Open-Face Lamb Burger with Yogurt Sauce

To make the yogurt sauce, whisk together the yogurt, minced mint, lemon juice and salt to taste. Mince 1/2 of the garlic clove and whisk into yogurt sauce.

To make the lamb patties, mix lamb, parsley, onion, salt, pepper and allspice in a bowl until just combined (use hands and do not overwork mixture or patties will be tough) Form into 4 patties. Preheat grill; grill the bread. Brush both sides of the bread slices with oil (2 tbsp total for all) and grill, turning once, until golden on both sides, 1-2 minutes total. Rub 1 side of each piece of toast with the cut side of remaining garlic cloves and season with a pinch of salt. Grill patties on a hot lightly oiled grill rack, turning over once, until nicely browned on the outside but still slightly pink in the centre (5-7 minutes total depending upon the grill).

Toss together the baby salad greens with the whole mint leaves, the remaining teaspoon of olive oil and salt and pepper to taste. Place the lamb burgers on the grilled bread, arrange a portion of greens around each and spoon a little yogurt sauce over all. Place extra yogurt sauce in a small pitcher on the table.

NOTE: If you prefer to cook indoors, the burgers can be cooked in a hot lightly oiled cast iron pan (ridged is best) over moderately high heat, or under the broiler, turning over once. 621 calories per serving; GL=7, Gyclas=40