For Mast-o-Khiar: In a medium bowl, stir together Greek yogurt, cucumber, garlic, honey, mint and salt. Cover and refrigerate until ready to use.

For Pomegranate Tomato Jam: In a small saucepan over moderate heat, combine tomatoes, Malbec, black pepper, salt, garlic powder and onion powder. Once it comes to a boil, reduce heat and simmer, stirring frequently until thick and relatively uniform in consistency, mashing the bits of tomato into sauce as it reduces. Remove from heat and place in a nonreactive bowl to cool. When just above room temperature, stir in pomegranate molasses.

For Burgers: In a large bowl, mix lamb, panko, grated onion, egg, parsley, celery, Malbec, green onion, cinnamon and cayenne thoroughly but gently. Form in to 4 equal sized patties. Season outside of each burger generously with salt and pepper. Grill to medium rare (or cook in a heavy skillet, preferably cast iron).

Lightly toast the buns (either on the grill or cut side on a baking sheet in the oven). Place some Mast-o-Khiar on the bottom bun, then top with the lamb burger. Dress the top bun with some of the Pomegranate Tomato jam, sliced tomato, lettuce and red onion.