Carefully wash the cilantro (which can be full of dirt) and then remove as much of the thick stems as possible. You really only want the leaves. Wash again and squeeze out as much of the water as possible.
Finely chop the cilantro by rocking your knife across it in one direction. Then chop perpendicular to that, repeating several times until you have finely chopped cilantro as shown.
Put all of the ingredients into a large mixing bowl. Using your hands, mix well, making sure to evenly combine the spices and liquids, like the eggs and yogurt. You want to squish the meat between you fingers and continually fold the ingredients to thoroughly combine.
Grab a handful of the mixture and form it into a ball. Eyeball the size and duplicate this process to make similar sized patties. Next, pat the “ball” between your hands into the shape of a patty.
Lay out the patties on a roasting pan with a grill top – this allows the excess fat to drip onto the bottom of the pan. Alternatively you can use a cast-iron pan (and drain off the excess fat during cooking), or cook the burgers on your BBQ.
You can easily substitute ground beef for ground sirloin, veal, turkey, chicken or lamb. Turkey and chicken contain more moisture and I would add something to help bind the meat better, like ½ cup of organic, slow-cook oats.