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1
Toast the walnuts in a dry skillet over medium heat.
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2
Remove to a plate and set aside.
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3
Add 1/2 tablespoon extra-virgin olive oil, half a turn of the pan, and the onions.
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4
Cook for 5 minutes to soften, then put them in mixing bowl to cool.
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5
While onions cool, put the milk, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce.
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6
Add lamb to the bowl with the onions and season with salt and pepper, to taste.
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7
Stir in the remaining marjoram or oregano, paprika and cinnamon.
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8
Form the mixture into 4 patties, thinner at the center and thicker at the edges.
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9
Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers.
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10
Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat.
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11
Add the garlic clove and let it infuse the oil for 1 to 2 minutes.
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12
Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste.
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13
Add the lamb patties to the bun bottoms or charred bread.
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14
Shake off excess liquid as you remove the spinach and pile it on top of the burgers.
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15
Slather the bun tops with the feta sauce.
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16
Cover the burgers with the bun tops and serve.
