Lamburger (with sheep yogurt)

Lamburger (with sheep yogurt)
Recipe courtesy of Chef Brigid Callinan.
Makes 4 burgers, about 4 ounces each

Combine all ingredients in a bowl and mix with hands until everything is well-incorporated. Refrigerate overnight for the best flavor. Shape burger mixture into patties about 1 inch thick. Grill on medium high until medium to medium-well (the yogurt keeps the meat moist!). Serve on toasted buns with grilled red onion, tomato and a mixture of Sriracha, mayonnaise and brown mustard.