The Tripel Lamb Burger with Pickled Cucumbers and Red Onions with Middle Eastern Yogurt Sauce

Saw this is the paper this morning, and it really caught the attention of my taste buds!!
Editor's note: I will be out of town til late Tuesday, so I will not be posting prob. til Wednesday. I sincerely thank all the brave men and women who paid the ultimate sacrifice for our great nation. We commemorate them today in our Anthem at Church: "Blades of Grass and Pure White Stones".
(serves 4)

Lamb Burgers:
2 lb. ground lamb
2 t. honey
1&1/2 t. kosher* salt
1&1/2 freshly ground pepper
1&1/2 t. Harissa
4 sesame seed hamburger buns, split

Quick-pickled Cucumbers and Red Onions:
1/4 cup unfiltered* apple cider vinegar
3/4 t. Sugar in the Raw*
1/4 t. kosher* salt
4 oz. Persian cucumbers, thinly sliced
1/4 small red onion, thinly sliced

Middle Eastern Yogurt Sauce:
1/2 cup plain yogurt
1/2 Harissa
1/2 t. honey
1/2 t fresh* lemon juice
Kosher salt and freshly ground pepper, to taste

Preheat grill. To make the burgers: In a large bowl combine the lamb, honey, S&P, and Harissa. Shape into 4 patties. Grill patties 4-5 min. per side or until done. Set aside and keep warm. Toast the buns, cut side down, on the grill for 2 min. or until lightly browned.
To make the pickled cucumbers. and onions: Combine the apple cider vinegar, sugar, and salt in a med. bowl. Stir in the cucs. and onions. Let stand at room temp. 1 hour.
To make the Middle Eastern Yogurt Sauce: Combine all the ingredients in a small bowl, and mix well to combine.
To assemble: Spread a thin layer of Middle Eastern yogurt sauce on bottom half of each bun. Top each with a patty and some cucs. and onions. Spread remaining sauce on top buns and cover burgers.

Today and every day, I honor God!! And, thank Jesus.

Love,

MM