Step 2

Make the herbed yogurt: In a small bowl, combine the yogurt with the lemon zest and herbs. Season with salt to taste and stir to combine. Set aside.

Step 3

Make the lamb burgers: In a small mixing bowl, whisk together the vinegar and honey. Add the onions, then season with salt to taste and toss to coat. Let the onions macerate for 20 minutes at room temperature to soften.

Step 4

Using your hands, gently mix the lamb, cumin, 1¼ teaspoon salt and ½ teaspoon pepper together in a large mixing bowl, making sure not to overwork the meat. Form into four ¾-inch patties. Using your thumbs, form a small indent in the center of each patty, so that it stays flat while it cooks.

Step 5

Heat the olive oil in a large, heavy-bottomed skillet, preferably a cast iron one, over medium-high heat. When the oil is hot, cook the patties until lightly charred on the bottom, 3 to 4 minutes. Flip the patties and cook for 3 to 4 minutes longer for medium doneness. Remove the patties from the skillet and allow to rest for 2 to 3 minutes.

Step 6

While the patties are resting, toast the buns in the skillet until slightly brown around the edges, 30 seconds to 1 minute.

Step 7

Spread the herbed yogurt on the cut sides of the top and bottom of each bun. Transfer the burgers to the buns and top with pickled onions and the remaining top buns and serve.