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1.
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To make the patties, heat the olive oil in a pan over medium high heat.
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Add the diced red onion, garlic and rosemary and let them cook until fragrant for about a minute.
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Take the pan off of the heat and let it cool for a few minutes.
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2.
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In a mixing bowl combine the ground lamb, salt, cinnamon, coriander, turmeric, tahini, Sriracha and lemon zest.
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Add the cooled onion mixture into the bowl, then mix everything together with clean hands.
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Pat the mixture out into an even circle in the bowl and divide it into equal quarters.
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Form each quarter into a firm patty and lay the patties out on a plate.
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3.
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Preheat an electric flat top griddle to 325 F. Cook the burgers until there is a good sear on the first side and they start to cook through, about 3-4 minutes.
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Then flip them over to cook another 3-4 minutes on the other side.
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Transfer them to a plate and let them rest for 2-3 minutes.
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4.
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While the burgers cook and rest, pull together the fixings.
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Toast the rolls until just slightly crisp, then set them out on a plate.
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In a bowl, stir together the soft butter, cilantro, chili powder and Sriracha to make an amazing cilantro chili butter for the rolls.
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Take the peeled cucumber and cut it in half.
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Grate one half of the cucumber on the largest holes of a box grater, then stir it with the Greek yogurt, lemon juice and salt in a bowl for the cucumber yogurt sauce.
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Thinly slice the other half of the cucumber and set them aside in another bowl.
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The halved grape tomatoes and sliced red onion go into their own separate bowls to finish the wonderful fixings bar (all of this can be done ahead as well).
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5.
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Set everything up in a line so that everyone can dress their own lamb burger to their liking.
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Enjoy the big, juicy, very well dressed burger!
