different kinds of burgers - and a fall salad

I've been enjoying various burgers, from a July 6, 2014 article in the NY Times magazine.

The first burger is a mixture of ground lamb, egg, onion and parsley all pulsed smooth in the food processor, then grilled 5 minutes per side and served with a shallot-parsley mayonnaise.  The salad is from the Nov. 2014 issue of Food and Wine (I used dates instead of figs):  http://www.foodandwine.com/recipes/autumn-salad-with-figs-and-blue-cheese

The next burger is ground pork mixed with garlic, ancho chile powder, ground cumin, a touch of cinnamon, oregano, and apple cider vinegar.  Kind of like making sausage - best to cook the next day, about 5 minutes per side on the grill.  Topped with chopped white onions, cilantro and lime.