Photo: Jennifer Causey; Styling: MIndi Shapiro Levine
We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead.
Serves 4 (serving size: 1 1/2 cups salad, 2 patties, and 1/4 cup sauce)
1. Preheat broiler to high.
2. Cut onion half in half. Place 1 onion quarter in a food processor. Add 2 tablespoons parsley, 1/2 teaspoon black pepper, 1/2 teaspoon salt, red pepper, allspice, and garlic; pulse until ground. Add beef, lamb, and egg; pulse to combine.
3. Shape beef mixture into 8 patties. Place patties on a jelly-roll pan coated with cooking spray; broil 6 minutes or until done.
4. Combine yogurt, mayonnaise, 1 tablespoon lime juice, remaining 2 tablespoons parsley, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Grate half of cucumber half; stir grated cucumber into yogurt mixture.
5. Toss kale with oil and remaining 1 tablespoon juice. Slice remaining onion and cucumber. Divide kale mixture among 4 plates; top with sliced onion, sliced cucumber, and tomato. Arrange 2 patties on each salad; top evenly with yogurt mixture.