foolproofliving

0 Place 1lb ground lamb, 2 cloves of minced garlic, 2 tablespoons of fresh parsley, 2 tablespoons of fresh mint, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of paprika, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper in a large bowl.
1 Using clean hands, mix until all the ingredients are fully combined, being careful not to overwork the meat.
2 Divide the meat mixture into four equal portions and shape them into 4-inch-wide patties. As you shape them, remember that they shrink slightly during the cooking process so it is best to make them a bit larger than your burger bun. 
3 Use your thumb to gently press a shallow indent in the center of each patty—this helps them cook evenly and prevents puffing on the grill. Cover and set aside while you preheat the grill.
To Cook On the Grill:
4 Preheat a gas grill to medium-high heat (around 400–425°F). Once hot, scrape the grates clean and brush them with olive oil.
5 Place the lamb patties on the grill and cook for 3–4 minutes per side for medium (145°F) or 5–6 minutes for well done (160°F), depending on your preference. Once cooked, place them on a plate, cover with aluminum foil and let them rest for 2-3 minutes for the juices to redistribute.
To Cook in the Oven:
6 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
7 Transfer the patties to the baking sheet and bake for 15–18 minutes, flipping them halfway through.
To Cook on the Stove:
8 Heat a tablespoon of oil in a cast-iron, grill pan, or non-stick skillet over medium heat.
9 Place the lamb patties on the hot skillet and cook for 5–6 minutes (or more, depending on your doneness preference) per side.
10 While the patties are cooking, place the buns on the cooler side of the grill (or in the oven or the skillet) to warm them through.
To Assemble
11 To make lamb burgers, spread some tzatziki (or yogurt dill sauce) on the bottom half of each bun. Add a slice of tomato, some salad greens, a few pickle slices, and a grilled lamb patty. Spoon a little more tzatziki over the top of the meat, then place the top bun on and serve.