Greek Lamb Burgers

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Roughly chop the olives. Pick the mint leaves off the stems. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumber, halved tomatoes, oregano, date syrup, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

In a large bowl, combine the lamb and garlic paste. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

Halve the buns. Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

To the bowl of marinated vegetables, add the arugula, chopped olives, and a drizzle of olive oil; toss to combine. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, tzatziki, cooked patties, and as much of the cooked onion as you'd like. Serve the burgers with the salad on the side. Top the salad with cheese (crumbing before adding) and mint leaves (tearing just before adding). Enjoy!