Vadouvan-Spiced Lamb Burgers

Wash and dry the fresh produce. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint off the stems; discard the stems. Trim off and discard the root end of the lettuce. Halve the buns. Cut the zucchini into 1-inch-thick rounds on angle. Peel and halve the onion. Thinly slice 1 half; small dice the other.

In a medium bowl, combine ⅓ of the Greek yogurt and 3 tablespoons of water; season with salt and pepper. Set aside. In a small bowl, combine the remaining Greek yogurt, half the mint (roughly chopping before adding) and the juice of 2 lemon wedges; season with salt and pepper to taste.

Place the zucchini in a bowl; season with salt, pepper and half the vadouvan curry powder. Toss to coat. Place the flour and breadcrumbs in 2 separate medium bowls. Working 1 at a time, completely coat each seasoned zucchini round in the flour (tapping off any excess), then dip in the coating mixture (letting the excess drip off), then coat in the breadcrumbs (pressing down firmly). Transfer to a sheet pan (or plate).

Place the ground lamb and beef blend, lemon zest, diced onion and remaining vadouvan curry powder in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, form into two ½-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate; cover with foil and set aside in a warm place. Wipe out the pan.

In the pan used to cook the burgers, heat a thin layer of oil on medium-high until hot. Add the breaded zucchini rounds in a single layer. Cook 3 to 4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; season immediately with salt and pepper. Carefully wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down; toast 1 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface. Place as much of the lettuce and sliced onion as you’d like (you may have extra) onto the bun bottoms. Top each with a cooked burger, a few spoonfuls of the yogurt sauce (you will have extra), some of the remaining mint and a bun top. Divide between 2 plates. Serve with the cooked zucchini rounds and remaining yogurt sauce on the side. Garnish with the remaining lemon wedges. Enjoy!