about 1 lb lean ground beef (we used a combination of ground beef and ground lamb because it was what we had)
1/2 cup red onion, minced
1 tsp ginger, minced
1 tsp ground cumin
1 tsp ground coriander
1/4-1/2 tsp cayenne (we used 1/2 tsp, but adjust for your heat preference)
1 tsp salt
1/4 cup plain yogurt (we used full fat Greek yogurt)
1 tsp rice vinegar
1/4-1/2 cup coriander leaves, chopped (or 1/4 cup minced mint leaves)
In a large bowl, mix the meat, ginger (optional), onion, cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands, mashing and kneading to blend the flavors and get a smooth texture. You can refrigerate the mixture at this point, covered, for several hours. Remove from the refrigerator 30 minutes before cooking.
Mix in the coriander leaves (or mint leaves).
With wet hands shape and firmly press the meat into eight medium patties - either ovals or rounds that are about 3/4-inch thick. Place formed patties on a plate that has been lightly oiled.
To cook the patties you have three options - you can grill the patties on a lightly oiled rack over medium heat, turning once after 5 minutes and continuing to cook on the second side until done. You can broil them 5 to 7 inches from the heating element with the door of the broiler cracked open while you broil (turning them occasionally) and cooking for about 8 minutes. Your third option is to pan fry them in 1-2 tbsp oil over medium-high heat for approximately 3 to 4 minutes on each side. We pan-fried.