Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce

Name: Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 2 cup plain Greek yogurt; 0.5 lemon; kosher salt; 2 lb ground lamb; 0.5 tsp ground cumin; 0.5 tsp ground cinnamon; 0.5 tsp ground coriander; 1 tsp salt; fresh ground black pepper; 2 garlic cloves; 1 small head red leaf lettuce; 4 ripe plum tomatoes; 1 loaf brioche bread

Burgers of lamb, greek yogurt and lemon, seasoned with cumin and cinnamon and grilled. Finish with lemon yogurt sauce.

21 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 6 min · 21 min total
Difficulty: medium

1
In a medium mixing bowl, stir together the yogurt, lemon zest and juice and season to taste with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
2
Cut the brioche into about 1/3 to 1/2 inch slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread in an airtight container until ready to use so they stay moist and soft.
3
Preheat the grill. Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2 inch thick and just a couple of inches in diameter. Once the grill is hot, place them on the grill and cook, about 2-3 minutes per side or until fully cooked through, cook time varies based upon how hot your grill is.
3 min
4
Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.