Mini Moroccan Lamb Burgers With Lemon Yogurt Sauce

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 pint plain greek yogurt (preferably full-fat)
• 1/2 lemon, zested and juiced
• kosher salt
• 2 lbs ground lamb (preferably shoulder meat)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• fresh ground black pepper
• 2 garlic cloves, pressed
• 1 small head red leaf lettuce, washed and dried
• 4 ripe plum tomatoes, cut into 1/4 inch thick rounds
• 1 loaf brioche bread

Recipe

• 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.
• 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.