Recipe courtesy of Rachael Ray

Indian Lamb Burgers with Green Raita Sauce and Red Onions

Name: Indian Lamb Burgers with Green Raita Sauce and Red Onions
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 8 sliders
Cuisine: indian
Ingredients: 1 cup plain Greek yogurt; A handful cilantro leaves; A handful mint leaves; 1 clove garlic, peeled and grated or mashed into paste; Pinch salt; 1 lime, juiced; 4 (1/2-inch thick) slices small red onion; 1 lime, juiced; Extra-virgin olive oil, for drizzling; Salt and freshly ground black pepper; 2 pounds ground lamb; 2 large cloves garlic, grated or finely chopped; 1 red or green chile, finely chopped; 1-inch piece ginger, grated or minced; 1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder*; Pinch ground cinnamon; Baby spinach leaves; 8 soft potato rolls or slider rolls (recommended: Pepperidge Farm)

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Level: Easy
Total: 31 min

Prep: 25 min
Cook: 6 min

Yield: 8 sliders

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Ingredients

Green Sauce:

1 cup plain Greek yogurt

A handful cilantro leaves

A handful mint leaves

1 clove garlic, peeled and grated or mashed into paste

Pinch salt

1 lime, juiced

Sliders:

4 (1/2-inch thick) slices small red onion

1 lime, juiced

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

2 pounds ground lamb

2 large cloves garlic, grated or finely chopped

1 red or green chile, finely chopped

1-inch piece ginger, grated or minced

1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder*

Pinch ground cinnamon

Baby spinach leaves

8 soft potato rolls or slider rolls (recommended: Pepperidge Farm)

Directions

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Watch how to make this recipe.

Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. 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.
Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
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.
* Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.