1 pound good quality ground lamb
1 teaspoon minced garlic
1/2 teaspoon ground cloves
1 teaspoon ground cumin
Sea salt and ground pepper
1 tablespoon olive oil
4 artisan style hard rolls
4 handfuls baby spinach leaves
1/2 red onion, thinly sliced
1 tablespoon red wine vinegar
1 tablespoon light brown sugar
2-inch piece English cucumber, coarsely grated
1/4 cup Greek-style plain yogurt
1/4 teaspoon minced garlic
2 tablespoons chopped fresh mint
Mix the lamb, garlic, cloves, cumin and plenty of ground black pepper until well combined. Shape into four burgers. Chill until ready to cook.
Mix the red onion with the vinegar and sugar. Let marinate while you prepare the tzatziki sauce.
Squeeze the cucumber to remove excess moisture, then mix with the yogurt, garlic, mint and a little salt and pepper. Chill.
Sprinkle the burgers with a little salt and brush with olive oil. Grill until cooked through, 4-5 minutes per side.
Split the rolls and layer on the baby spinach, burger, tzatziki sauce and the drained, marinated onions.