Add the ground lamb to a large mixing bowl, and add finely minced onions, olive oil, chopped herbs, smoked paprika, sea salt, ground cumin, garam masala, and freshly cracked black peppercorns. Mix well.

Measure out four ounces portion of the ground lamb and work them into a ball. Place the ball of lamb into the palm of your hand, and using the other palm, press the meat until it is flat, about a half-inch thickness. Work until you have as many burgers as the mixture will make; this should make about 5-6 burgers. 

Place a skillet over medium-high heat and add two tablespoons of canola oil. When the oil is hot, add the burger patties, two or three at a time, depending on how big your skillet is. Cook four minutes per side until your get an internal temperature of 145°F. FYI. Regarding lamb burgers, lamb burgers should never be served rare.

Serve on a toasted Ball Park Burger bun; I love using blue cheese dressing and topping the lamb burger with both grilled onions and thinly sliced red onions, a fresh tomato slice, and topped with a wedge of melted manchego cheese.