Smoky Lamb Burgers with Mint-Chile Pickled Cucumbers Recipe

"The recipe for these smoky lamb burgers came out of wanting to create a kicked-up burger that was no-fuss and would taste delicious with an ice-cold beer... I have two secret ingredients in this burger that give it that smoky, peppery edge. The first is black cardamom. The flavor is a bit lighter than green cardamom — earthier and with a woodsy smokiness. Black cardamom is used throughout North and East African cooking, in South Asian and Middle Eastern cuisine, and even in Sichuan cooking. But, don’t worry if you only have the green kind. It works beautifully here as well because there is still the second secret ingredient: pimentón de la Vera. If you’ve never used it before, this dish is a great intro — it’s smoked paprika and is a key ingredient in Spanish cooking. Both of these spices meld together here and bring out what’s best about lamb. Now, I’m a burger-with-pickles kind of gal, so I had to do a super quick pickle (ready in an hour!) to go with these. Thinly sliced cucumbers get quick-pickled with Thai green chiles, some fresh mint, garlic, and thinly sliced shallots. The shallots pickle, too, so I use both along with some fresh chopped mint and a nice piece of butter lettuce to top this burger.  These burgers are not for the faint of heart — they are big and bold! Feel free to turn this recipe into sliders or more modestly sized patties if you so desire. Enjoy! Click here to see 7 Must-Have Spices...."