1 1/4 pounds ground chicken or lamb
2 tablespoons mild or hot curry paste or seasoning blend
A pinch of ground cinnamon
1 tablespoon EVOO (extra-virgin olive oil)
1 cup Greek yogurt
1 clove garlic, grated or pasted
Juice of 1/2 lemon
A small handful of cilantro, finely chopped
A small handful of mint leaves, finely chopped
4 leaves Bibb or Boston lettuce, chopped
2 tomatoes, sliced
4 brioche rolls or grilled naan breads
In a large bowl, combine the chicken or lamb with the curry paste (or seasoning blend) and cinnamon; season with salt and mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook).
Heat the EVOO, 1 turn of the pan, in a large skillet over medium-high heat. Cook the burgers, flipping once, 10 minutes for medium lamb burgers (adjust the cooking time for rarer or more well-done burgers) and 10 to 12 minutes, or until the juices run clear, for chicken burgers.
While the burgers are cooking, in a small bowl, stir together the yogurt, garlic, lemon juice, cilantro, and mint. Season the lettuce and tomatoes with a little salt. Place the burgers on the roll bottoms or on one side of a naan and top with yogurt sauce, lettuce, and tomato. Set the roll tops in place or fold the naans over the burgers.
TIP: Naan is a type of fluffy flat bread typical of India. It is traditionally made by rolling out rounds of yeast dough and sticking them to the inside of a tandoor oven, where they cook at very high heat. Large supermarket chains often carry one or more varieties of naan—so check them out!