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Spiced Lamb Burgers with Spring Slaw

['3/4 cup plain full-fat Greek yogurt', '2 Tbsp. extra-virgin olive oil', '1 tsp. finely grated lemon zest', '3/4 tsp. kosher salt', '1 small garlic clove, finely grated', '1 tsp. smoked paprika', '1/4 tsp. cayenne pepper', '2 tsp. kosher salt, divided', '1 1/2 tsp. freshly ground black pepper, divided', '1 1/2 lb. ground lamb', '2 Tbsp. extra-virgin olive oil', '1/2 bunch asparagus, peeled into ribbons', '6 oz. sugar snap peas, thinly sliced on a diagonal', '1/2 small red onion, thinly sliced', '3 Tbsp. fresh lemon juice', '4 potato rolls', 'lightly toasted']

Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5–6 minutes. Turn and cook until browned on other side, 4–5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over—serve it alongside.

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