Combine 1 tablespoon pomegranate molasses, mint, and the next 7 ingredients (through garlic); stir to combine. Divide mixture into 16 equal portions; gently shape each into a 1/4-inch-thick patty.
Heat a grill pan over high heat. Coat pan with cooking spray. Add patties to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Place patties on a platter; lightly brush patties with remaining 1 tablespoon molasses.
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I'm giving these a high rating but I made only 12 oz of lamb and THREE TIMES the spices indicated. Can't imagine using less. Used regular amount of mint, though. Served with some grilled eggplant slices, pita bread, and a crisp green salad with kalamata olives and a sprinkle of feta cheese.
Awesome! I did double the dry spices other than the cinnamon. These were full of flavor, hubby said one of the best things I have cooked in quite a while. Served with toasted pitas, homemade tzatziki, crisp lettuce and tomatoes.
The burgers were grilled to perfection at 1 1/2 minutes a side. But they need far more of the spices and pomegranate molasses. We could barely taste the spices. Will definitely make these burgers again, but with double everything except the red pepper.
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