This is a very flavorful weeknight dinner and the nutty garlic with a base from almond butter sauce that accompanies the recipe is perfect. I seasoned my lamb very generously with Penzeys lamb seasoning and flattened my patties out so they cooked up very quickly on my stove top grill. Served this up with tabbouleh and homemade artichoke-garlic hummus and a great Greek salad.

Click here for the recipe from Bon Appétit.