Lamb Burgers with Tzatziki Sauce

Serves 4
Prep Time: 15 minutes plus chilling
Cook Time:  6—8 minutes

1 lb (450g) good-quality ground lamb
1 tsp minced garlic
½ tsp ground cloves
1 tsp ground cumin
Kosher salt and freshly ground black pepper
1 tbsp olive oil
4 artisan-style hard rolls
4 small handfuls of baby spinach leaves

For the marinated onions

½ red onion, thinly sliced
1 tbsp red wine vinegar
1 tsp unrefined light brown sugar

For the sauce

2 inch (5cm) piece of English cucumber, coarsely grated
¼ cup Greek-style plain yogurt
¼ tsp minced garlic
2 tbsp chopped fresh mint leaves

•  Put the lamb in a bowl and add the garlic, cloves, cumin, and plenty of freshly ground black pepper.  Mix with your hands until well combined, then shape into four burgers.  Chill until ready to cook.

•  Mix the red onion with the vinegar and sugar.  Let marinate while you prepare the sauce.  Squeeze the cucumber to remove excess moisture, then mix with the yogurt, garlic, mint, and a little salt and pepper.  Chill.

•  When ready to eat, heat a ridged cast-iron grill pan.  Sprinkle burgers with a little kosher salt and brush with olive oil.  Cook the burgers until browned and cooked through, 3-4 minutes on each side.

•  Meanwhile, split the rolls and toast them.  When the burgers are cooked, assemble your creation with baby spinach leaves, tzatziki  sauce, and the drained marinated onions