Lamb Burgers with Halloumi and Beet Tzatziki | America's Test Kitchen

Ingredients

• 1 beet, peeled and shredded (3/4 cup)
• ¼ English cucumber, shredded
• 1 teaspoon table salt, divided
• ½ cup whole-milk Greek yogurt
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 1 tablespoon minced fresh mint or dill
• 1 small garlic clove, minced
• 1½ pounds ground lamb
• 1½ teaspoons ground coriander
• 1½ teaspoons dried oregano
• ⅛ teaspoon ground cinnamon
• ½ teaspoon pepper
• 1 (8-ounce) block halloumi cheese, sliced crosswise into 1/2‑inch-thick slabs
• 4 hamburger buns, toasted if desired
• 1½ ounces (1½ cups) baby arugula
• 1 tablespoon honey