Lamb Burgers with Indian Spices and Yogurt-Mint Sauce

This burger is kept lean by using lamb shoulder, which has about two-thirds less fat than pre-ground lamb from the supermarket. For a lighter texture, grind it yourself (using a grinder attachment for your stand mixer or an old-fashioned hand grinder), or ask a butcher to do it.

Vadouvan, an Indian spice mix, flavors the meat. The patties get tantalizingly aromatic when charred on a hot grill.

Mint and yogurt provide the perfect counterpoint to the spice mix. Finally, sweet roasted red peppers and bitter radicchio round out a delicously tasty burger.

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