Ingredients:

• 2 lb ground lamb Or a combination of lamb and beef
• 1 small red onion, grated
• 2 garlic cloves, minced
• 1 cup chopped fresh parsley
• 10 mint leaves, chopped
• 2 ½ tsp dry oregano
• 2 tsp ground cumin
• ½ tsp paprika
• ½ tsp cayenne pepper, optional
• Kosher salt and black pepper
• 1 tbsp Lime Extra Virgin Olive Oil
• 1 tbsp Sriracha Mango White Balsamic Vinegar
• To Serve:
• Warm Greek pita bread or buns
• Homemade Tztaziki sauce
• Sliced tomatoes
• Sliced Green bell pepper
• Sliced cucumbers
• Sliced red onions
• Pitted Kalamata olives, sliced
• Crumbled feta

Instructions:

Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).

Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of lime extra virgin olive oil, sriracha mango white balsamic vinegar and mix until everything is well combined.

Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.

Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.