Lamb Burger with Harissa Mayo and Pickled Cucumbers

I have to applaud myself for last night's lamb burger. I have never made a lamb burger before and this one I would definitely pay for in a restaurant. Yes it was that good! I think I might like lamb burger's better than beef burgers, that is, only if they are made like this. :) These were juicy and packed a lot of flavor. We topped them with a cool pickled cucumber salad and served them on a toasted Challah bun. Which is definitely the way to go! This recipe was adapted from Saveur's lamb burger recipe. Here is my version of the recipe:

3 tablespoons minced yellow onion
2 tablespoons olive oil
2 garlic cloves, minced
1 pound ground lamb
2 teaspoons Dijon mustard
1 teaspoon chopped flat leaf parsley
1 teaspoon chopped fresh mint
1/2 teaspoon chopped fresh marjoram
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and black pepper to taste

Heat 2 tablespoons olive oil in a small skillet over high heat. Add onions, cook until translucent, add the garlic, and cook a little more until the onions are browned. Let cool. In a bowl mix the cooked onion and garlic with the lamb, mustard, herbs, spices, and salt and pepper. Form meat into 1" thick patties. Makes 4 patties.
You can grill the burgers outside on a charcoal grill or I just did them inside in a cast iron skillet. If you are doing them inside on the cast iron skillet, heat the skillet over high heat, with a little cooking spray. Add the burgers and sear on one side for about 5 minutes on one side, or until browned and a little charred, flip and repeat for another 5 minutes.

Meanwhile make the Harissa Mayonnaise: take 1/4 cup mayonnaise and put in a small bowl. Stir in the juice of half a lemon and 1 teaspoon harissa. Add kosher salt to taste. Set aside.

To make the pickled cucumbers: Take 1/4 of an English cucumber, sliced very thin. 1/2 a shallot sliced very thin. In a small bowl combine 1/4 cup red wine vinegar, 1 teaspoon of salt, and 1 teaspoon of sugar. Add the cucumbers and shallots and mix well. Set aside, the longer it sits the more pickled the cucumbers will become.

To assemble the burger: Toast a Challah bun and slather both sides with the harissa mayonnaise. Top with the lamb burger and the pickled cucumbers and sliced tomatoes. Serve Immediately.