Ingredients

• ½ cup seeded, coarsely grated English cucumber
• 1 garlic clove, minced
• 1 cup whole-milk Greek yogurt
• 2 tablespoons roughly chopped mint
• 1 tablespoon lemon juice
• 2 teaspoons grated ginger
• Kosher salt and freshly ground black pepper

• 1 tablespoon whole Allspice berries
• 1 teaspoon yellow mustard seeds
• 1 cardamom pod
• ¼ teaspoon chile flakes
• 1 teaspoon cumin seeds
• ½ teaspoon whole black peppercorns
• 1 pound (16-ounces) ground lamb
• 1 teaspoon kosher salt
• 8 dinner rolls

Procedure

1. Wrap grated cucumber in kitchen towel and squeeze dry.
2. Working on a cutting board, sprinkle the minced garlic with a pinch of kosher salt. Using the side of a chef’s knife, mash the salt and garlic together to form a paste.
3. Transfer the garlic paste to a medium bowl and add the yogurt, mint, lemon juice and ginger; whisk to combine. Add grated cucumber and toss to coat, season to taste with salt and pepper.
4. Cover and refrigerate at least 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)

1. Combine all spices in a small, dry skillet. Place over medium heat and cook, stirring often, until spices are aromatic and toasted, about 5 minutes. Transfer to a spice grinder and process until finely ground.
2. Place lamb in a medium bowl and add the ground spices and salt, mix well. Using a 2-ounce scoop, divide the lamb into 8 equal balls. Flatten balls into 3-inch patties and place each patty into the burger grill basket.
3. Preheat the grill to medium high heat. Place grill basket on the grill and cook sliders to desired doneness, about 2 minutes per side for medium. Split the buns in half and place on the edge of grill, cook 1-2 minutes until lightly toasted. Serve the sliders on the toasted buns with a dollop of cucumber sauce.