Greek Lamb Burgers with Spinach and Red Onion Salad

1/3 cup chopped fresh mint
• 2 teaspoons paprika
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 tablespoons olive oil, divided
• 1 1/3 pounds ground lamb

• 4 hamburger buns or small ciabatta rolls

• 1 1/2 cups baby spinach leaves
• 1 1/3 cups crumbled feta cheese
• 4 1/4-inch-thick red onion slices
• 1 1/2 teaspoons balsamic vinegar


Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.

Toast buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 1 1/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.