• Take your lamb meat out of the fridge about 20-30 minutes before grilling to come to room temperature. Place in a bowl and set aside.

  Chop fresh herbs and combine with paprika, cayenne, cumin, raisins and garlic.

  Add to the bowl with the lamb and gently mix into the meat with your hands, being careful not to overwork. *Note* Do NOT add any salt at this point.
• Preheat your grill to medium high. Allow to heat for at least 5-10 minutes before cooking the burgers.

  While your grill is preheating, divide the meat mixture into 6 equal portions and form into round patties.

  With two fingers, gently press a slight indent into the middle of each burger. This will help reduce shrinkage.
• When you are just about to grill, generously sprinkle both sides of the meat patties with salt and pepper.

  Then carefully place on the hot grill and cook over medium high with the lid closed for 5 minutes.

  Flip burgers to the other side and continue to grill with the lid closed for an additional 5 minutes for medium/medium rare.

  (optional) When there is about 1-2 minutes left of grill time remaining, top your burgers with a few slices of feta cheese to melt.

  When your burgers are done cooking, promptly remove them from the grill and transfer to a foil lined baking sheet/pan.

  Loosely cover with foil and allow to rest for about 5 minutes before serving.

To assemble:

• (optional) While your patties are resting, melt a little butter in the bottom of a skillet over medium high heat. Place open brioche buns face down in the pan and allow to toast for a minute or so until golden brown. You can also brush the buns with a little melted butted or oil and toast for a minute on the grill if you prefer.
• To assemble, Generously spread tzatziki on both sides of the bun. Add some arugula to the bottom bun, then top with the burger patty. Top that with some slices of red onion and the remaining bun and enjoy!