Steps

• 1

  Make the pickled onions. In a small bowl, add the onion, lime juice, salt, sugar, and stir to combine. Cover and let sit at room temperature for about 2 hours to soften. Refrigerate until ready to use.

• 2

  Make the herbed yogurt sauce. In a small bowl, stir together the yogurt, lemon juice, garlic, herbs, and 1/2 tsp salt. Adjust the salt to taste. Cover and refrigerate until ready to serve, or for up to 2 days.

• 3

  Make the lamb burgers. In a small skillet over medium heat, warm the olive oil. Add the onion and cook, stirring frequently until softened, about 7 minutes. Transfer to a small plate to cool.

• 4

  In a large bowl, combine the lamb, pork, mint, dill, parsley, garlic, cumin, coriander, salt, pepper, and cooled onions. Gently mix with your hands. Do not overwork the meat.

• 5

  Divide the mixture into 6 equal balls. Press into patties and transfer to a parchment-lined baking sheet. If not cooking immediately, cover and refrigerate for up to 8 hours.

• 6

  When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 7

  Insert the probe horizontally into the center of the burger patty. Place the burgers directly on the grill grates. Close the lid and cook until well-browned the internal temperature reaches 160°F, or desired doneness, 4-6 minutes per side.

  500 ˚F / 260 ˚C

  160 ˚F / 71 ˚C

  00:12

• 8

  Remove the burgers from the grill, and let rest for 5 minutes before serving. Place the lamb burgers on buns and top with a generous dollop of herbed yogurt sauce, and pickled onions. Add lettuce, sliced tomatoes, and cucumbers, as desired. Serve immediately. Enjoy!