Directions

1. In a large bowl gently mix the burger ingredients until evenly distributed. Gently shape the meat into 4 patties of equal size and thickness, each about ½ pound and 1 inch thick. With your fingertips or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are about ¾ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate for 2 to 4 hours.
2. Prepare a two-zone fire for medium heat.
3. Brush the cooking grate clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until well browned on the first side, 4 to 5 minutes. Turn the patties over and continue to grill over direct medium heat, 6 to 8 minutes for medium doneness, swapping their positions as needed for even cooking.
4. While the burgers are finishing on the second side, lightly brush the bread slices with oil and toast them over indirect medium heat, 1 to 2 minutes, turning once and swapping their positions as needed for even cooking.
5. Serve the lamb burgers warm on the toasted bread with the tomato slices, spinach, and cheese.

© 2007 Weber-Stephen Products LLC. Recipe from Weber’s Charcoal Grilling™. Used with permission.