Lamb Burgers with Feta-Mint Spread

Wow these were awesome such a great blend of flavors with the lamb, mint, lemon and creamy greek yogurt and feta. This recipe came from Cooking Lights April 2015 magazine. I made up the full recipe for 4 burgers and then froze two uncooked for next time. I did make the full recipe for the sauce and we ate it so my suggestion is if you are making up all 4 burgers DOUBLE up your sauce. Also be sure to press burgers down to an 1/2" so they cook properly. When we were done we were actually toying with the idea of a second....they were that good !!

1/2 cup finely chopped onion 
1/4 cup chopped fresh flat-leaf parsley 
1 teaspoon minced garlic 
1 teaspoon grated lemon rind 
1/2 teaspoon kosher salt 
1/2 teaspoon black pepper 
1/8 teaspoon ground cumin 
8 ounces lean ground lamb
8 ounces 90% lean ground sirloin 
Cooking spray 
4 (1 1/2-ounce) whole-wheat hamburger buns 
1/4 cup plain fat-free Greek yogurt 
2 tablespoons reduced-fat feta cheese, crumbled 
1 tablespoon finely chopped fresh mint 
1 teaspoon lemon juice 
1 cup baby arugula

1. Combine first 9 ingredients in a bowl, stirring just until combined. Divide the lamb mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes on each side or until desired degree of doneness. Remove patties from pan. Add buns to pan, cut sides down; grill 1 minute or until toasted.

3. Combine yogurt, cheese, mint, and juice in a small bowl, stirring with a whisk. Place patties on bottom halves of buns; top evenly with feta mixture, arugula, and top halves of buns.