Grilled Bunless Lamb Burgers with Mint Sauce

For the Mint Sauce

• 1 cup mayo (homemade or store-bought)
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1/3 cup packed mint leaves
• juice of 1 lemon
• 1/4 tsp crushed red pepper flakes
• salt and pepper, to taste

For the Burgers

• 1 lb ground lamb
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• salt and pepper, to taste

For Serving

• baby arugula
• sliced tomatoes
• sliced red onion
• sliced cucumbers

• Combine all the mint sauce ingredients — mayo, minced garlic, red wine vinegar, packed mint leaves, lemon juice, crushed red pepper flakes, and salt and pepper — in a food processor or blender. Pulse until the mint is finely chopped and the sauce is smooth. Taste and adjust seasoning. Chill the sauce in the refrigerator while you prepare the burgers so the flavors can meld.
• Place the ground lamb in a bowl and add the dried oregano, ground cumin, and a generous pinch of salt and pepper. Gently mix the seasonings into the meat using your hands — just enough to combine, taking care not to overwork the meat, which can make the burgers dense.
• Form the lamb into four even patties. Heat a cast-iron skillet or grill over medium-high heat. If using a skillet, lightly coat the surface with a high-heat oil such as avocado or olive oil. Cook the patties for about 4 minutes per side for medium, or until they reach your desired doneness. Cooking time will vary with thickness, so adjust accordingly. Let the burgers rest a few minutes after cooking to retain juices.
• To serve, arrange a bed of baby arugula on plates and top with sliced tomatoes, cucumbers, and red onion. Place a lamb burger on each plate and spoon a generous amount of mint sauce over the top. The contrast of rich lamb and bright mint creates a balanced bite that feels both fresh and satisfying.