Chef’s Tip: Use your thumb to make a 1/2-inch indentation in the tops of the burgers to keep them from forming into meatballs during cooking. Or poke the raw patties a few times with a skewer. The buns can be made a couple of days in advance and also be used for sandwiches.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 1/2 cups all-purpose flour</li>
<li>1 cup whole-wheat flour</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt, plus few pinches</li>
<li>1 large egg</li>
<li>1 1/4 cups buttermilk</li>
<li>1 lb ground lamb</li>
<li>2 garlic cloves, minced</li>
<li>1 tsp cumin powder</li>
<li>1 tsp dried thyme or oregano</li>
<li>Few pinches black pepper</li>
<li>2 tbsp Dijon mustard</li>
<li>1 cup sauerkraut</li>
<li>2 cups baby spinach or baby kale</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 400˚F. Lightly grease a baking sheet and sprinkle with flour.</li>
<li>Combine flours, baking soda, and ½ tsp salt in a large bowl and form a well in the center. Whisk egg and buttermilk and pour into well. Gently mix until dough just holds together; it shouldn’t be too moist or sticky.</li>
<li>Create 4 palm-size buns and place on baking sheet. Press down gently to slightly flatten buns; use a knife to cut a ¼-inch-deep X on the top of each bun.</li>
<li>Bake for 35 minutes, or until buns sound hollow when tapped. Let cool; slice buns in half.</li>
<li>Mix lamb, garlic, cumin, thyme, and pinches of salt and pepper. Form into 4 patties. Cook in a greased skillet over medium-high heat until cooked through (160°F), 4 to 5 minutes per side.</li>
<li>Place burgers on 4 bun halves; top with mustard, sauerkraut, and greens. Cover with other bun halves.</li>
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