Instructions

Divide ground lamb equally into 4 portions weighing roughly 5½ ounces each. To make slider-sized patties, weigh each to 3½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty. 30 minutes before cooking, sprinkle each patty generously with kosher salt (about ½ teaspoon per burger) and freshly ground black pepper (about ¼ teaspoon each) on both sides.

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple of tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2–3 minutes before serving on buns with herbed yogurt sauce and additional toppings.