Lamb and Zucchini Burgers with Yogurt and Arugula Recipe - Los Angeles Times

Ingredients

• 1 medium zucchini
• Kosher salt
• 1 pound ground lamb
• 1/4 cup finely chopped cilantro leaves
• 1/4 cup finely chopped flat-leaf parsley
• 2 scallions, trimmed and thinly sliced
• 3 garlic cloves, left whole
• 1 lemon
• 1/2 cup plain Greek yogurt
• 5 tablespoons everyday olive oil
• 4 slices (1/2-inch-thick) ciabatta or ciabatta rolls
• 4 cups packed baby arugula