Greek Lamb Burgers with Mint Tzatziki

In a large mixing bowl, combine the ground lamb, garlic, shallot, lemon zest, mint, salt, and cumin. With clean hands, fold together the meat mixture until the other ingredients are well distributed. Try not to overly break up the meat. Divide into 4 balls and form into 2-inch thick patties. You want them to be more round than flat.

Set a large heavy bottomed skillet (preferably cast iron) over high heat. Add a very thin layer of oil, just enough to grease the bottom of the pan. Cook the burgers until nicely browned on both sides, about 5 minutes per side for medium-rare. Remove to a plate to rest and tent with foil.

Meanwhile, combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber. Transfer to a serving bowl.

Serve the lamb burgers on the toasted buns and top with a spoonful of tzatziki and some baby arugula leaves.