice blends until a smooth paste develops. If the mixture is too dry, add more olive oil.
2. Place lamb meat in a large bowl, then add your blended mixture and the chopped apricots. Thoroughly mix together so that flavors are spread evenly.
3. Shape patties into 2” diameter balls, press flat, then grill for 6 minutes on each side.
4. While you wait to flip your patties, mix together the ingredients for the mint-yogurt sauce.
5. Take the patties off the grill when they’ve reached your desired level. Serve on buns or pita bread with a dollop of the mint-yogurt sauce and all your favorite garnishes!