1For the burgers: In a large bowl, combine lamb, garlic, cilantro, vinegar, paprika, cumin, coriander, salt, cayenne, and cinnamon until combined. Divide the mixture into six patties and refrigerate until ready to grill.
2Heat a gas or charcoal grill. When pre-heated or when the coals are covered in grey ash, place the burgers on the grill. Cook the burgers for 6 minutes on each side, or to desired doneness. Toast the hamburger buns on the grill.
3For the yogurt sauce: Combine the yogurt, mint, and cilantro. Cover and refrigerate until ready to serve.
4To serve: Arrange 2 slices of tomato and 2 slices of cucumber on each of the 6 bun halves. Add a burger, a dollop of yogurt sauce, and the bun top. Serve immediately.
Recipe and image provided by the American Lamb Board