Recipe

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• 1 cup dry quinoa
• 1 lb ground organic lamb meat
• 2 tsp ground cumin
• pinch cayenne pepper
• 1 clove garlic, minced
• 1 egg
• 1 small spanish onion or 1/2 large, diced small
• salt
• 2 tbsp vegetable oil
• 1 cup 0- percent-fat greek yogurt
• 2 tbsp fresh mint, chopped

• 1 Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb.
• 2 Mix together the quinoa, lamb, cumin, cayenne, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets.
• 3 Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes.
• 4 Mix together the yogurt and mint in a separate bowl and season with salt.
• 5 To plate the dish, place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top each with a dollop of the mint yogurt and serve.