Spiced Lamb Burgers

A bright, fresh herb sauce, sliced tomato, and a dollop of cool yogurt balance the warm spices in these burgers.

• 1-1/2 lb. ground lamb
• 1 Tbs. plus 1/4 cup olive oil; more for the grill
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• Kosher salt and freshly ground black pepper
• 1/4 cup packed fresh flat-leaf parsley
• 1/4 cup packed fresh cilantro
• 2 Tbs. packed fresh oregano
• 1 Tbs. sherry vinegar
• 1 small clove garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 2 6-inch pitas, halved and warmed
• Sliced tomato, for serving
• Plain Greek yogurt, for serving

Prepare a medium-high gas or charcoal grill fire. In a large bowl, thoroughly mix the lamb with 1 Tbs. of the olive oil, the coriander, cumin, ginger, cinnamon, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Form into four 1/2-inch-thick burgers.

Oil the grill grate. Grill the burgers for 5 minutes, then flip and continue to grill until an instant read thermometer inserted into a burger registers 145°F for medium, about 5 minutes.

Meanwhile, put the remaining 1/4 cup olive oil in a mini food processor with the parsley, cilantro, oregano, vinegar, garlic, red pepper flakes, and 1/4 tsp. salt. Process until a coarse paste forms, scraping the sides of the processor at least once.

Serve each burger in a pita half with the sauce, sliced tomato, and a dollop of yogurt.