For Yogurt-Cilantro Sauce
For Lamb Burgers
2-1/2 lbs ground lamb
2-3 Tbsp Baharat Spice Blend
Red onion, sliced (optional)
Make the yogurt sauce: In a mixing bowl, combine yogurt and fresh lemon juice. Stir to combine. Add garlic, fresh cilantro, and salt and pepper, mixing well to combine. Adjust seasonings to taste, then chill in the refrigerator for at least 30 min. Keep cold until ready to serve.
Make the burgers: Divide ground lamb and hand-form about five 1/2-lb burger patties (or ten smaller ones – adjust grilling time accordingly!). Liberally coat both sides of each burger with Baharat and place on a platter, with burger patties not touching each other, and allow the meat to warm to room temperature.
Prepare grill to medium heat. Grill individual burgers until each reaches the desired doneness, remembering that lamb is very lean and cooks more quickly than beef hamburgers. Lamb burgers reach medium-rare doneness at 140F — check with a meat thermometer. Internal temp will rise a little for a few minutes after removing from grill.
Serve burgers on buns, or atop a bed of greens. Top with red onion slices, if desired, and a dollop of yogurt-cilantro sauce.