Tandouri Lamb Burger with Cumin-Yogurt Dressing

I recently got the book "Great Burgers" by Bob Sloan from the library, and am loving it.  Because the focus of the book is meat patties with seasonings, most of the recipes are GAPS-friendly (some are entirely GAPS-legal) and offers ways to include more variety of flavor into the diet as well a a way to use more ground meat (which I have been wanting to do to save money).  This was the first recipe from the book that I tried but there are many more that I am eager to get to.  These were absolutely delicious and my 8-year-old LOVED them, he said they tasted just like food from an Indian restaurant.  This recipe did not require modification, and even includes a yogurt sauce that is diet-legal.  Did I mention that I love this book?

For the meat patties:

1 lb ground lamb
1/4 cup finely chopped onion
2 T finely chopped garlic
2 T finely chopped (or grated) peeled fresh ginger
1 large egg
1 T curry powder (I get mine from Mountain Rose Herbs)
1 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cayenne pepper (I left this out)

METHOD:

Combine all ingredients (I used my Kitchen Aid mixer).  Form into 4 patties. 

To cook them, the book suggests putting them into a 500 degree oven for 8-10 minutes in a skillet on the middle rack of the oven.  The idea is to mimic a tandouri oven.  I did this and while the burgers were cooked and tasted good, they didn't brown and were very soft.  In the future I plan to broil them on a rack.

Serve with slices of red onion, tomato, and lettuce leaves.  Cumin-Yogurt dressing is optional.

For the dressing, combine the following ingredients in a small bowl:

1 cup yogurt
1 T freshly-squeezed lemon juice
1 tsp ground cumin
1 tsp curry powder
1 tsp ground ginger
1/2 tsp salt