Make the burgers in the traditional size, or as sliders. Just be sure to flatten them out as much as possible when shaping, so that they don’t get too thick and puck-ish when they cook. The raw meat mixture becomes soft with all of the seasonings and onion, so it’s helpful to chill it for a half hour or up to a day before grilling. Dress the burgers with toum garlic sauce, or standard mustard and ketchup. A quickie garlic sauce is mayonnaise with some minced garlic stirred in.
2tablespoonsNeutral oil, such as avocado oil or canola oil, to coat the grill grates
4-6hamburger buns, kaiser rolls, large lettuce leaves, or pita bread
Garlic sauce, mayonnaise, tomato slices, onion slices for garnish
Instructions
Combine the lamb with the onion, parsley, mint, salt, pepper, sumac, and cinnamon. Shape into 4-6 flat patties. Dip your hands in cold water if they become sticky, and to help smooth the meat into the patty. Place the patties onto a wax paper lined plate and chill for ½ hour or up to one day, covered.
Brush or spray the grill grates with neutral oil. Heat the grill to medium high heat. Brush the patties with olive oil. Grill about 4 minutes per side, or until cooked through. Serve warm with condiments.